This dip, served with pita bread or chips, makes a nice appetizer for your guests to nibble on as they prepare the evenings meal. The dip can be made up to three days ahead and stored in the refrigerator. Bring to room temperature before serving.

Marge Perry
Recipe by Cooking Light May 2000

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Recipe Summary

Yield:
1 3/4 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all of the ingredients in a food processor, and process until the mixture is smooth.

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Nutrition Facts

108 calories; calories from fat 30%; fat 3.6g; saturated fat 0.4g; mono fat 1.2g; poly fat 1.6g; protein 5g; carbohydrates 15g; fiber 2.2g; cholesterol 0mg; iron 2mg; sodium 144mg; calcium 48mg.
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