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Recipe Summary

prep:
12 mins
total:
12 mins
Yield:
6 servings (serving size: about 3 1/2 tablespoons dip and 8 vegetable pieces)
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Ingredients

Ingredient Checklist

Directions

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

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Chef's Notes

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

88 calories; fat 4.4g; saturated fat 1.7g; protein 3.1g; carbohydrates 9.1g; fiber 1.4g; cholesterol 8mg; iron 0.8mg; sodium 146mg; calcium 63mg.
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