The flavors of sweet carrots, mustard and curry blend deliciously in this appetizing dip. Raw veggies are the perfect partners. —Louise Weyer, Marietta, Georgia
Curry Carrot Dip
Curry Carrot Dip
Prep Time
30 min
Yield
1 cup
Ingredients
- 1 small onion, chopped
- 2 teaspoons canola oil
- 4 medium carrots, sliced
- 1/3 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon curry powder
- 2 tablespoons reduced-fat mayonnaise
- 2 teaspoons prepared mustard
- Assorted raw vegetables
Directions
- In a nonstick skillet, saute onion in oil. Add the carrots, water, salt, pepper and curry. Bring to a boil. Reduce heat; cover and simmer for 6 minutes or until vegetables are tender. Uncover; cook for 8 minutes or until liquid has evaporated. Cool.
- Transfer to a food processor or blender; cover and process until smooth. Add mayonnaise and mustard; mix well. Serve with vegetables.
Nutrition Facts
2 tablespoons: 40 calories, 3g fat (0 saturated fat), 1mg cholesterol, 133mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 0 protein.
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