Yield: 28 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Nonfat plain yogurt |
| ½ cup | Fat-free mayonnaise |
| ½ cup | Chili sauce |
| ¼ cup | Sweet pickle relish |
| ¼ teaspoon | Salt |
| 2 tablespoons | Red wine vinegar |
| ½ teaspoon | Sugar |
| ⅛ teaspoon | Freshly ground black pepper |
| \N \N | 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