| 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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