Chutney Dip Recipe
Chutney Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When you're looking for a dip with a difference, try this tangy blend from Zelda D Hoedt of Cedar Rapids, Iowa. Made with yogurt and a healthy dash of curry, this dip goes great with all kinds of veggies.
MAKES:
16 servings
TOTAL TIME:
Prep: 5 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 5 min. + chilling

Ingredients

  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 3 tablespoons chutney
  • 2 tablespoons chopped green onions
  • 1 teaspoon curry powder
  • 1 medium green pepper
  • Assorted fresh vegetables

Directions

In a small bowl, combine the yogurt, chutney, onions and curry powder. Cover and refrigerate for 2 hours.
Cut top off green pepper; remove seeds and membrane. Fill with dip. Serve with vegetables. Yield: about 1 cup.
Originally published as Chutney Dip in Taste of Home December/January 2005, p47

Nutritional Facts

2 tablespoons: 37 calories, 1g fat (0 saturated fat), 3mg cholesterol, 27mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 reduced-fat milk.

  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 3 tablespoons chutney
  • 2 tablespoons chopped green onions
  • 1 teaspoon curry powder
  • 1 medium green pepper
  • Assorted fresh vegetables
  1. In a small bowl, combine the yogurt, chutney, onions and curry powder. Cover and refrigerate for 2 hours.
  2. Cut top off green pepper; remove seeds and membrane. Fill with dip. Serve with vegetables. Yield: about 1 cup.
Originally published as Chutney Dip in Taste of Home December/January 2005, p47

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