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Results 11 - 20 of 28 for fat dill dip
Place cottage cheese in food ... chill until ready to serve. Makes 1 1/2 cups. Serving size 1 tablespoon - 12 calories; .3 grams fat; 42 mg sodium.
Thaw and drain spinach. Mix yogurt, dill weed, garlic powder and tarragon. ... water, chestnuts and spinach. Mix well and refrigerate. Makes 2 cups.
13. YOGURT DILL DIP
Combine all ingredients in a ... at least 2 hours before serving. Serve with fresh vegetables. Yield: 8 servings. Cal-18, CHO-2, Pro-2, Fat-0.
14. DILL DIP
Mix all together and mix ... 8 hours or overnight in refrigerator. Makes 2 cups of dip. Dip is good with raw veggies, chips or rye bread bowl.
Mix all ingredients, let refrigerate several hours or overnight. Great with fresh vegetable plate.
16. DILL DIP
Only 12 calories per tablespoon. Add all ingredients salt and pepper to taste (plus chopped fresh parsley. Refrigerate overnight. USE fresh ...
17. LEMON DILL DIP
Combine all together. Cover and chill until ready to serve. Stir in 1-2 tablespoons milk to make dipping consistency.
18. DILL DIP
Blend all ingredients in blender until smooth. Serve with fresh, raw vegetables. This dip is appropriate for a low fat, low cholesterol diet.
19. HERBED DIP
Blend all ingredients. Chill. Serve on crackers or use for dip for vegetables. Thin more with low-fat yogurt and make salad dressing.
Combine all ingredients in blender; blend until smooth. Thin with a little milk if needed. Serve as dip with fresh vegetables.
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