Recipe: Curry Dip

This protein-packed dip will spice up the vegetable platter with a dash of Indian flair.

Curry Dip
Curry Dip

Curry Dip

(Makes 1 1/2 cups)

Cut tomato into quarters. Place all ingredients in blender. Process on high speed until thoroughly blended, about 30 seconds. Stop blender occasionally to scrape down sides as necessary. Serve as a dip with cold raw vegetables.

Per serving: 2-3 tablespoons Calories: 29 Fat: 0.4 g Cholesterol: 2 mg Sodium: 187 mg Carbohydrate: 2.2 g Protein: 6.1 g