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.