Low-Fat Vegetable Dip Recipe

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Low-Fat Vegetable Dip Recipe

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The flavors blend together so well in this creamy, fast dip. We especially love it with cauliflower.—Wanda Baugh, Mascoutah, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 cup fat-free mayonnaise
  • 1 teaspoon tarragon vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon curry powder
  • Assorted fresh vegetables

Directions

In a small bowl, combine the mayonnaise, vinegar, Worcestershire sauce and horseradish. Stir in the onion powder, garlic powder and curry. Cover and refrigerate for at least 1 hour. Serve with vegetables. Yield: 1 cup.
Originally published as Zesty Vegetable Dip in Light & Tasty October/November 2006, p59

Nutritional Facts

2 tablespoons: 26 calories, 1g fat (0 saturated fat), 3mg cholesterol, 249mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 0 protein.

  • 1 cup fat-free mayonnaise
  • 1 teaspoon tarragon vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon curry powder
  • Assorted fresh vegetables
  1. In a small bowl, combine the mayonnaise, vinegar, Worcestershire sauce and horseradish. Stir in the onion powder, garlic powder and curry. Cover and refrigerate for at least 1 hour. Serve with vegetables. Yield: 1 cup.
Originally published as Zesty Vegetable Dip in Light & Tasty October/November 2006, p59

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