Curry Dip Recipe
Ingredients
| 2% fat cottage cheese | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Curry powder | 2 Teaspoon | |
| Garlic salt | 1 1⁄2 Teaspoon | |
| Granulated sugar | 1 Teaspoon | |
| Prepared horseradish | 2 Teaspoon | |
| Grated onion | 2 Teaspoon | |
| Cider vinegar | 1 Tablespoon | |
| Light mayonnaise type salad dressing | 1⁄2 Cup (8 tbs) | |
| Non fat yogurt | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 357 Calories from Fat 207
% Daily Value*
Total Fat 23 g36.1%
Saturated Fat 4.4 g22.1%
Trans Fat 0.1 g
Cholesterol 33.4 mg11.1%
Sodium 2004.8 mg83.5%
Total Carbohydrates 21 g6.9%
Dietary Fiber 1.9 g7.8%
Sugars 14.5 g
Protein 18 g35.8%
Vitamin A 5.4% Vitamin C 10.2%
Calcium 24.9% Iron 10.8%
*Based on a 2000 Calorie diet
Directions
Add lemon juice, blend well.
Mix curry powder, garlic salt, sugar, horseradish, onion and vinegar.
Add cottage cheese mixture, salad dressing and yogurt, mix well.
Cover and refrigerate several hours, or overnight.
Serve dip with fresh vegetables for dipping, as a topping for baked potatoes, or with a sprinkling of paprika as a filling for hard-cooked egg whites.
Note: The original recipe called for 1 cup dairy sour cream and 1 cup mayonnaise instead of the cottage cheese, salad dressing and yogurt, 2 tablespoons sugar instead of 1 teaspoon, 2 tablespoons cider vinegar instead of 1 tablespoon, and no lemon juice.
Chef
