Low Fat Zesty Vegetable Dip Recipes
ZESTY VEGETABLE DIP
There's an abundance of excellent cheeses made in our state, but sharp cheddar is our favorite. My mom used to make this for all of our family gatherings and it was so popular. Now I make it for get-togethers as well...it even gets my kids to eat vegetables!
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Cover and refrigerate for 2 hours. Serve with vegetables.
Nutrition Facts : Calories 144 calories, Fat 14g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 285mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
LOW-FAT ZESTY VEGETABLE DIP
Make and share this Low-Fat Zesty Vegetable Dip recipe from Food.com.
Provided by jonesies
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the mayonnaise, vinegar, worcestershire sauce and horseradish.
- Stir in the onion powder, garlic powder and curry.
- Cover and refriderate for at least one hour.
- Serve with assorted vegetables.
Nutrition Facts : Calories 26.4, Fat 0.9, SaturatedFat 0.2, Cholesterol 3.2, Sodium 249.5, Carbohydrate 4.8, Fiber 0.8, Sugar 2.3, Protein 0.2
LOW-FAT VEGETABLE DIP
The flavors blend together so well in this creamy, fast dip. We especially love it with cauliflower.-Wanda Baugh, Mascoutah, Illinois
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mayonnaise, vinegar, Worcestershire sauce and horseradish. Stir in the onion powder, garlic powder and curry. Cover and refrigerate for at least 1 hour. Serve with vegetables.
Nutrition Facts : Calories 26 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 249mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.
FRIED PICKLED JALAPEñOS WITH ZESTY LIME RANCH
These fried pickled jalapenos are light, tender, and oh-so-crunchy. The sauce is cool and fresh, so the two together are the perfect combo! The perfect party appetizer. Inexpensive, easy, and fast to make. Great with a cold beer!
Provided by NicoleMcmom
Categories Jalapeno Pepper Recipes
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
- Combine sour cream, ranch seasoning, the zest and juice of the lime, and one teaspoon of reserved jalapeño liquid. Stir well and set aside. This could be made up to 3 days ahead.
- Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
- Whisk together flour, taco seasoning, remaining reserved jalapeño juice, and water in a shallow dish until smooth. Toss dried jalapeños in cornstarch until lightly coated and shake off any excess. Coat slices in flour mixture with a fork and allow the excess to drip off.
- Add several coated slices to the hot oil and fry until golden and crisp, 1 1/2 minutes. Transfer to a paper towel to drain and repeat with remaining jalapeños, in batches. Serve immediately with ranch dip.
Nutrition Facts : Calories 666.7 calories, Carbohydrate 15.3 g, Cholesterol 5.1 mg, Fat 68 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 11.8 g, Sodium 505.1 mg
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