Herb dip

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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