Dutch Garden Dip
15 May 2010
|Plain non fat yogurt||1⁄3 Cup (5.33 tbs)|
|Nonfat mayonnaise||1 Tablespoon|
|Finely chopped sweet red peppers||1 Tablespoon|
|Finely chopped pepper||1 Tablespoon (Yellow Colored)|
|Finely chopped celery||1 Tablespoon|
|Finely chopped shallots||2 Teaspoon|
|Minced fresh tarragon/1/2 teaspoon dried tarragon||2 Teaspoon|
In a small bowl, stir together the yogurt, mayonnaise, red and yellow peppers, celery, shallots and tarragon.
Transfer the dip to a serving bowl.
If desired, cover and chill in the refrigerator until serving time.
Dutch Garden Dip Recipe