Ingredients2 h 5 m servings 51 cals
- In a medium-size mixing or serving bowl, combine yogurt, sour cream, parsley, cilantro, green onion, and celery salt. Mix well, cover, and refrigerate for at least 1 hour before serving.
Per Serving: 51 calories; 3.5 g fat; 2.9 g carbohydrates; 2.1 g protein; 8 mg cholesterol; 215 mg sodium. Full nutrition
ReviewsRead all reviews 12
This is a good dip for veggie's, just a little bland for me. I tasted then adjusted more to our taste before serving, added more onion, a little garlic salt, and garlic powder, returned to frig...
I liked this as a dip for veggies. One change I would make is adding more spices such as pepper. It was a bit to yogurty for me.
This dip is great! I increased the vegetable ingredients from one tsp to 2 or 3.
A very good vegetable dip, once I had made some adjustments: I added a 1/4 cup nonfat mayo, fresh mint, salt and pepper, and 1 minced garlic clove. I omitted the celery salt. I also blended th...
I am eating clean in 2010 and I made this sauce to go along with the Spicy Turkey Burgers from this site. I omitted the sour cream because I didn't have any on hand and I still loved it.
Very tasty and no one knew it was made "low fat". This is the dip we use for vegetables now.
Loved it! Used it on my Turkey Burger (as suggested by another user) and ate the leftovers with Wheat Thins......excellent recipe.
This very basic dip can be adapted as needed. I spiced mine up a little with some more fresh herbs and cayenne pepper. Really liked the celery salt!