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Curry Carrot Dip Recipe

The flavors of mustard and curry blend deliciously in this appetizing dip. It's great with an assortment of vegetables.—Louise Weyer, Marietta, Georgia

This recipe is:

Quick

Diabetic Friendly

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Curry Carrot Dip Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

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. Yield: 1 cup.

Nutritional Analysis: One serving (2 tablespoons dip) equals 45 calories, 2 g fat (0.55 g saturated fat), 1 mg cholesterol, 140 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.

Originally published as Curry Carrot Dip in Country Woman September/October 2001, p37