herb dip
- Categories
- Dips
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Nonfat sour cream |
| OR drained nonfat yogurt | |
| 1 teaspoon | Dried parsley |
| 1 teaspoon | Dried marjoram |
| 1 teaspoon | Dried chives |
| ½ teaspoon | Garlic powder |
| ½ teaspoon | Dried basil |
| ¼ teaspoon | Dried oregano |
| dash | Salt |
Combine all the ingredients and mix well. Cover and chill for several hours or overnight. Stir before serving. Makes about 2 cups.
This is even better made with fresh herbs.
per ¼ cup serving: 61 Kcal 0.8g fat (0g sat fat) 13% CFF 80mg Na (2.1g PRO/0.8g FAT/10.3g CHO)
Recipe By : R. Winters
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