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Tangy Yogurt Dip with Veggies

Chili sauce and horseradish pack a punch of flavor in this dip that's great with fresh veggies or cooked shrimp.

Prep Time: 10 min
Total Time: 1 hour 10 min
Makes: 8 servings

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1	cup Yoplait® Fat Free plain yogurt (from 2-lb container)
2	tablespoons chili sauce
1	teaspoon prepared horseradish
	Assorted fresh vegetables (snow pea pods, carrot slices, red bell pepper slices, broccoli and cauliflower florets)

1.	In medium bowl, mix yogurt, chili sauce and horseradish. Cover; refrigerate at least 1 hour to blend flavors.
2.	Serve dip with vegetables.

Time-Saver

Purchase whole baby-cut carrots and broccoli and cauliflower florets, cleaned and ready to eat, in the produce section of the supermarket.

How-To

To prepare the pea pods, snap off the stem end of a pea pod and pull the string across the pea pod to remove it.

Nutrition Information:

1 Serving (about 2 tablespoons dip and 4 vegetable pieces each): Calories 40 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 110mg; Total Carbohydrate 7g (Dietary Fiber 1g, Sugars 4g); Protein 2g Percent Daily Value*: Vitamin A 70%; Vitamin C 35%; Calcium 6%; Iron 0% Exchanges: 0 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

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Tangy Yogurt Dip with Veggies

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