Vegetable Garden Dip

Vegetable Garden Dip

This creamy dip has the lively crunch and flavor of minced fresh veggies blended right in.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

16

servings

Dip
1
cup sour cream
1/2
cup mayonnaise or salad dressing
1/2
cup chopped red or yellow bell pepper
4
medium green onions, chopped (1/4 cup)
1/4
cup chopped radishes
1
tablespoon sugar
Dash pepper
Dippers
Assorted raw vegetables, if desired
Whole wheat crackers, if desired
  1. In medium bowl, mix dip ingredients; cover and refrigerate at least 1 hour to blend flavors.
  2. Serve with dippers. Cover and refrigerate any remaining dip.
Makes 16 servings (2 tablespoons dip each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Trim the fat in this dip by using reduced- or low-fat sour cream and mayonnaise.
Baby carrots, sliced cucumbers, cauliflower florets and sliced bell peppers all make great dippers.

Nutrition Information:

1 Serving (1 Serving (2 Tablespoons Dip))
  • Calories 80
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 45mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.