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| General Category : Dips and Spreads |
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| Food Group : Fruits |
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| This dip is especially delicious served with raw veggies, apple wedges, chips or crackers. |
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Ingredients
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2 tsp (10 mL) butter |
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3 green onions, chopped |
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1 large ripe banana, peeled and chopped |
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2 tsp (10 mL) mild Indian curry paste |
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1 tsp (5 mL) brown sugar |
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¼ cup (50 mL) pressed coconut |
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1 tbsp (15 mL) lime juice |
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1 cup (250 mL) sour cream |
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½ tsp (2 mL) salt |
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Pepper |
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Preparation
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Melt butter in a small saucepan set over medium heat. Add the onions; cook, stirring often, for two minutes.
Stir in banana, curry paste and brown sugar. Cook, stirring, for about 1 minute or until well combined.
Transfer banana mixture to the bowl of a food processor or blender. Crumble in pressed coconut and add lime juice. Process until smooth.
Add sour cream and salt and mix until combined. Season with pepper to taste. Can be made ahead, covered and refrigerated for up to 1 day. Makes 2 cups (500 mL).
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Nutritional information
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Per 2 tbsp (25 mL) Serving: 35 cal (66 per cent from fat), 3 g fat, 2.5 g carb, 0.5 g protein.
Fast & Easy: 30 minutes or less (prep and cooking time)
Make-Ahead: Can be made at least 8 hrs ahead
Meatless |
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Calories : 35
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