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Be prepared—you'll likely need to make a double batch of Kathy Beldorth's delightful dip. "One is never enough when we have a get-together," she details from Three Oaks, Michigan. "It tastes great with just about any vegetable , so you can use whatever you have on hand as dippers."
This recipe is:
Quick
Diabetic Friendly
Diabetic Exchanges: One 2-tablespoon serving (prepared with fat-free mayonnaise and reduced-fat sour cream) equals 1/2 fat; also, 34 calories, 236 mg sodium, 6 mg cholesterol, 4 gm carbohydrate, trace protein, 2 gm fat.
Originally published as Dill Dip in Country Woman March/April 1996, p10
This Hanukkah favorite is so easy to make and delicious to eat. Try serving yours with a cool dill yogurt for dipping.
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Reviewed on Jun. 02, 2011 by hollytoh
This is an excellent dip. I used nonfat Greek yogurt in place of the sour cream and light mayo. Didn't feel like I was missing anything!
Reviewed on Jul. 06, 2010 by rharkless
I used light mayonnaise and sour cream for this; didn't hurt it a bit! Good stuff; will definitely make again
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