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    DIP: Egg Dip With Veggies


    Source of Recipe


    Canadian Egg Marketing Association

    * Exported from MasterCook *

    Egg Dip With Veggies

    Recipe By :
    Serving Size : 4 Preparation Time :0:15
    Categories : Appetizers, Dips

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 hard-cooked eggs -- peeled
    1/3 cup plain yogurt
    2 tablespoons light mayonnaise
    2 tablespoons green onion -- chopped
    2 teaspoons fresh dill -- chopped
    or
    1/2 teaspoon dried dillweed
    2 teaspoons fresh basil -- chopped
    or
    1/4 teaspoon dried basil
    1 teaspoon Dijon mustard
    salt -- to taste
    cayenne pepper -- to taste
    garlic powder -- to taste
    raw vegetables*
    Swiss or Brick cheese cubes
    pita bread wedges or bread sticks

    In food processor or blender, puree eggs. Blend in yogurt, mayonnaise, onion, dill, basil, and mustard. Season with salt, cayenne pepper and garlic powder.

    Refrigerate covered and serve within 3 days. Serve with vegetables, cheese and pita bread wedges or bread sticks.

    * Such as: sweet pepper strips, celery or carrot sticks, cucumber slices, broccoli or cauliflower florets, cherry tomatoes and mushrooms.

    Nutrients per serving:

    Calories: 114, Carbohydrate: 3.0 g, Protein: 7.2 g, Fat: 7.8 g


    Source:
    "Canadian Egg Marketing Association"

    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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