2004 Creamy Parsley Veggie Dip

By boandozzy

One serving (1/4 cup) equals 58 calories, 2 g fat (2 g saturated fat), 9 mg cholesterol, 379 mg sodium, 8 g carbohydrate, trace fiber, 2 g protein.

Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Creamy Parsley Veggie Dip in Light & Tasty April/May 2003, p31

Ingredients

• 1 cup fat-free mayonnaise
• 1 cup (8 ounces) light sour cream
• 1/3 cup minced fresh parsley
• 2 tablespoons finely chopped onion
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Assorted fresh vegetables

Details

Servings 9
Cooking time 5mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables. Yield: 9 servings.