Creamy Vegetable Salsa Dip
Main Ingredient: Vegetables
|4||Sun-dried tomatoes; finely chopped|
|1/4 cup||Fresh chives; for|
|1/4 teaspoon||Black Pepper; freshly ground|
|1 cup||Green capsicum; finely|
|1 1/2 cup||Plain non-fat yogurt|
|1/2 cup||Celery; finely chopped|
|1/2 cup||Cauliflower; finely chopped|
|2 teaspoon||Prepared mustard|
|1/2 cup||Scallion; chopped|
|1||In a medium bowl, combine yogurt and salsa; add dried tomatoes, cauliflower, celery, scallions, carrot, bell pepper, mustard, sugar substitute, and black pepper; stir to blend. Let stand 10 minutes. garnish with chopped chives before serving. From Ellen C. <firstname.lastname@example.org> Per serving: 229 Calories; 2g Fat (7% calories from fat); 14g Protein; 46g Carbohydrate; 2mg Cholesterol; 1415mg Sodium Food Exchanges: 2 Starch/Bread; 1 1/2 Vegetable; 1/2 Non-Fat Milk Recipe by: Cut the Fat, Weight Watchers Posted to EAT-LF Digest by "Ellen C." <email@example.com> on Jun 29, 1999, converted by MM_Buster v2.0l.|
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