dilled veggie dip

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Dilled Veggie Dip

 

Recipe By :California 5-a-Day Snack Attack

Serving Size : 8 Preparation Time :0:00

Categories : Condiments CPNScookbook

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups plain nonfat yogurt

1 cucumber -- peeled, seeded, and chopped

3/4 cup light dairy sour cream

1 tablespoon chopped fresh dillweed or mint

3 cloves garlic -- minced

black pepper

4 cups assorted vegetables

(raw and/or chilled cooked)

 

1. In a food processor OR blender container, combine yogurt, cucumber, sour

cream, dillweed, and garlic.

 

2. Cover and process OR blend until almost smooth. Season with pepper to taste.

Cover and chill for 20 minutes.

 

3. Serve with vegetables.

 

Description:

" yogurt and sour cream with dill or mint, garlic and ground pepper -- serve

with crudites "

Source:

" California Cancer Prevention and Nutrition Campaigns Resource "

S(Archived):

" http://www.dhs.ca.gov/ps/cdic/ccb/cpns/recipes/recipes.htm "

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Per Serving (excluding unknown items): 47 Calories; 1g Fat (11.3% calories from

fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 49mg

Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 3939 507 0 0 268 0

 

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