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Recipes

Herb Curry Dip

Categories:
appetizers, low fat, dips/spreads

1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 teaspoon crushed fine herbs
1/8 teaspoon curry powder
1 tablespoon chopped fresh parsley
1 tablespoon grated onion
1 1/2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
2 teaspoons capers; (optional)

Combine all ingredients. Mix well. Refrigerate. Great to dip grapes, pineapple or celery into. This recipe yields six 1/4-cup servings. Nutritional Analysis Per Serving: Calories 47; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) 360; Protein (grams) 1; Carbohydrate (grams) 10; Fiber (grams) trace.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "12-11-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 47 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 11g Carbohydrate; 2mg Cholesterol; 534mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 fat exchange. Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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