Curry Dip and Veggies
Mango chutney adds sweetness to this quick dip. Serve it with fresh vegetables as an appetizer or snack.
Total Time:
10 mins
Servings:
1 1/2 cups (12, 2-tablespoon servings)
Ingredients
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2 6-ounce cartons plain low-fat yogurt
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1/4 cup mango chutney
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2 to 3 teaspoons curry powder
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1 pound fresh vegetables such as sugar snap peas, snow pea pods, carrot sticks, and/or yellow summer squash
Directions
1.
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.
Nutrition information
Calories 44, Total Fat .6 g, Saturated Fat .3 g, Monounsaturated Fat .2 g, Polyunsaturated Fat .1 g, Cholesterol 2 mg, Sodium 35 mg, Carbohydrate 7 g, Total Sugar 5 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 40%, Calcium 7%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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