Veggied-Up Veggie Dip...
Who is going to bring the “healthy dip” to the picnics this summer? Me of course!
Here is a new dip, that's right, it's a dip that's full OF veggies and tastes good ON veggies!
Ingredients:
1 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani)
1/4 cup fat-free mayonnaise (I used more of the yogurt instead)
Half a 1-oz. packet (about 3 tbsp.) dry veggie soup mix
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1/2 cup roasted red peppers packed in water, drained and chopped (I roasted my own and peeled the skin off)
1 tbsp. dried minced onions
1 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani)
1/4 cup fat-free mayonnaise (I used more of the yogurt instead)
Half a 1-oz. packet (about 3 tbsp.) dry veggie soup mix
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1/2 cup roasted red peppers packed in water, drained and chopped (I roasted my own and peeled the skin off)
1 tbsp. dried minced onions
Cayenne pepper, ground black pepper, red pepper flakes, a little lemon juice
Directions:
In a medium bowl, combine yogurt, mayo, and soup mix. Stir well. Add remaining ingredients and mix until uniform. Refrigerate for at least 2 hours, to allow soup mix to rehydrate and flavors to develop. TOO EASY!
Directions:
In a medium bowl, combine yogurt, mayo, and soup mix. Stir well. Add remaining ingredients and mix until uniform. Refrigerate for at least 2 hours, to allow soup mix to rehydrate and flavors to develop. TOO EASY!
I served with zucchini and baby carrots
MAKES 8 SERVINGS
MAKES 8 SERVINGS
PER SERVING (1/8th of recipe, about 1/4 cup): 42 calories, <0.5g fat, 322mg sodium, 6g carbs, 0.5g fiber, 2.5g sugars, 3.5g protein
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