Vegetables With Curry Dip

Martin Yan Recipe

This tasty dip is great for a number of different occasions. It's great for taking to parties and potlucks, can get your kids to eat their veggies, and can be made quickly for surprise guests.

More Ways to Benefit

View All

MEMBERS ONLY

View Benefit

MEMBERS ONLY

View Benefit

MEMBERS ONLY

View Benefit

MEMBERS ONLY

View Benefit

MEMBERS ONLY

View Benefit

Previous Next

1. Related Benefit 1
2. Related Benefit 2
3. Related Benefit 3
4. Related Benefit 4
5. Related Benefit 5

Note: A variety of vegetables can be used in this recipe such as broccoli, cauliflower, celery, radishes or jicama.

Prep/Cook Time: 15 Minutes

Ingredients

Curry Soy Dip

• ½ cup mayonnaise
• 1 cup Greek yogurt
• 2 tablespoons sweet chili sauce
• 1½ tablespoons reduced sodium soy sauce
• 1 teaspoon curry powder
• 1 teaspoon turmeric powder
• ½ teaspoon cayenne pepper
• ⅛ teaspoon ground cinnamon
• ½ pound (½ bunch) asparagus, tough ends trimmed
• 1 teaspoon salt
• 1 English cucumber
• ½ pound (2 cups) sugar snap peas, ends trimmed  
• ½ pound (1½ cups) baby carrots

Directions

1. Combine the dip ingredients in a medium bowl; mix well. Cover and refrigerate until ready to serve.
   
2. In a large pot, parboil the asparagus with the salt in boiling water until tender-crisp, 2 to 3 minutes. Drain, rinse with cold water and drain again. Chill until ready to serve.
   
3. Cut the cucumber into sticks about 3-inches long and ½-inch wide. Arrange all the vegetables on a serving platter. Serve with the chilled dip.

Nutritional Information

Per serving: 47 calories; 4 g fat (2 g sat); 0 g fiber; 2 g carbohydrates; 1 g protein; 4 mcg folate; 10mg cholesterol; 1 g sugars; 0 g added sugars; 99 IU vitamin A; 1 mg vitamin C; 24 mg calcium; 0 mg iron; 115 mg sodium; 44 mg potassium