dip eggplant on a blue background

Crunchy Vegetable Dip

Makes about 2 1/2 cups


2 cups reduced fat sour cream (or fat-free plain yogurt)
2 tablespoons mayonnaise (regular or reduced fat)
1/4 cup finely chopped sweet salad onion
1/4 cup finely chopped radishes
1/4 cup finely chopped cucumber (seeded)
1/4 cup finely chopped green bell pepper
2 tablespoons chopped parsley
2 teaspoon sugar
1 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice


Stir together all of the ingredients. Cover and chill for at least 1 hour.

Serve with fat-free chips or crisp dipping vegetables.