Servings: 8 to 10
The heat of a jalapeño spices up this refreshing vegetable dip. A tangy alternative with less heat would be to substitute a teaspoon of lime juice for the jalapeño. Dig in with any of your favorite vegetables, like carrots, asparagus, red pepper slices, cherry tomatoes, broccoli, celery, or fennel.
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I did not care for the flavor of the yogurt the first time I made this, so I substituted the yogurt for full fat sour cream, and made this carb free! Delicious. It was the hit of the barbecue I attended.
This dip had great flavor, but it turned out to be very runny. I had to add cream cheese to it to thicken it up (and I was sure to avoid fat-free yogurt as noted).
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