Yield: 28 Servings
|½ cup||Nonfat plain yogurt|
|½ cup||Fat-free mayonnaise|
|½ cup||Chili sauce|
|¼ cup||Sweet pickle relish|
|2 tablespoons||Red wine vinegar|
|⅛ teaspoon||Freshly ground black pepper|
|Fresh lemon juice; to taste|
Combine all ingredients in a bowl and mix thoroughly.
It will keep, tightly covered, in the refrigerator for 1 week.
*REF -- Canyon Ranch Cooking: Techniques & Tips, by Jeanne Jones Notes: Makes 28 Tbs. or 1- ⅔ to ¾ cups.
Sent by Pat Hanneman; Recipe provided by Orlando Ramirez <www.press-enterprise.com/news/895008373.html> on 05/13/1998(Wed) and converted by MC_Buster.
Recipe by: Jeanne Jones (*see ref) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 13, 1998