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Low Fat Creamy Vegetable Salsa Dip


1 1/2 cups plain nonfat yogurt
1 cup salsa
4 sun-dried tomatoes, finely chopped or 8 sun-dried tomato halves
1/2 cup cauliflower, finely chopped
1/2 cup celery, finely chopped
1/2 cup scallion, chopped
1 cup green bell pepper, finely chopped
2 teaspoons prepared mustard
2 teaspoons sugar, or equivalent sub
1/4 teaspoon freshly ground black pepper
1/4 cup fresh chives, chopped; for garnish

In a medium bowl, combine yogurt and salsa; add dried tomatoes, cauliflower, celery, scallions, carrot, bell pepper, mustard, sugar substitute, and black pepper; stir to blend. Let stand 10 minutes. Garnish with chopped chives before serving.

Makes 4 servings.

Calories.....229.....Fat.....2 g.....Carbs.....46 g.....Fiber.....3.5 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.