Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

This makes more than you need for the pita recipe, but it keeps for a couple of days in the refrigerator. It's tasty drizzled over sliced tomatoes, or pack it in your lunch later in the week as a dip for carrot sticks.

Recipe by Cooking Light January 2007

Gallery

Recipe Summary

Yield:
about 1 1/2 cups (serving size: 1 tablespoon)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a small bowl. Cover and chill.

    Advertisement

Nutrition Facts

8 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.7g; carbohydrates 1.6g; fiber 0.1g; cholesterol 0mg; iron 0mg; sodium 9mg; calcium 20mg.
Advertisement
Advertisement