Tangy Yogurt Dip with Veggies

Chili sauce and horseradish pack a punch of flavor in this dip that's great with fresh veggies or cooked shrimp.

Yield

8 servings

Ingredients

1 cup Yoplait® Fat Free plain yogurt (from 2 pound container)
2 tablespoons chili sauce
1 teaspoon prepared horseradish
assorted fresh vegetables (snow pea pods, carrot slices, red bell pepper slices, broccoli and cauliflower
florets)

Directions

In medium bowl, mix yogurt, chili sauce and horseradish. Cover; refrigerate at least 1 hour to blend flavors. Serve dip with vegetables.

Additional Information

For a time-saver, purchase whole baby-cut carrots and broccoli and cauliflower florets, cleaned and ready to eat, in the produce section of the supermarket.

To prepare the pea pods, snap off the stem end of a pea pod and pull the string across the pea pod to remove it.

Nutritional Information

1 Serving (about 2 tablespoons dip and 4 vegetable pieces each): Calories 40 (Calories from Fat 0); Total Fat 0 g (Saturated Fat 0 g, Trans Fat 0 g); Cholesterol 0 mg; Sodium 110 mg; Total Carbohydrate 7 g (Dietary Fiber 1 g, Sugars 4 g); Protein 2 g

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