Show Subscription Form




Tangy Vegetable Dip Recipe

Publisher Photo
“When I couldn’t find any veggie dips that I liked, I blended my own ingredients until I came up with this creamy combination that I love,” writes Penelope Heiges from Otter Creek, Maine.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 24 servings

Ingredients

  • 1 cup (8 ounces) 1% cottage cheese
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/3 cup fat-free mayonnaise
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup reduced-fat plain yogurt
  • 2 garlic cloves, minced
  • 2 teaspoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon cayenne pepper
  • 4 green onions, finely chopped
  • Assorted vegetables

Nutritional Facts

2 tablespoons dip (calculated without vegetables) equals 39 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 157 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1/2 starch.

Directions

  1. In a blender or food processor, combine the first 11 ingredients; cover and process until smooth. Transfer to a bowl; stir in the onions. Serve with vegetables. Yield: 3 cups.
Originally published as Tangy Vegetable Dip in Light & Tasty April/May 2006, p59

Nutritional Facts

2 tablespoons dip (calculated without vegetables) equals 39 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 157 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1/2 starch.

Reviews for Tangy Vegetable Dip

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT