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Curry Vegetable Dip

Turn the heat up on this vegetable dip by using hot curry powder or use regular curry powder for a more mild taste.

16kcal per serving
1 gprotein
2 gcarbohydrates
1 gfat
16servings (1/3 cup)

Ingredients

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

NutrientPer serving% DV
Calories 16 kcal
Total fat 1 g 1%
Saturated fat 0 g 0%
Cholesterol 1 mg 0.3%
Sodium 21 mg 0.9%
Total carbohydrates 2 g 0.7%
Dietary fiber 0 g 0%
Total sugars 2 g
Added sugars 0 g 0%
Protein 1 g 2%
Vitamin D 0 µg 0%
Calcium 30 mg 2%
Iron 0 mg 0%
Potassium 45 mg 1%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

Directions

  1. Wash hands with soap and water.
  2. Mix ingredients in a bowl.
  3. Chill.
  4. Serve with crisp raw vegetables pieces, such as celery, carrot, or summer squash sticks.

Notes

Learn more about: Carrots Onions

Source

Pyramid Snacks USDA Food and Nutrition Service Team Nutrition

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/curry-vegetable-dip, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.

Frequently asked questions

How many calories are in Curry Vegetable Dip?

One serving has 16 kcal. The recipe makes 16 servings (1/3 cup each).

How much protein is in Curry Vegetable Dip?

1 g of protein per serving, with 2 g of carbohydrates and 1 g of fat.

What do I need to make Curry Vegetable Dip?

7 ingredients: 1 cup low-fat plain yogurt, 1/4 cup carrots, shredded, 2 tablespoons green onions, minced, 1 tablespoon salad dressing (mayonnaise-type), 1 teaspoon sugar and 1/4 teaspoon curry powder ….