Recipe by Penny
"Serve this flavorful, yogurt-based dip with crackers and veggies."
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2 (8 ounce) containers
plain, non-fat yogurt
ground black pepper
This was just OK. I will stick with my recipe of yogurt, 1 envelope of Zesty Italian Dressing, and chopped shallots. Just mix and chill 1 hour.
I was looking for a yogurt dip recipe because my "bff" is on a low fat, low salt diet. This was the only one I found so I decided to give it a shot, despite the less than favorable review. I added garlic and onion powders and quite a bit of Italian style Mrs. Dash along with a bit of fresh diced onion. With all of my additions, it turned out to be a tasty dip and healthy too!
Easy to make but I can't say the taste is outstanding. I recommend cutting the recipe by half to see if you like it before making so much dip. I'm still searching for a yogurt based vegetable dip that I can use for snacking with vegetables.
Wow, this was really good, I was surprised! I didn't have chervil so I used tarragon and I doubled the amount of garlic. I served it with sliced green bell pepper and celery stalks, yum!
Very bland. I added garlic salt, more pepper, dried dill weed (1/2 tsp), and a large tablespoon of spicy hawaiian dressing to give it some kick. Maybe not so healthy, but the orig. recipe gives healthy a bad name!
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Yogurt Dip
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: < 1
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