Prep Time
12 Mins
Yield
6 servings (serving size: about 3 1/2 tablespoons dip and 8 vegetable pieces)

How to Make It

Combine first 7 ingredients in a small bowl; stir until well blended. Serve with cucumber, red bell pepper, and squash.

Chef's Notes

For a variation, serve this spicy dip over a baked potato stuffed with plenty of steamed vegetables.

Oxmoor House Healthy Eating Collection

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