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.

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