My sunshine hung curd dip isn’t just about deliciousness (though it does deliver on that), it’s a dipper’s dream, perfectly suited for veggies, salads, and even eggs.
When you take a closer look at the ingredients of this low-carb sunshine hung curd dip, you’ll realize that nearly every element aligns with the Keto lifestyle.
It’s a delightful discovery, isn’t it?
As someone who follows the Keto lifestyle, I’m always on the hunt for dips, chutneys, and pickles that complement my dietary choices.
They not only add an extra layer of flavour, but also bring back the vibrant spices and fiery essence that we often miss in our Keto journey.
- Prep time: 10 Minutes
- Cooking time: 10 Minutes
- Serves: 2
Ingredients
- 1 cup (0.24 liters) Cottage cheese chopped or grated
- 100 gm Greek Yogurt or Full Fat Hung Curd
- 1/2 cup Full Fat Cream
- 2 teaspoon White Vinegar
- 30 g Green Capsicum cut in thin slices or diced
- 25 g Grated Carrots (optional)
- 25 g Slices of Radishes
- 2 drops of Stevia
- Some chopped coriander (optional)
- Chilly Flakes (optional)
- Salt and pepper to taste
Method
- Put the cottage cheese, Greek yogurt and cream in a blender or mixer.
- Once blended well, transfer the contents to a bowl.
- Add the veggies, salt, pepper, drops of stevia and vinegar.
- Mix well and chill.
- Use it as a dip with your salads, or just dig into it when you are starving.
Tip: There is an Indian twist to this dip. Once you complete all these steps, heat some olive oil and drop some mustard seeds, dried red chillies, and curry leaves in it. Once they start spluttering, pour this tadka over the dip and mix gently. If you drop the carrots the carb content will go down even further, intact you can omit all vegges and just make the dip too. You can also use capsicum in all three colors to brighten up the dish — Priya Dogra.
Nutrition Breakup
| Calories | 380 |
| Carbs | 8 grams |
| Fat | 28 grams |
| Protein | 22 grams |