Ranch Dip

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 3/4 cup plain low-fat yogurt
  • 1/4 cup lite mayonnaise
  • 1 tsp dried parsley flakes
  • 1 tsp dried minced onion
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dill weed
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 1/4 celery powder

Place ingredients in mixing bowl. Stir until blended and smooth. Pour into container and refrigerate 1 hour to blend flavors. Can be stored for several weeks. Use on salad greens or as dip for raw vegetables-broccoli, carrots, squash, celery, tomato, or seasonal vegetables.

Yield: 32 servings (2 cups). Calories: 8 per serving equals 1 tablespoon. Exchanges: Free. Cholesterol: 1 Mg: PRO: less than 1 Gm; SF: Less than 1 GM; CHO: 1 GM; Sodium: 9 Mg; Fat: less than 1 GM.

Horace Nolan and Norris Carroll

Given by H. P. and Betty Roberts

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