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Curry Vegetable Dip

Turn the heat up on this vegetable dip by using hot curry powder or use regular curry powder for a more mild taste.

Serves 16

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 cup yogurt (plain, low-fat)
  • 1/4 cup carrots (shredded)
  • 2 tablespoons green onions (minced)
  • 1 tablespoon salad dressing (mayonnaise-type)
  • 1 teaspoon sugar
  • 1/4 teaspoon curry powder
  • 1 dash black pepper
Make it lactose-friendly
  • 1 cup yogurt (plain, low-fat) → lactose-free or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wash hands with soap and water.
  2. Mix ingredients in a bowl.
  3. Chill.
  4. Serve with crisp raw vegetables pieces, such as celery, carrot, or summer squash sticks.

This is a variation — USDA MyPlate edition. Base recipe: Curry Vegetable Dip →

Make it yours (1 variations)

Edition Primary USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)
Calories16
Protein1.0 g
Fat1.0 g
Carbs2.0 g
Fiber0.0 g
Sodium21 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)