Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Serves 8. Each serving: 1/3 cup.
Recipes
Veggie Vegetable Dip
| Nutrition Information | |
| Calories: | 40 |
| Total Fat: | 1g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 1mg |
| Sodium: | 98mg |
| Carbohydrates: | 6g |
| Dietary Fiber: | 0.5g |
| Sugars: | 4.4g |
| Protein: | 2g |
| Vitamin A: | 4339.1iu (86%) |
| Vitamin C: | 3mg (5%) |
| Calcium: | 6mg (0%) |
| Iron: | 0.2mg (1%) |
1 cup plain lowfat yogurt
1/4 cup lowfat mayonnaise
1 tsp chopped green onion
1 tsp dried oregano
1 Tbsp dried dill leaves
1 tsp granulated garlic
1/2 tsp hot pepper sauce
1 cup shredded carrots
1 cup shredded zucchini
Directions:
Place all ingredients in a medium-sized bowl and mix well.
Serve with raw vegetables as dippers. Vegetables should be cut into long, thin strips.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!