Egg Dip with Veggies

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
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)
Nutritional Facts
Amount Per Serving
113 Calories
Fat
8g
Sugars
2g
Protein
7g
Fibre
0g
Carbohydrate
3g

Directions

Purée eggs in food processor or blender. Add yogurt, mayonnaise, green onion, dill, basil, Dijon mustard, salt, garlic powder and cayenne pepper; process until smooth. Cover and refrigerate until serving time.

Serve with vegetables (e.g. sweet pepper strips, celery or carrot sticks, cucumber slices, broccoli or cauliflower florets, cherry tomatoes and mushrooms), pita bread wedges or bread sticks.

Dip can be refrigerated for up to 3 days.

Preparation: 15 minutes