Title: Broccomole Dip
Categories: Diabetic Spread
Yield: 1 Dip
| 2 | c | Chopped fresh broccoli, cooked and chilled |
| 1/4 | c | Light sour cream |
| 1 | tb | To 2 tb. minced onion |
| 1 | tb | Fat-free mayonnaise |
| 2 | tb | To 3 tb. lemon juice |
| 1/4 | ts | To 1/2 ts. chili powder |
| | | Raw vegetables or baked tortilla chips |
SOURCE: Taste of Home Magazine, April/May 1995 issue, page 44. MM format
by Ursula R. Taylor.
Using a food processor blender, combine the first 6 ingredients and blend
until smooth. Refrigerate for several hours. Serve with veggies or
tortilla chips.
Yield: 6 servings.
DIABETIC EXCHANGES (just for the dip) - 1 serving = 3 tbsp. = 1
vegetable, also 27 calories, 33 mf sodium, 5 mg cholesterol, 3 gm
carbohydrate, 2 gm protein and 2 gm fat.