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Mix all ingredients except raw vegetables. Cover and refrigerate 1 hour. Serve with vegetables. 2 1/2 cups spread; 45 calories per tb. Source: Betty Crockers Cookbook, 6th Edition
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 2|
|Calories from Fat: 172 (51%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 71.5mg||22 %|
|Sodium 279.8mg||10 %|
|Potassium 408.6mg||11 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 15.4g|
|Protein 25.2g||36 %|
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Calories per serving: 334
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