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Curried Pea Dip

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Curried Pea Dip


  • 1 ½ cups Greek strained yogurt, 2% fat
  • 300 gr. (10 ounces) frozen peas, thawed
  • ¼ cup fresh parsley, chopped
  • 2 tsp. curry powder
  • 1 tsp. ground coriander
  • ½ tsp. garlic, finely chopped
  • ½ tsp. salt
  • ¼ tsp. pepper


  1. Drain yogurt in refrigerator for 8 hours.
  2. In a food processor, puree peas. Transfer to medium-mesh strainer set over a bowl and using a rubber spatula, force puree through sieve, discarding skins.
  3. Add parsley, curry powder, coriander, garlic, salt, pepper and yogurt cheese and whisk together thoroughly.
  4. Cover and refrigerate until serving time.
  5. Nutritional info/tablespoon: about 22 cal, 2g protein, 4 g carbohydrates, 2 g fat, 1 g fiber.

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