Minted Veggie Dip
Yield
8 servingsPrep
10 minCook
?Ready
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
yogurt, non-fat
plain |
|
| ¾ | cup |
sour cream, light
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
cucumbers
peeled, seeded, chopped |
|
| 1 | tablespoon |
mint leaves
fresh, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | cups |
mixed vegetables
raw, cut into pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
yogurt, non-fat
plain |
|
| 177 | ml |
sour cream, light
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
cucumbers
peeled, seeded, chopped |
|
| 15 | ml |
mint leaves
fresh, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.9 | l |
mixed vegetables
raw, cut into pieces |
|
Directions
Put all ingredients into a food processor or blender and process until well combined.
Chill.
Serve with raw vegetables such as carrot or celery sticks, radishes, jicama etc.
