Photo: Joseph Gonzalez
Curried Veggie Dip
11 ingredients
20 min
3 cups
openrecipes
"A nice curry raw vegetable dip recipe. Serve with fresh cut raw vegetables and enjoy. "
Estimated Nutrition (whole recipe, rough)
159
Calories
10g
Protein
6g
Fat
16g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups mayonnaise
- 1 small onion, grated
- 1 teaspoon curry powder
- 6 pimento-stuffed green olives
- 2 tablespoons capers
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- 1/2 dill pickle, chopped
- 1 tablespoon paprika
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes