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Usage Tips
Serve dip with cherry tomatoes, sweet bell peppers, carrots, celery and zucchini sticks. Toss dressing with diced vegetables and cooked cold tortellini for a memorable pasta salad.Use dressing as marinade for vegetables, poultry and beef.
ALL YOU NEED
DIP – Makes 2 cups (500 mL)/ 16 servings
- 2 cups (500 mL) sour cream
DRESSING – Makes 1½ cups (375 mL)/ 12 servings
- ¼ cup (60 mL) water
- ⅓ cup (75 mL) vinegar
- 1 cup (250 mL) vegetable oil
ALL YOU DO
- COMBINE mix with dip or dressing ingredients. Whisk until smooth.
- REFRIGERATE until ready to use.
TIPS
For the dip, substitute non-fat Greek yogurt for the sour cream.
Sprinkle mix on 1 lb (500 g) of chicken breasts or fish fillets before cooking.
Nutritional Information
- 10 Calories
- 0g Total Fat
- 0g Saturated Fat
- 0g Trans Fat
- 0mg Cholesterol
- 160mg Sodium
- 2g Carbohydrates
- 0g Fiber
- 1g Sugar
- 0.1g Protein
Ingredients
CORN MALTODEXTRIN, SUGAR, DEHYDRATED VEGETABLES (GARLIC, RED AND GREEN BELL PEPPERS, ONION), SALT, SPICES (CONTAINS MUSTARD), SOY LECITHIN, CITRIC ACID, XANTHAN GUM, NATURAL LEMON FLAVOUR.
Allergen Statement
UPC Code (SIZE)
66200007010 (42g)
