Creamy Vegetable Salsa Dip

Creamy Vegetable Salsa Dip

Cuisine: English

Main Ingredient: Vegetables

Category: Starter

Difficulty: 1/10

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Creamy Vegetable Salsa Dip

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4Sun-dried tomatoes; finely chopped
1/4 cupFresh chives; for
2 teaspoonSugar
1/4 teaspoonBlack Pepper; freshly ground
1 cupGreen capsicum; finely
1 1/2 cupPlain non-fat yogurt
1/2 cupCelery; finely chopped
1/2 cupCauliflower; finely chopped
2 teaspoonPrepared mustard
1 cupSalsa
1/2 cupScallion; chopped


1In 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. <> 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." <> on Jun 29, 1999, converted by MM_Buster v2.0l.
  • Creamy Vegetable Salsa Dip

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