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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:
Read Reviews
(3)
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PREP TIME
5 Min
READY IN
5 Min
SERVINGS
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Servings
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METRIC
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
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DIRECTIONS
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
Reviewed on Jul. 1, 2007 by Katie
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Katie
Jul. 1, 2007
I made this for a party, and I was pleasantly surprised. Great flavor and texture. I definitely recommend this. I did add a second clove of garlic, and I used horseradish mustard instead of dijon to give it a little more kick.
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4 users found this review helpful
I made this for a party, and I was pleasantly surprised. Great flavor and texture. I...
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Reviewed on May 19, 2008 by
What a Dish!
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What a Dish!
May 19, 2008
This is good and simple. A little too thick, and not spectacular, but good and simple.
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0 users found this review helpful
This is good and simple. A little too thick, and not spectacular, but good and simple.
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Reviewed on Apr. 12, 2008 by BONNERSF
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BONNERSF
Apr. 12, 2008
My family loved it. I added minced carrots to it to give it some snap. Nice and low in FAT!
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0 users found this review helpful
My family loved it. I added minced carrots to it to give it some snap. Nice and low in FAT!
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Creamy Parsley Veggie Dip
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