Curry Dip

Serves: 8

Nonfat yogurt and low-fat mayonnaise make this creamy dip a good addition to any veggie plate.

INGREDIENTS
1/4 cup low-fat mayonnaise
3/4 cup plain nonfat yogurt
2 teaspoons tarragon vinegar
1/8 teaspoon thyme
1/2 teaspoon curry powder
2 teaspoons chili sauce

DIRECTIONS
1. Combine all ingredients and chill in refrigerator for at least 3 hours.
2. Serve with crisp raw vegetables.

NUTRITION INFO (per 2-tbsp serving)
Calories: 19.4
Fat: 1.2 g
Carbohydrates: 1.4 g
Protein: 0.7 g