Vegetables with Spicy Dip

Vegetables with Spicy Dip
Servings: 12 Prep 15 mins to 20 mins

Ingredients

  • 1 cup new potatoes, halved
  • 1 cup green and yellow baby squash, sliced
  • 1 cup baby zucchini, sliced
  • 1/2 cup lowfat mayonnaise
  • 1/2 cup lowfat sour cream
  • 1/4 cup salsa
  • 2 tablespoons chili sauce
  • Tabasco sauce (optional)
  • 1/2 cup each red and yellow grape tomatoes
  • 1 cup sugar snap peas

Make It

1. 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.

Meanwhile, make dip:

2. 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

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 56, Fat, total (g): 1, chol. (mg): 4, sat. fat (g): 1, carb. (g): 9, fiber (g): 2, pro. (g): 2, sodium (mg): 154, Percent Daily Values are based on a 2,000 calorie diet.