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Veggie Dip

Serves: 5
Total Calories: 209
Yield: 1 1/2 cups

Ingredients

1 tablespoon minced onion
1 tablespoon minced fresh basil
2 tablespoons diced red bell peppers
1/2 cup mayonnaise
1/2 cup sour cream

Directions:

1. Mince the onion.
2. Mince the basil.
3. Dice the bell pepper.
4. Place all of the ingredients in a bowl and mix well. Place the bowl on a platter and surround with your choice of raw vegetables.

Serve with any or all of the following veggies:
Bell pepper strips or squares
Broccoli flowerets
Carrot slices or sticks
Cauliflower flowerets
Celery sticks
Cherry or grape tomatoes
Mushroom slices
Pea pods
Yellow squash slices
Zucchini slices

Important tip
Certain raw vegetables, like broccoli and cauliflower, can be a little difficult to digest. Steaming or blanching them for a minute or two can help alleviate this problem. (Be sure to cool before serving.)

Nutritional Facts:

Serves: 5
Total Calories: 209
Calories from Fat: 196

This Veggie Dip recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.


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