| |
| INGREDIENTS |
| 2 tsp. |
minced garlic |
| 1 c. |
low fat mayonnaise |
| 1/3 c. |
low fat buttermilk |
| 2 tbsp. |
fresh parsley, minced |
| 2 tbsp. |
fresh chives, minced |
| 1/4 c. |
scallions, minced well |
| 1 tsp. |
white wine vinegar |
| 8 oz. |
baby carrots, rinsed |
| 6 oz. |
celery sticks |
|
|
|
| RECIPE |
- Mix all ingredients except carrots and celery in bowl. Stir well to incorporate all ingredients; cover with plastic wrap and chill for ½ hour. You can use this immediately, or it can be stored in refrigerator for up to 3 days.
- Wash veggies well and serve with dip.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1/4 cup
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
130 |
|
| Total Fat |
10 g |
|
| Sodium |
280mg |
|
| Total Carbohydrates |
8 g |
|
| Fiber |
1 g |
|
| Protein |
1 g |
|
|
|
