Honey-Curry Vegetable Dip

Honey-Curry Vegetable Dip

Makes 1 cup

  • 1 cup low-fat mayonnaise
  • 1/4 cup honey
  • 1 Tablespoon curry powder
  • 1 Tablespoon white wine vinegar
  • Assorted fresh vegetables (celery, carrots, cauliflower, broccoli)

Combine mayonnaise, honey, curry and vinegar; mix well. Refrigerate about 1 hour to allow flavors to blend. Serve with vegetables.

 

Serving Size: per Tablespoon

Nutrition: 37 Calories * 2 g Fat Total * 0.3 g Protein * 8 mg Cholesterol * 5.3 g Carbohydrates * 18 mg Sodium * 0.1 g Dietary Fiber * 44% Calories from Fat *

 

http://www.honey.com/nhb/recipes