Source: Child

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Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium pot, boil potatoes 10 to 12 minutes until tender. In another pot, boil squash and zucchini 2 to 3 minutes, then immediately rinse with cold water.

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Meanwhile, make dip:
  • In a small bowl, mix mayonnaise, sour cream, salsa, chili sauce, and Tabasco. Arrange cooked vegetables, tomatoes, and snap peas on a serving platter surrounding dip.

Nutrition Facts

56 calories; fat 1g; cholesterol 4mg; saturated fat 1g; carbohydrates 9g; insoluble fiber 2g; protein 2g; sodium 154mg.
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