Curry Vegetable Dip
Source: Pyramid Snacks USDA Food and Nutrition Service Team Nutrition
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Turn the heat up on this vegetable dip by using hot curry powder or use regular curry powder for a more mild taste.
- Makes
- 16 servings
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
Directions
- 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.
Notes
Learn more about: Carrots Onions
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.