Minted Veggie Dip Recipe
Servings: 8
Ingredients
- 1Â 1/4 c. Plain Non-Fat Yogurt
- 3/4 c. Light Lowfat sour cream
- 3 x Cloves Garlic, Chopped
- 1 x Cucumber *
- 1 Tbsp. Fresh Mint, Minced
- Â Â Salt And Pepper To Taste
- 8 c. Assorted Raw Veggies **
Directions
- * Cucumber should be peeled, seeded and minced.** Raw veggies can be jicama or possibly yambean, celery, broccoli, carrots, cauliflower, etc; cut into sticks or possibly florettes.
- Put all ingredients into a food processor or possibly blender and process till well combined. Chill. Serve with raw vegetables such as carrot or possibly celery sticks, radishes, jicama etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 8 servings | |
| Calories 490 | |
| Calories from Fat 184 | 38% |
| Total Fat 20.53g | 26% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1373mg | 57% |
| Potassium 905mg | 26% |
| Total Carbs 37.11g | 10% |
| Dietary Fiber 11.8g | 39% |
| Sugars 4.61g | 3% |
| Protein 39.26g | 63% |
