Cooking - Low Fat Recipe by - HTML preview

Vegetable Dip

1/2 cup reduced−calorie or light mayonnaise
1 1/2 cups plain non−fat or low−fat yogurt
4 scallions, chopped
1/4 cup fresh lime juice
2 cloves garlic, minced
One 10−ounce package frozen chopped spinach, thawed, drained, and squeezed dry
Raw vegetables for serving

In a bowl, combine all of the ingredients except the raw vegetables.

 

Cover and refrigerate for 30 minutes to allow the

 

flavors to blend. Serve with cut raw vegetables.

 

Vegetable Dip 54