Curried Veggie Dip
Excellent dip for all sorts of vegetables! Amazing schmear for a zippy pita pocket.
Prep Time: 0:10
Total Time: 1:10
Servings: 6
Ingredients:
1/2 cup Organic Valley Sour Cream
1/4 cup mayonnaise
3 ounces Organic Valley Neufchatel Cheese
1 teaspoon lemon juice
1 teaspoon curry powder
1/2 teaspoon cumin
1/3 teaspoon salt
1/4 teaspoon turmeric
1/3 cup celery
1/3 cup cucumber (Organic Valley)
1 medium scallion (trimmed and chopped)
Instructions:
Using a hand blender/food processor/electric mixer: whisk together the first 8 ingredients until smooth. Add finely chopped celery, cucumber, and scallion and mix well by hand.
Cover and refrigerate for 1 hour prior to service. Dip can be made 2 days ahead.
Serving Suggestions:
Schmear on a pita/wrap or slam dunk veggies into this super flavorful delight.
Dunk cauliflower, carrots, snap peas, celery, cukes, red bell pepper strips, grilled zucchini, grilled portabello (pita or wrap sammy), or fresh pineapple chunks.
Note:
Kids in the Kitchen:
Not all chidren are "food adventurers." Oftentimes if the child helps create and measure spice blends, they are more open to becoming taste testers. This recipe is a great way to incorporate healthful spices into your child's food repertoire. Have fun!
Nutrition Info:
Per Serving (excluding unknown items): 146 Calories; 14g Fat (86.9% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 243mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.
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