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Oriental Dip
* Exported from MasterCook II *
Oriental Dip
Recipe By : Wyler's Bouillon (modified by R. Winters )
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Low Fat
Amount Measure Ingredient -- Preparation Method
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1 cup nonfat mayonnaise
1 cup nonfat sour cream
8 ounces can water chestnuts,
drained and finely chopped
2 tablespoons chopped pimentos
1 tablespoon chopped green onions -- or to taste
1 teaspoon beef bouillon granules
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
dash cayenne pepper
Combine everything and mix well. Cover and chill. Stir before serving.
Any 2-cup combination of sour cream, mayonnaise, or drained yogurt may
be used.
Makes about 2 1/2 cups.
per 1/4 cup serving:
54 Kcal 1.0g fat (0g sat fat) 16% CFF 355mg Na
(1.2g PRO/1.0g FAT/10.5g CHO)
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NOTES : SODIUM
1. Skip the mayo and use 2 cups nonfat sour cream. The mayo is
contributing 56% of the total Na. Or even better, use 2 cups drained yogurt
(drained from 4 cups nonfat plain yogurt).
2. Omit or use low-sodium bouillon granules. The regular granules are
contributing 33% of the Na.
3. Without the bouillon granules and mayo (and using 2 cups of nonfat sour
cream), 1/4 cup dip would have only 69mg Na.
4. Without the bouillon and using 2 cups of drained yogurt, 1/4 cup dip
would have 51mg Na.
Nutr. Assoc. : 0 0 1586 0 1124 0 116 0 0 0
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