MOM'S FAMOUS RAW VEGETABLE DIP
This is the veggie dip my mom always used to make for me, and now I've taken it over. It's always a big hit at parties. Serve with your favorite raw vegetables.
Provided by Araylia
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 1.2 g, Cholesterol 11.5 mg, Fat 13.9 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 200.6 mg, Sugar 0.2 g
VEGETABLE DIP
Serve this tasty dip with fresh vegetables of your choice.
Provided by Cindy Trahin
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 4h5m
Yield 12
Number Of Ingredients 6
Steps:
- Mix together mayonnaise, sour cream, Beau Monde seasoning, dill, parsley, and minced onion. Blend well. Refrigerate for 4 hours before serving.
Nutrition Facts : Calories 116.4 calories, Carbohydrate 1.2 g, Cholesterol 10.3 mg, Fat 12.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.1 g, Sodium 158.2 mg, Sugar 0.2 g
HG'S OATSTANDING VEGGIE PATTIES! - WW POINTS = 1
From Hungry Girl: These patties are sooooo good you can pop 'em straight -- or feel free to enjoy on some healthy bread, lettuce or cabbage "bun", or rolled in a high-fiber tortilla! (1 patty: 70 calories, 0.5g fat, 585mg sodium, 16g carbs, 5g fiber, 3g sugars, 4g protein = 1 Point) NOTE: Some of the cook time listed is for refrigeration time.
Provided by senseicheryl
Categories Lunch/Snacks
Time 1h15m
Yield 5 burgers, 5 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, grind Fiber One to a breadcrumb-like consistency and set aside.
- Next, add 1/3 cup boiling water to oats and set those aside as well.
- In a large pot sprayed with nonstick cooking spray, cook vegetables for five minutes on medium heat, stirring occasionally. Remove pot from heat and transfer veggies to a large bowl; allow to cool for several minutes (blot excess moisture with a paper towel).
- Stir in oatmeal, ground Fiber One, soy sauce, salt and Egg Beaters. Add pepper per your taste. Make sure mixture is well blended.
- One by one, form mixture into 5 balls and flatten into patties. Allow patties to cool and set in the fridge for at least 1 hour.
- Cook patties on a skillet sprayed with nonstick cooking spray over medium heat for about 3 - 4 minutes per side (flip 'em gently so they keep their shape). Load 'em up with your favorite burger condiments like pickles, ketchup, light cheese and zesty mustard!
Nutrition Facts : Calories 66.8, Fat 0.8, SaturatedFat 0.1, Sodium 554.4, Carbohydrate 14.9, Fiber 4.2, Sugar 3.7, Protein 3.1
1 POINT PLUS - HG'S VEGGIED UP VEGGIE DIP
From Hungry Girl's email Per serving (1/8th of recipe, about 1/4 cup): 42 cal,
Provided by mariposa13
Categories Potluck
Time 2h2m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, combine yogurt, mayo, and soup mix. Stir well.
- Add remaining ingredients and mix until uniform.
- Refrigerate for at least 2 hours, to allow soup mix to rehydrate and flavors to develop. (It's even better chilled overnight.)
- MAKES 8 SERVINGS.
Nutrition Facts : Calories 7.8, Fat 0.2, Cholesterol 0.8, Sodium 60.6, Carbohydrate 1.5, Fiber 0.2, Sugar 0.8, Protein 0.1
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