Tangy Blue Cheese Dip
Serve with buffalo chicken strips or lots of fresh carrot and celery sticks. Besides a dip, this recipe makes a great salad dressing that is significantly lower in fat than commercial brands.
♥ Replace mayonnaise with low fat yogurt and buttermilk.
Makes about 1 cup (6 servings)
3/4 cup plain yogurt, low fat
3/4 tsp. Dijon mustard
1 tbsp. cider vinegar
2 oz. tangy blue cheese, crumbled (about 1/4 cup)
1 to 2 tbsp. buttermilk, low fat
1/2 tsp. sugar
1/4 tsp. salt
Pinch of black pepper
1/2 tbsp. fresh flat-leaf parsley, chopped
Place everything except for the parsley in a blender and purée until smooth, about 1 minute. Transfer to a small bowl, stir in the parsley, and chill until ready to serve.
|Compare and Save|
|Instead of this…||Calories||Fat (g)|
|Traditional recipe, 1 serving||206||21|
|Try this…||Calories||Fat (g)|
|Modified recipe, 1 serving||57||3|
|Total savings: 149 calories and 18 grams of fat per serving|