Dip for Fresh Vegetables

Dip for Fresh Vegetables Servings: Pint (16 1 oz servings)

Ingredient Weight or Measure

Low fat plain yogurt 4 3/8 oz or ½ cup Low fat mayonnaise 10 oz or 1 ¼ cup Instant nonfat dry milk, reconstituted ¼ cup Dried parsley 1 Tbsp Granulated garlic 3/8 tsp Onion powder 3/8 tsp Salt ¾ tsp Ground black or white pepper ¼ tsp

Instructions:

1. Combine all ingredients in large bowl or blender, depending on what equipment you have. Blend well.

CCP: Refrigerate within 1 hour. Hold at 40° F or colder.

2. Cover. Refrigerate until ready to serve. For best results, refrigerate overnight to develop flavor.

3. Portion with 1 oz ladle (2 Tbsp).

Serving size: (does not qualify for anything under CACFP guidelines)

2 tablespoons (1 oz ladle).