| 4 | hard boiled eggs, peeled and chopped |
| 1/3 cup (75 mL) | low fat plain yogurt |
| 2 tbsp (30 mL) | light mayonnaise or salad dressing |
| 2 tbsp (30 mL) | chopped green onion |
| 1 tbsp (15 mL) | chopped fresh dill (or 1 tsp/5 mL dried dill) |
| 1 tbsp (15 mL) | chopped fresh basil (or 1 tsp/5 mL dried) |
| 1 tsp (5 mL) | Dijon mustard |
| 1/4 tsp (1.25 mL) | salt |
| 1/4 tsp (1.25 mL) | garlic powder |
| 1/8 tsp (0.5 mL) | cayenne pepper |
Step 1
Purée eggs in food processor or blender. Add yogurt, mayonnaise, green onion, dill, basil, Dijon mustard, salt, garlic powder and cayenne pepper; process until smooth. Cover and refrigerate until serving time.
Step 2
Serve with vegetables (e.g. sweet pepper strips, celery or carrot sticks, cucumber slices, broccoli or cauliflower florets, cherry tomatoes and mushrooms), pita bread wedges or bread sticks.
Step 3
Dip can be refrigerated for up to 3 days.
| Calories: | 113 |
| Fat: | 8 g |
| Saturated Fat: | 2 g |
| Trans Fat: | -- |
| Sodium: | 294 mg |
| Sugars: | 2 g |
| Protein: | 7 g |
| Fibre: | -- |
| Carbohydrate: | 3 g |