Spicy Vegetable Dip
Source: American Diabetes Association Family Cookbook Vol 1, 1987
Makes 1 1/3 cups; 12 servings

1 (8 ounce) carton plain low-fat yogurt
1/4 cup chili sauce
1 tablespoon prepared horseradish
1 teaspoon grated lemon rind
1 teaspoon salt
2 tablespoons minced celery
1 tablespoon minced green pepper
1 tablespoon minced green onion

Combine all ingredients, mix well. Chill thoroughly. Serve as a dip for celery sticks, green onions, green pepper, cauliflower and other crisp raw vegetables.

2 Tbsp serving = 18 calories, free food
1.2 gm protein, .3 gm fat, 2.8 gm carbohydrate, 260.2 mg sodium, 72.2 mg potassium, .2 gm fiber, 1 mg cholesterol