Title: Herb Dip
Categories: Dip
Yield: 8 Servings

2	c	Nonfat sour cream
		OR drained nonfat yogurt
1	ts	Dried parsley
1	ts	Dried marjoram
1	ts	Dried chives
1/2	ts	Garlic powder
1/2	ts	Dried basil
1/4	ts	Dried oregano
	ds	Salt

Combine all the ingredients and mix well. Cover and chill for several hours or overnight. Stir before serving. Makes about 2 cups.

This is even better made with fresh herbs.

per 1/4 cup serving: 61 Kcal 0.8g fat (0g sat fat) 13% CFF 80mg Na (2.1g PRO/0.8g FAT/10.3g CHO)

Recipe By : R. Winters

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