Recipe by Jackie Smith
"A creamy yogurt dressing. The sour cream and cilantro add a little bit of a kick! Try this dip with vegetables or potato chips, you'll love it."
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chopped fresh parsley
chopped fresh cilantro
chopped green onion
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.
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.
This dip is great! I increased the vegetable ingredients from one tsp to 2 or 3.
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!
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.
Very tasty and no one knew it was made "low fat". This is the dip we use for vegetables now.
Loved it! Used it on my Turkey Burger (as suggested by another user) and ate the leftovers with Wheat Thins......excellent recipe.
Super good. Didn't had celery salt so I added garlic salt. Used this as a dip for Burek. DIP SAVED THE MEAL.
* Percent Daily Values are based on a 2,000 calorie diet.
Yogurt Herb Dipping Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 32
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