Egg Dip with Veggies

Ingredients

4 hard cooked eggs, peeled
1/3 cup (75 mL) plain yogurt
2 tbsp (30 mL) light mayonnaise
2 tbsp (30 mL) chopped green onion
2 tsp (10 mL) chopped fresh dill or 1/2 tsp (2 mL) dried
2 tsp (10 mL) chopped fresh basil or 1/4 tsp (1 mL) dried
1 tsp (5 mL) dijon mustard
to taste: salt, cayenne pepper, garlic powder
swiss or brick cheese cubes
pita bread wedges or bread sticks
raw vegetables (such as sweet pepper strips, celery or carrot sticks, cucumber slices, broccoli or cauliflower florets, cherry tomatoes and mushrooms)

Directions

In a food processor or blender, puree eggs. Blend in yogurt, mayonnaise, onion, dill, basil and mustard, season with salt, cayenne pepper and garlic powder. Refrigerate, covered, and serve within 3 days with vegetables, cheese and pita bread wedges or bread sticks.

Makes: 4 servings

Preparation: 15 minutes

Nutrients per serving:

Calories: 114
Protein: 7.2 g
Carbohydrate: 3.0 g
Fat: 7.8 g