Vegetable Dill Dip
Recipe type: Appetizer
Cuisine: American
Serves: 2 cups
- 1½ cups greek yogurt, plain
- ½ cup mayonnaise
- 1 tbsp. onion powder
- 1 tsp. garlic powder
- 2 tbsp. fresh dill weed
- 1 tsp. dried parsley flakes
- 1 Dash Worcestershire sauce
- Add all ingredients in a bowl, mix until well combined. Refrigerate for 1 hour before serving.
You can make the dip a day a head of time. Just add the yogurt in about a hour before serving.
Serving size: 2 tbsp. Calories: 65 Fat: 5 Carbohydrates: 1.4 Sodium: 48 Protein: 4 Cholesterol: 1.5
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2014/11/25/vegetable-dill-dip-giveaway-createwithcrisp/
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