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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 1 1/2 cups (12, 2-tablespoon servings)
  • Calories 44
  • Total Fat (g) .6
  • Saturated Fat (g) .3
  • Monounsaturated Fat (g) .2
  • Polyunsaturated Fat (g) .1
  • Cholesterol (mg) 2
  • Sodium (mg) 35
  • Carbohydrate (g) 7
  • Total Sugar (g) 5
  • Fiber (g) 1
  • Protein (g) 3
  • Vitamin C (DV%) 40
  • Calcium (DV%) 7
  • Iron (DV%) 6
*Percent Daily Values are base on a 2,000 calorie diet
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Curry Dip and Veggies

Makes: 1 1/2 cups (12, 2-tablespoon servings)
Start to Finish: 10 minutes
 

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Ingredients

  • 2  6-ounce cartons plain low-fat yogurt
  • 1/4  cup mango chutney
  • 2 to 3  teaspoons curry powder
  • 1  pound fresh vegetables such as sugar snap peas, snow pea pods, carrot sticks, and/or yellow summer squash

Directions

In a small bowl stir together yogurt, chutney, and curry powder. Serve immediately or cover and chill up to 24 hours. Serve with vegetables for dipping.

Curry Dip and Veggies


 
 
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