TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 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

Nutritional Facts

2 tablespoon: 45 calories, 2g fat (1g saturated fat), 1mg cholesterol, 140mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.


  1. 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.
  2. Transfer to a food processor or blender; cover and process until smooth. Add mayonnaise and mustard; mix well. Serve with vegetables. Yield: 1 cup.
Originally published as Curry Carrot Dip in Country Woman September/October 2001, p37

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