Betty's Curry Dip with Fresh Vegetables

Bettyskitchen's picture

Aug. 26, 2014

Betty demonstrates how to make Curry Dip with Fresh Vegetables. This is a terrific dip for vegetables, as well as crackers and/or chips.

Ingredients

Mayonnaise 1 Cup (16 tbs) (light or any kind)
Minced onion 1 Teaspoon
Prepared yellow mustard 1 Teaspoon
Curry powder 1 Teaspoon
Grated horseradish 1 Teaspoon
Apple cider vinegar 1 Teaspoon

Directions

MAKING

1. In a small bowl, combine mayonnaise, onion, curry powder, horseradish, and vinegar. Mix well and cover the bowl with plastic wrap. Refrigerate until ready to serve.

 

SERVING

2. Serve in the center of a platter with vegetables, crackers, and/or chips. 

Recipe Summary

Difficulty Level: Easy
Servings: 10

Nutrition Facts

Serving size

Calories 162Calories from Fat 156

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 111 mg4.63%

Total Carbohydrates %

Dietary Fiber %

Sugars

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet