Herb dip (lf)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Plain, low-fat yogurt; |
| ¼ | teaspoon | Garlic powder; |
| ⅛ | teaspoon | Dill weed; |
| ¼ | teaspoon | Oregano; |
| ¼ | teaspoon | Basil; |
| ½ | teaspoon | Chives; |
| ½ | teaspoon | Dried parsley; |
| ½ | teaspoon | Marjoram; |
| x | Dash of salt; | |
| 32 | xes | *Cals |
| 1 | x | *mg Chol |
| x | *gm fat | |
| 123 | xes | *mg sodium |
Directions
PER ¼ CUP
Combine all ingredients in a medium-sized mixing bowl. Chill for a couple of hours before serving. MAKES 1 cup. Per ¼ cup: 32 cals, 1mg chol, 0 fat, 123mg sodium, 0 dietary fiber, Serve with toasted pita bread triangles, whole-wheat crackers, Homemade Tortilla Chips (see recipe same name), or cut up fresh veggies. Or try it on baked potato in place of sour cream.
Source: The T-Factor Diet Book by Martin Katahn Re-posted by Lois Flack, CYBEREALM BBS - KOOK-NET, (315)786-1120