Confetti Dip
Makes 8 servings
Ingredients
1
cup fat-free or reduced-fat sour cream
4
teaspoons dry ranch-style salad dressing mix
1/4
cup finely chopped carrot
1/4
cup finely chopped cucumber
1/4
cup finely chopped red bell pepper
1/4
cup finely chopped zucchini
1.
Combine sour cream and dressing mix in medium bowl; mix well. Stir in chopped vegetables; cover. Refrigerate 2 to 3 hours for flavors to blend.
2.
Transfer dip to medium serving bowl. Serve with assorted fresh vegetable dippers.
©
Publications International, Ltd.
Nutrients per Serving
(1/8 of dip (without dippers))
Calories
31
Calories from Fat
26 %
Total Fat
1 g
Saturated Fat
<1 g
Cholesterol
1 mg
Carbohydrate
4 g
Fiber
<1 g
Protein
2 g
Sodium
37 mg
Dietary exchanges
1 Vegetable
Printed from fbnr.com
Confetti Dip
