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Tomato-Yogurt Dip

Source of Recipe

Unknown


Recipe Introduction

Use as a dip for fresh crisp vegetables. Mkes about 1-1/2 cups.

1 cup fat-free plain yogurt
1 onion, sliced
1/4 cup prepared horseradish
2 tablespoons ketchup
1-1/2 tablespoons tomato paste
1-1/2 tablespoons chopped chives
1-1/2 tablespoons chopped parsley
1/2 teaspoon salt

Blend all ingredients in an electric blender or food processor to desired consistency. Chill.

Per tablespoon: 11 calories, trace fat, 0 milligrams cholesterol, 2 grams carbohydrates, trace fiber, 1 gram protein, 77 milligrams sodium.