Dip for Fresh Vegetables

Rating: 
Sauces, Condiments & Dressings E-15
Makes: 1 Pint or 1 Quart
Lowfat plain yogurt
4 ⅜ oz
½ cup
8 ¾ oz
1 cup

1. Combine all ingredients. Blend well.

Reduced calorie salad dressing
10 oz
1 ¼ cups
1 lb 4 oz
2 ½ cups
OR
OR
OR
OR
OR
Lowfat mayonnaise
10 oz
1 ¼ cups
1 lb 4 oz
2 ½ cups
Instant nonfat dry milk, reconstituted
¼ cup
½ cup
Dried parsley
1 Tbsp
2 Tbsp
Granulated garlic
⅜ tsp
¾ tsp
Onion powder
⅜ tsp
¾ tsp
Salt
¾ tsp
1 ½ tsp
Ground black or white pepper
¼ tsp
½ tsp

2. CCP: Refrigerate within 1 hour. Hold at 40° F or colder. Cover. Refrigerate until ready to serve. For best results, refrigerate overnight to develop flavor.

3. Portion with 1 oz ladle (2 Tbsp).

Serving

2 tablespoons (1 oz ladle).

Notes

Special Tip:
Serve with raw vegetables or tossed green salads.

 

 

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