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Creamy Parsley Veggie Dip Recipe

Creamy Parsley Veggie Dip Recipe

Whether you use fat-free ore reduced-fat ingredients in this creamy dip for fresh vegetables, it makes no difference in taste, It's wonderful. I think it's best if made the night before.
TOTAL TIME: Prep: 5 min. + chilling YIELD:9 servings


  • 1 cup fat-free mayonnaise
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1/3 cup minced fresh parsley
  • 2 tablespoons finely chopped onion
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Assorted fresh vegetables


  • 1. In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables. Yield: 9 servings.

Nutritional Facts

1/4 cup: 58 calories, 2g fat (2g saturated fat), 9mg cholesterol, 379mg sodium, 8g carbohydrate (0g sugars, trace fiber), 2g protein Diabetic Exchanges:1/2 starch, 1/2 fat

Reviews for Creamy Parsley Veggie Dip

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Reviewed Aug. 28, 2011

"It was alright. Not much flavor pretty bland really."

Reviewed Jan. 30, 2011

"I make this every week. We really enjoy our fresh veggies with it!"

Reviewed Aug. 26, 2010

"People don't believe this is a "light" dip. I think the fresh ingredients really make the difference!"

Reviewed Aug. 9, 2010

"We love this dip. I make it often, since it encourages us to snack on veggies."

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