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Creamy Parsley Veggie Dip

SUBMITTED BY: Joyce Ochsenwald

"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."
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 3.8 star rating.
Read Reviews (3)
PREP TIME  5 Min
READY IN  5 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 cup fat-free mayonnaise
  • 1 cup 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

DIRECTIONS

  1. In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables.

FOOTNOTE

  • Nutritional Analysis: One serving (1/4 cup) equals 58 calories, 2 g fat (2 g saturated fat), 9 mg cholesterol, 379 mg sodium, 8 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2007 by Katie
I made this for a party, and I was pleasantly surprised. Great flavor and texture. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2008 by What a Dish!
This is good and simple. A little too thick, and not spectacular, but good and simple. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2008 by BONNERSF
My family loved it. I added minced carrots to it to give it some snap. Nice and low in FAT! MORE


 
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