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Zippy Dill Vegetable Dip

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  • Prep 20 min
  • Total 20 min
  • Servings 8
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Dress up dill dip mix and sour cream with fresh chives and lemon juice. It goes from start to finish in 20 minutes!
By Betty Crocker Kitchens
Updated Dec 11, 2009

Ingredients

  • 1/2 package (0.7-oz size) dill dip mix (about 4 teaspoons)
  • 1 container (8 oz) sour cream
  • 2 tablespoons finely sliced chives
  • 1 tablespoon lemon juice
  • 1 cup ready-to-eat baby-cut carrots
  • 2 cups broccoli florets
  • 1/2 pint (1 cup) cherry or grape tomatoes
  • 1 medium cucumber, cut into 1/4-inch slices (2 cups)

Steps

  • 1
    In medium bowl, mix dip mix (dry), sour cream, chives and lemon juice.
  • 2
    On serving platter, arrange carrots, broccoli, tomatoes and cucumber slices. Serve with dip.

Tips from the Betty Crocker Kitchens

  • tip 1
    To slice chives easily and quickly, snip with kitchen scissors.
  • tip 2
    Add fresh pea pods, orange and yellow bell pepper strips or jicama sticks to the vegetable assortment to create variety and crunch.

Nutrition

80 Calories, 5g Total Fat, 2g Protein, 6g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
45
Total Fat
5g
7%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
220mg
9%
Potassium
250mg
7%
Total Carbohydrate
6g
2%
Dietary Fiber
2g
7%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
0%
0%
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; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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