Veggie Dip

Veggie Dip
Number of Servings
    • 1-1/2 cups fat-free plain Greek yogurt
    • 1 cup light mayonnaise
    • 1 can (8-ounce) sliced water chestnuts, drained
    • 1/2 cup finely chopped carrots
    • 1/2 cup finely chopped broccoli
    • 1 pack (10-ounce) frozen chopped spinach, thawed
    • 1 package low-sodium dry vegetable soup mix
    • 1 teaspoon Worcestershire sauce
Combine all ingredients in a medium bowl and mix well. Cover and refrigerate for several hours to let flavors blend. Place dip in a hollowed out bread bowl and garnish with fresh vegetable and bread cubes. Makes about 4 cups.
Nutrition Information
51 Calories; 2g Fat (41.8% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 167mg Sodium.

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