Veggie Dip Prep: 10 min, plus refrigeration time. 3 ounces reduced fat mayonnaise, or salad dressing 2 Tbs. lowfat yogurt 1 Tbs. nonfat dry milk 3/4 tsp. parsley flakes 1/8 tsp. garlic powder 1/8 tsp. onion powder 1/4 tsp. salt 1/8 tsp. black pepper Combine all ingredients in a mixing bowl or food processor. Refrigerate for at least 4 hours to let flavors blend. Serve with cut raw broccoli or cauliflower or with salad greens.
Per serving: calories 80, fat 7.2g, 82% calories from fat, cholesterol 1mg, protein 0.8g, carbohydrates 2.7g, fiber 0.1g, sugar 1.2g, sodium 313mg, diet points 2.7.
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