Curry Carrot Dip

Bright curry and sweet carrots blend deliciously in this dip. Scoop it up with any kind of veggie. —Louise Weyer, Marietta, GA Takes: 30 min.

• Makes: 1 cup

1 small onion, chopped 2 tsp. canola oil 4 medium carrots, sliced ¹₃ cup water ¹₄ tsp. salt ¹₄ tsp. pepper ¹₄ to ¹ ₂ tsp. curry powder

2 Tbsp. reduced-fat mayonnaise 2 tsp. prepared mustard Assorted raw vegetables 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 until vegetables are tender, about 6 minutes. Uncover; cook until liquid has evaporated, about 8 minutes.

Let mixture cool.

2. Transfer to a food processor or blender; cover and process until smooth. Add mayonnaise and mustard; mix well. Serve with vegetables.

Per 2 Tbsp.: 40 cal., 3g fat (0 sat. fat), 1mg chol., 133mg sod., 4g carb. (2g sugars, 1g fiber), 0 pro.