Curry and Mango Chutney Dip

Nutritional Information

Calories 95
Fat 6 g
Satfat 4 g
Protein 0 g
Carbohydrate 11 g
Fiber 0 g
Cholesterol 20 mg
Sodium 175 mg


1 cup sour cream
1/3 cup mango chutney
2 tablespoons finely chopped cilantro
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper


In a small serving bowl, stir together 1 cup sour cream, 1/3 cup mango chutney, 2 Tbsp. finely chopped cilantro, 1 tsp. curry powder, 1/2 tsp. salt and 1/8 tsp. cayenne pepper. Chill, tightly wrapped, until ready to serve. (Dip may be prepared up to 4 hours ahead.) Arrange on a platter with crudités and breadsticks. Serves 8.

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note