Herbed yogurt dip / sauce for baked potato (ada)
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Part-skim ricotta cheese |
| ½ | cup | Nonfat plain yogurt |
| 2 | tablespoons | Low-fat mayonnaise |
| 1 | tablespoon | Lime juice |
| 1 | teaspoon | Chopped fresh basil |
| Or dill or cilantro | ||
Directions
Smooth and creamy for a baked potato or any vegetable! 1. Puree all ingredients in a blender until smooth.
Makes 1½ cups. per tablespoon: 21cals, 1.2g fat (53% cff) Robyn Webb (book Unknown)
Recipe by: Robyn Webb (1997)
Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Jan 21, 1999, converted by MM_Buster v2.0l.
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