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Tangy Sunset Dip |
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Print this Recipe
about 1 cup dip and 64 chips
1 extra-creamy plain yogurt, nonfat
2 tablespoons chili sauce
1 to 2 teaspoons prepared horseradish
Baked Pita Chips (see recipe) or raw vegetables
Mix yogurt, chili sauce and horseradish. Cover and refrigerate at least 1 hour to blend flavors. Serve with Baked Pita Chips.
1 tablespoon dip and 4 chips: Calories 50 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 115mg; Carbohydrate 10g (Dietary Fiber 1g); Protein 2g.
Healthy Hint:
Flavored vinegars can add freshness and zing to cooked vegetables, pasta, soups, salads, dips and cooked meats. Good choices to experiment with include balsamic, seasoned rice, raspberry, tarragon and white wine vinegars.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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