natural sandwich spread
- Categories
- Vegetables
- Spread/dips
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Mayonnaise |
| ½ cup | Plain yogurt |
| ¼ cup | Chopped dill pickle |
| ¼ cup | Finely chopped celery |
| 1 tablespoon | Finely chopped sweet red |
| Pepper | |
| 1 tablespoon | Chopped parsley |
| ½ teaspoon | Mixed Italian herbs |
| ¼ cup | Chopped scallions |
| 1 tablespoon | Soy sauce |
| 1 teaspoon | Tumeric |
| 2 teaspoons | Lemon juice |
1) In a medium sized bowl, combine the mayonnaise, yogurt, dill pickle, celery, red pepper, parsley, herbs, scallions and soy sauce.
Mix well. 2) Mix the tumeric with the lemon juice and add to the mayonnaise mixture. Cover and chill. Yields about 2½ cups From the New York Times New Natural Foods Cookbook
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