From the Pantry Butler kitchen
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. USDA MyPlate Kitchen — Pyramid Snacks — USDA Food and Nutrition Service — Team Nutrition (public domain), via myplate.food
Ingredients
- 1 cup low-fat plain yogurt
- 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
Method
- Wash hands with soap and water.
- Mix ingredients in a bowl.
- Chill.
- Serve with crisp raw vegetables pieces, such as celery, carrot, or summer squash sticks.
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