Chili Coconut Dip
Chili Coconut Dip
- Level: Easy
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 131
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 1
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 6
- Sodium
- 89
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Level: Easy
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 131
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 1
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 6
- Sodium
- 89
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
1 tablespoon grapeseed oil
1/4 cup dried curry leaves, crushed
3 tablespoons unsweetened coconut flakes
1/2 teaspoon red chili powder
1/2 teaspoon ground coriander
1/2 teaspoon brown mustard seeds
Pinch of salt
Pinch of pepper
1/2 cup mayonnaise
Directions
- Heat the oil in a skillet over medium heat and add the curry leaves, coconut, chili powder, ground coriander, mustard seeds, salt and pepper. Toast until the coconut is golden brown, 2 to 3 minutes. Place in a bowl with the mayonnaise and stir well to combine.
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