Vegetable Dip

by Kathleen Morrison

Prep time: 0:10 Overall time: 0:10

Servings: 1 batch

INGREDIENTS

1 cup low-fat yogurt
1/2 cup tomatoes, peeled, seeded and chopped
2 tbsp. chopped scallions
2 tbsp. chopped parsley
2 tbsp. chopped celery
Salt and pepper, to taste
Tabasco, to taste

INSTRUCTIONS

Combine all ingredients in a bowl. Serve with tortilla chips, sesame crackers or vegetables.

CHEF COMMENTS

Nutrition information per 2 ounce serving: 21 calories; 0 grams fat; 0 grams saturated fat; 70 mg. sodium.

Tagged: dipsspreads, vegetabledip add tags

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