
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
Steps
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.
Nutrition Facts
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 |
U.S. Department of Agriculture. MyPlate Kitchen Website. Curry Vegetable Dip. Recipe source: Pyramid Snacks USDA Food and Nutrition Service Team Nutrition. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.