The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 14, 2008
A very good vegetable dip, once I had made some adjustments: I added a 1/4 cup nonfat mayo, fresh mint, salt and pepper, and 1 minced garlic clove. I omitted the celery salt. I also blended the dip in a food processor to get an even consistency. It turned out quite delicious and my guests enjoyed it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 13, 2006
Very tasty and no one knew it was made "low fat". This is the dip we use for vegetables now.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 25, 2005
This is a good dip for veggie's, just a little bland for me. I tasted then adjusted more to our taste before serving, added more onion, a little garlic salt, and garlic powder, returned to frige for another hour, had more flavor. I think when I make this again, I will use equal parts of yogurt and sour cream.
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Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 1, 2002
This dip is great! I increased the vegetable ingredients from one tsp to 2 or 3.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: May 18, 2000
I liked this as a dip for veggies. One change I would make is adding more spices such as pepper. It was a bit to yogurty for me.
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