2004 Ranch Yogurt Dip

By boandozzy

One serving (1/4 cup) equals 79 calories, 5 g fat (2 g saturated fat), 11 mg cholesterol, 257 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.

Diabetic Exchanges: 1 fat, 1/2 fat-free milk.

Originally published as Ranch Yogurt Dip in Light & Tasty June/July 2003

Ingredients

• 1 cup (8 ounces) fat-free plain yogurt
• 2/3 cup fat-free sour cream
• 1/3 cup reduced-fat mayonnaise
• 1 tablespoon dried parsley flakes
• 1 tablespoon minced chives
• 1 tablespoon cider vinegar
• 1 teaspoon sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground mustard
• 1/4 teaspoon white pepper
• Assorted fresh vegetables

Details

Servings 8
Cooking time 10mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, whisk together the first 13 ingredients. Cover and refrigerate for at least 3 hours. Serve with fresh vegetables. Refrigerate leftovers. Yield: 8 servings.