Parmesan Yogurt Dip
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 1-1/4 cups.
We like to eat raw vegetables a few times a week as a side dish for a meal, and this is a healthier alternative to ranch dressing for a veggie dip. —Kathleen Tribble, Buellton, California
Ingredients
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1 cup fat-free plain yogurt
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1/4 cup grated Parmesan cheese
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1/4 cup reduced-fat sour cream
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3 tablespoons minced fresh parsley
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1 green onion, thinly sliced
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1 teaspoon prepared mustard
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1 teaspoon onion powder
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1/4 teaspoon salt
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1/8 teaspoon pepper
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Assorted vegetables
Directions
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1.
In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables.
Nutrition Facts
2 tablespoons: 30 calories, 1g fat (1g saturated fat), 4mg cholesterol, 120mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 starch.
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