Hi all,
I thought this was such a great dip recipe I just had to share it. Its 0 points, so serve it with carrot or celery sticks to keep it that way or serve on a yummy bread roll.
Dice 1 eggplant and one capsicum
Put in a baking dish and spray with oil spray, then sprinkle with chilli flakes and minced garlic.
Bake for approx 1/2 hour
Blend it up in a food processor and add some chopped parsley and a squeeze of lemon juice
Yum yum
Hi jules I got this dip off the ww site so its all in there words
found this one on a diff site
Dilled Dip
Serve with vegetable tray.
Servings: 12
• 1 cup (8 ounces) light sour cream
• 6 tablespoons low fat mayonnaise
• 4 tablespoons minced fresh dill *
• 2 tablespoon minced fresh parsley
• 2 tablespoon minced green onion
• 2 tablespoons chili sauce
• 2 cloves garlic, finely minced
• 1 teaspoon dry powered mustard
• 1/2 teaspoon Worcestershire sauce
Combine all ingredients in bowl. Season to taste with salt and pepper. Refrigerate until well chilled.
Makes about 2 cups.
* You may substitute 2 teaspoons dried dillweed for the fresh.
Per Serving: 29 Calories; 2g Fat (71.1% calories from fat); 1g Saturated Fat; 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
hope this helps