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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This creamy concoction is a perfect dip for a variety of colorful veggies. Served in a cabbage bowl, it's sure to draw attention on a buffet table. My guests never notice that this is lower in fat and sodium than traditional ranch-style dips, writes Carol Gaus of Itasca, Illinois. Ingredients:
1 cup (8 ounces) fat-free plain yogurt |
2/3 cup fat-free sour cream |
1/3 cup reduced-fat mayonnaise |
1 tablespoon dried parsley flakes |
1 tablespoon minced chives |
1 tablespoon cider vinegar |
1 teaspoon sugar |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon celery seed |
1/2 teaspoon ground mustard |
1/4 teaspoon white pepper |
assorted fresh vegetables |
Directions:
1. In a small bowl, whisk together the first 13 ingredients. Cover and refrigerate for at least 3 hours. Serve with fresh vegetables. Refrigerate leftovers. Yield: 8 servings.
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