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Curried Mango Chutney Dip

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"I usually have to make 2 recipes of this at a time as I'll always end up eating half of this before company even arrives!"
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15 m servings 18 cals
Original recipe yields 16 servings (2 cups)


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  1. Heat oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir curry powder into the onion mixture; cook 1 minute more. Remove from heat to cool.
  2. Blend onion mixture, yogurt, chutney, and parsley in a food processor and blend until smooth.

Nutrition Facts

Per Serving: 18 calories; 0.4 g fat; 2.7 g carbohydrates; 1 g protein; < 1 mg cholesterol; 12 mg sodium. Full nutrition

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