Creamy Vegetable-Salsa Dip

Chopped raw cauliflower gives this creamy, rich-tasting dip a surprise crunch. Serve it
with baked tortilla wedges or vegetable crudites. The recipe can easily be halved for a
nutritious nosh for two.

Makes 4 servings

1 1/2 cups plain nonfat yogurt
1 cup salsa
8 sun-dried tomato halves (not packed in oil), finely chopped
1/2 cup finely chopped cauliflower
1/2 cup finely chopped celery
1/2 cup chopped scallions ;
1/2 cup finely chopped carrot
1/2 cup finely chopped green bell pepper
2 teaspoons prepared yellow mustard
Sugar substitute to equal 2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives, to garnish

In medium bowl, combine yogurt and salsa; add dried tomatoes, cauliflower, celery,
scallions, carrot, bell pepper, mustard, sugar substitute and black pepper; stir to blend.
Let stand 10 minutes. Garnish with chopped chives before serving.

SERVING (ABOUT 1 CUP) PROVIDES: 1/2 Milk, 3 1/4 Vegetables; 1 gram Fat, 3 grams
Fiber.

PER SERVING: 113 Calories, 1 g Total Fat, 0 g Saturated Fat, 2 mg Cholesterol, 769 mg
Sodium, 20 g Total Carbohydrate, 3 g Dietary Fiber, 7 g Protein, 206 mg Calcium

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