Tangy Yogurt Dip with Veggies

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

Minutes

Total Time

1:10

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.