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Veggie Vegetable Dip

Yield: Serves 8. Each serving: 1/3 cup.



1 cup plain lowfat yogurt
1/4 cup lowfat mayonnaise
1 tsp chopped green onion
1 tsp dried oregano
1 Tbsp dried dill leaves
1 tsp granulated garlic
1/2 tsp hot pepper sauce
1 cup shredded carrots
1 cup shredded zucchini

Place all ingredients in a medium-sized bowl and mix well.

Serve with raw vegetables as dippers. Vegetables should be cut into long, thin strips.