Irene Pastore Fitness

INGREDIENTS

Cooking Tools: Food Processor

• 1 cup plain non-fat yogurt*
• 1 cup reduced fat mayonnaise
• 1 tablespoon parsley flakes
• 1 tablespoon onion flakes
• 1 teaspoon dill weed
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon Bragg’s Liquid Aminos or soy sauce
• 2 – 4 drops hot sauce (Tabasco, Cayenne, or Jalapeno)
• *NOTE: Use Greek Yogurt for a thicker dip

INSTRUCTIONS

• Combine yogurt and mayonnaise in a food processor. Blend well.
• Add remainder of ingredients until mixture is smooth.
• Serve with raw vegetables: Bell Peppers, Carrots, Celery, Cuccumbers.
• Store leftover dip in refrigerator.

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