Try this Curry Dip recipe, or contribute your own.
Suggest a better descriptionCombine all ingredients and mix until well blended. Refrigerate at least six hours or overnight, allowing flavors to blend. Stir before serving and garnish with chopped cilantro or celery leaves. Serve with cold, crisp vegetables that have been chopped or sliced into bitesize pieces. Or serve on toasted pita bread triangles. Per serving: 67 Calories; 7g Fat (91% calories from fat); 0g Protein; 1g Carbohydrate; 7mg Cholesterol; 57mg Sodium Recipe by: Delicious Decisions/tpogue@idsonline.com Posted to MC-Recipe Digest V1 #604 by Terry Pogue
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 70 | ||
Calories from Fat: 51 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 7.5mg | 2 % | |
Sodium 167.6mg | 6 % | |
Potassium 42mg | 1 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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