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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The flavors of mustard and curry blend deliciously in this appetizing dip. It's great with an assortment of vegetables.Louise Weyer, Marietta, Georgia Ingredients:
1 small onion, chopped |
2 teaspoons canola oil |
4 medium carrots, sliced |
1/3 cup water |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon curry powder |
2 tablespoons reduced-fat mayonnaise |
2 teaspoons prepared mustard |
assorted raw vegetables |
Directions:
1. In a nonstick skillet, saute onion in oil. Add the carrots, water, salt, pepper and curry. Bring to a boil. Reduce heat; cover and simmer for 6 minutes or until vegetables are tender. Uncover; cook for 8 minutes or until liquid has evaporated. Cool.
2. Transfer to a food processor or blender; cover and process until smooth. Add mayonnaise and mustard; mix well. Serve with vegetables. Yield: 1 cup.
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