Herbed yogurt dip / sauce for baked potato (ada)

Yield: 24 servings

Measure Ingredient
1 cup Part-skim ricotta cheese
½ cup Nonfat plain yogurt
2 tablespoons Low-fat mayonnaise
1 tablespoon Lime juice
1 teaspoon Chopped fresh basil
\N \N Or dill or cilantro

Smooth and creamy for a baked potato or any vegetable! 1. Puree all ingredients in a blender until smooth.

Makes 1½ cups. per tablespoon: 21cals, 1.2g fat (53% cff) Robyn Webb (book Unknown)

Recipe by: Robyn Webb (1997)

Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Jan 21, 1999, converted by MM_Buster v2.0l.

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