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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A tongue-tingling blend of zesty flavors comes together in Shirley Glaab's versatile vegetable dip. This is also great on ham, turkey or roast beef sandwiches, she suggests from Hattiesburg, Mississippi, I stir a little into my potato salad, egg salad and tuna salad, too. To suit more timid tastes, cut the horseradish back to 2 teaspoons. Ingredients:
3/4 cup fat-free plain yogurt |
3 tablespoons minced chives |
2 tablespoons reduced-fat mayonnaise |
1 tablespoon snipped fresh dill or 1 teaspoon dill weed |
1 tablespoon prepared horseradish |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
assorted fresh vegetables |
Directions:
1. In a small bowl, combine the yogurt, chives, mayonnaise, dill, horseradish, mustard, salt and pepper. Cover and refrigerate until serving. Serve with vegetables. Yield: 1 cup.
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