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24 (2-Tbsp.) servings
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Dip can be made a day in advance. Most vegetables can be cut up a day in advance as well. Cover and refrigerate until ready to serve.
Cut peeled, whole carrots in half lengthwise. Cut each piece in half lengthwise again. Then cut in half crosswise.
Enjoy this flavorful low-fat dip anytime.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
We made this for Thanksgiving appetizer (along with another dip that wasn't so good) and this one was a big hit! Everyone LOVED it! Will make this again for sure.
My daughter really loved it with all our summer cucumbers.
making it again today--its always a hit