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Curry Vegetable Dip

Curry Vegetable Dip

55 Ratings
55 Ratings
Recipe Image
MyPlate Kitchen
Makes: 16 servings
Total Cost: $$$$

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

Ingredients

  • 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

Directions

  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.

Notes

Learn more about:

Source:

Pyramid Snacks
USDA Food and Nutrition Service
Team Nutrition

Nutrition Information

Serving Size: 1/3 cup (70g)
Nutrients Amount
Total Calories 16
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 1 mg
Sodium 21 mg
Carbohydrates 2 g
Dietary Fiber 0 g
Total Sugars 2 g
Added Sugars included 0 g
Protein 1 g
Vitamin D 0 mcg
Calcium 30 mg
Iron 0 mg
Potassium 45 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 16
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 1 mg
Carbohydrates 2 g
Dietary Fiber 0 g
Total Sugars 2 g
Added Sugars included 0 g
Protein 1 g
Minerals
Calcium 30 mg
Potassium 45 mg
Sodium 21 mg
Copper 4 mcg
Iron 0 mg
Magnesium 3 mg
Phosphorus 25 mg
Selenium 1 mcg
Zinc 0 mg
Vitamins
Vitamin A 19 mcg RAE
Vitamin B6 0 mg
Vitamin B12 0.1 mg
Vitamin C 0 mg
Vitamin D 0 mcg
Vitamin E 0 mg
Vitamin K 3 mcg
Folate 3 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 0 mg
Choline 3 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025