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Christmas Veggie Dip
Made by: Amanda B. Novy, Registered Dietitian, Springfield Clinic
-1 cup light sour cream
-1/2 cup reduced fat mayonnaise made with olive oil
-1/2 cup non-fat plain yogurt
-1 Tbsp minced onion
-1 Tbsp parsley flakes
-1 tsp dillweed
-1 tsp Lawry’s season salt
Mix ingredients and serve.
Serving Size: 2 Tbsp.
Servings per Recipe: about 16.
Calories per serving: 23.
Fat: 2 grams.
Carbohydrates: 1 gram.
Protein: 1 gram.
This recipe originally aired December 24, 2012.