Scoop this creamy dip with pita chips and carrot, celery, red bell pepper, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.
Place all the ingredients in a food processor or blender, and process until smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (338g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 245 | ||
Calories from Fat: 18 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 123.5mg | 4 % | |
Potassium 759.1mg | 20 % | |
Total Carbohydrate 49.3g | 15 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 45.9g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 245
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