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Egg Dip with Veggies
Serves: 4
Cooking Time: 15 MINS
Total Calories: 113 CALS
Nutrients per serving:
- 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
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)