This sauce can be used as a spicy dip for raw vegetables.

Janet Mendel
Recipe by Cooking Light March 1998

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Recipe Summary

Yield:
1 1/4 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a small bowl, and stir with a whisk until well-blended.

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Nutrition Facts

7 calories; calories from fat 26%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.2g; carbohydrates 1.4g; fiber 0g; cholesterol 0mg; iron 0.1mg; sodium 41mg; calcium 5mg.
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