CREAMY PARSLEY VEGGIE DIP
From spinach1948 14 years ago
- 160 minutes to make
- Serves 9
Whether you use fat-free ingredients in this creamy dip for fresh vegetables, it makes no difference in taste. It's wonderful. It is best made the night before. Adapted from Joyce Ochsenwald's recipe posted in the Light and Tasty Magazine April/May of 2003.
Ingredients
- Ingredients: shopping list
- 1 cup fat-free mayonnaise shopping list
- 1 cup ( 8 -oz ) reduced-fat sour cream shopping list
- 1/3 cup minced fresh parsley shopping list
- 2 Tbs. Finley chopped onion shopping list
- 1 Tbs. Dijon mustard shopping list
- 1 garlic clove, minced shopping list
- ½ tsp. salt shopping list
- ¼ tsp. pepper shopping list
- assorted fresh vegetables shopping list
How to make it
- In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables.
- Serving size ( ¼ cup dip )
- Calories per serving: 58, Fat: 2g Cholesterol: 9mg, Sodium: 379mg, Carbohydrate: 8g
- Diabetic Exchanges: ½ starch, ½ fat
People Who Like This Dish 5
- lunchboxer Warsaw, MO
- hungrybear Miner, MO
- cuzpat Sikeston, Mo
- juliachild Port Moody, CA
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- spinach1948 Dorchester-Boston, MA
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The Rating
Reviewed by 2 people-
Very good!!
cuzpat
in Sikeston loved it
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Another good recipes
hungrybear
in Miner loved it
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