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Curry Dip for Vegetables
Photo: Swathi Handique

Curry Dip for Vegetables

10 ingredients 8 steps fandom
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Estimated Nutrition (whole recipe, rough)

265
Calories
26g
Protein
7g
Fat
24g
Carbs

Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 10 portions →
Ingredient Portion assumed kcal
Yogurt 170g plain Greek 100
Egg 1 large egg (50g) 78
Onion 1 medium (110g) 44
Turmeric 1 tsp ground (3g) 9
Soy Sauce 1 tbsp (15ml) 9
Chili 1 tsp (2.7g) 8
Clove 1 tsp ground (2g) 7
Black Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Salt 1 tsp (6g) 0
Sauce not in our table 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

  • 1 cup mayonnaise
  • 1 small garlic clove, crushed
  • 1 cup sour cream
  • ¼ cup white onion, finely chopped
  • 2 tablespoons curry powder
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • 3 tablespoon chili sauce
  • Tabasco to taste

Directions

1

Whisk all ingredients together and refrigerate.

2

Serve with vegetables.

3

Category:World Recipes

4

Category:Dip Recipes

5

Category:Sour cream Recipes

6

Category:Onion Recipes

7

Category:Curry Recipes

8

Category:Mayonnaise Recipes

Recipe sourced from fandom

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