| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers, Picnics | 2 | 2/3 cups | |
INGREDIENTS
| 1 | c | Reduced fat mayonnaise or salad dressing |
| 1 | c | Plain low-fat yogurt |
| 2/3 | c | Pesto |
| Raw vegetables, if desired |
INSTRUCTIONS
Mix mayonnaise, yogurt and pesto. Cover and refrigerate at least 1 hour but no longer than 48 hours. Serve with vegetables. Yield: 2 2/3 cups dip. Typed in MMFormat by cjhartlin@msn.com Source: Betty Crocker Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 2, 1999
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