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