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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15 users found this review helpful

Reviewer:

L.E.

Reviewed: Oct. 1, 2002

This dip is great! I increased the vegetable ingredients from one tsp to 2 or 3.

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12 users found this review helpful

Reviewer:

RIFFAEL

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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23 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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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4 users found this review helpful

Reviewer:

HOLLYBELL

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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9 users found this review helpful

Reviewer:

Stacy.Cape.Coral

Reviewed: Mar. 2, 2010

I am eating clean in 2010 and I made this sauce to go along with the Spicy Turkey Burgers from this site. I omitted the sour cream because I didn't have any on hand and I still loved it.

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5 users found this review helpful