A creamy herb dip lightened up by substituting Greek yogurt for cream cheese and buttermilk.
7 ounces low-fat Greek yogurt
1/2 cup finely chopped fresh Italian flat leaf parsley leaves
2 garlic cloves, minced
1 tablespoon finely chopped fresh basil leaves
1 tablespoon finely chopped fresh oregano
2 teaspoons finely chopped thyme leaves
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
6 celery stalks, cut up
Place all the ingredients, except the celery, in a small bowl and combine well. Cover and refrigerate for at least 1 hour and up to 2 days. Scoop up the dip with the celery.
Recipe makes two servings, about 1/2 cup per serving plus 3 celery stalks.
Calories: 93; Calories from Fat: 23; Fat: 2.5g; Saturated Fat: 1.6g; Cholesterol: 5mg; Sodium: 374mg; Carbohydrates: 9.7g; Dietary Fiber: 2.8g; Protein: 9.8g
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