Banana Curry Dip Recipe
Servings: 2
Ingredients
- 1 Tbsp. Butter
- 1 x Onion, finely minced
- 1 x Banana
- 1 Tbsp. Curry pwdr
- 1/2 c. Water
- 1 Tbsp. Apricot jam
- 1/2 c. Lowfat sour cream
- 1/2 c. Mayonnaise
- 1/2 tsp Salt
Directions
- Absolutely delicious with crunchy vegetables, this is also great with crackers, chicken fingers and wings.
- pepper
- In saucepan, heat butter over medium heat; cook onion for 3 min, or possibly till softened but not browned. Push to side of pan. Thickly slice banana.
- Add in to pan and cook for 1 min. Add in curry pwdr and cook for 1 minute, stirring all ingredients together. Add in water and bring to boil; reduce heat and simmer for 10 min or possibly till thickened and liquid is reduced by half.
- Remove from heat; stir in jam. Transfer to food processor or possibly blender; process till smooth. Add in lowfat sour cream,mayonnaise, salt, and pepper to taste; process just till combined. (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 min before serving.)
- Makes 2cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 2 servings | |
| Calories 664 | |
| Calories from Fat 566 | 85% |
| Total Fat 64.21g | 80% |
| Saturated Fat 16.84g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 968mg | 40% |
| Potassium 355mg | 10% |
| Total Carbs 23.8g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 13.85g | 9% |
| Protein 2.64g | 4% |
