Curried Red Pepper Dip Recipe

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Serve this healthful dip with an eye-catching assortment of fresh vegetables, such as baby carrots, chunks of red and yellow bell peppers, baby patty pan squash, blanched asparagus spears or broccoli and cauliflower florets.
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  • 1 container (7 ounces) Greek-style 2% plain lowfat yogurt
  • 1/4 cup finely chopped red bell pepper
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • 1 teaspoon McCormick® Paprika
  • 1/2 teaspoon McCormick® Curry Powder
  • 1/4 teaspoon McCormick® Sea Salt Grinder
  • McCormick® Red Pepper, Ground
10 mins

1.  Mix all ingredients in medium bowl until well blended.  Cover. 

2.  Refrigerate at least 30 minutes to blend flavors.  Serve with assorted cut-up fresh vegetables and baked pita chips.

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Nutrition (per serving)
Calories: 25 Calories
Fat: 1 Grams
Protein: 2 Grams
Cholesterol: 2 Milligrams
Carbohydrates: 2 Grams
Sodium: 58 Milligrams
Fiber: 0 Grams

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