Curry Dip for Veggies (Recipe from the 60's)

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Curry Dip for Veggies (Recipe from the 60's)
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Ingredients:

  • 1 pint mayonnaise
  • 3 tbsp onions, grated (the juice from grating makes a difference.)
  • 3 tbsp ketchup
  • 3 tbsp honey

Directions:

  1. Mix all and chill before serving with veggies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 577.72 Kcal (2419 kJ)
Calories from fat 518.93 Kcal
% Daily Value*
Total Fat 57.66g 89%
Cholesterol 30.88mg 10%
Sodium 512.51mg 21%
Potassium 45.51mg 1%
Total Carbs 14.7g 5%
Sugars 10.68g 43%
Dietary Fiber 0.73g 3%
Protein 1.36g 3%
Vitamin C 3.3mg 5%
Iron 0.4mg 2%
Calcium 15.6mg 2%
Amount Per 100 g
Calories 577.87 Kcal (2419 kJ)
Calories from fat 519.06 Kcal
% Daily Value*
Total Fat 57.67g 89%
Cholesterol 30.89mg 10%
Sodium 512.64mg 21%
Potassium 45.52mg 1%
Total Carbs 14.7g 5%
Sugars 10.69g 43%
Dietary Fiber 0.73g 3%
Protein 1.36g 3%
Vitamin C 3.3mg 5%
Iron 0.4mg 2%
Calcium 15.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.2
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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