Creating a proper veggie dip is a lot more of a delicate dance than we may like to think about. Yes, it needs to be flavorful, but it also needs to be light enough to where the actual flavor of the veggies can still be enjoyed. Think of it this way: a good veggie dip will not just use veggies as a conduit to shovel said dip in your mouth.
That’s exactly why this veggie dip works. It certainly has a distinct taste all its own, and its simplicity does drive its deliciousness. At the same time, though, this dip does not run interference with the lovely taste of whatever veggie you decide must take the plunge. When you pair this integrity with the fact that it’s also low in calories and fat, you have a dip that won’t last too long at your next gathering. You’ll also have a dip whose presence will be requested at your next get-together.
Calories: 32 Fat: 2 g, Cholesterol: 7 mg, Sodium: 175 mg, Carbohydrate: 3 g, Sugar: 0 g, Fiber: 0 g, Protein: 1 g
- 1 cup reduced-fat sour cream
- 1 tablespoon chopped onion
- 1 cup fat-free mayonnaise
- 1 tablespoon dill weed
- 1 tablespoon minced fresh parsley
- ¾ teaspoon seasoned salt
- Assorted vegetables
- Combine the sour cream, the chopped onion, the mayo, the dill weed, the parsley, and the salt in a bowl. Cover and refrigerate for 1 hour, or until it’s chilled. Serve with the veggies.
You can add a touch of garlic powder to the dip if you want to give it a slight kick.
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