Christmas Confetti Dip

This recipe is low carb, low fat and low sodium.


  • 1 cup reduced fat sour cream
  • 4 teaspoons dry ranch style salad dressing mix
  • 1 cup finely chopped vegetables (carrots, red and green bell pepper, cucumber, tomato)


  1. Combine sour cream and dressing mix in medium bowl; mix well.
  2. Stir in chopped vegetables.
  3. Cover. Refrigerate for 2-3 hours for flavors to blend.
  4. Transfer dip to serving bowl.
  5. Serve with assorted fresh vegetable crudités.

Yield: 8 servings

Nutritional Facts per serving: 30 calories, 1 g fat, 4 g carb, 2 g protein, 37 mg sodium

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