Ingredients

  • dill
  • 84 grams eggs
  • 1 cup Greek-style yogurt ( thick, or sour cream)
  • 1/2 cup light cream cheese ( softened)
  • 2 tablespoons fresh dill ( chopped)
  • 2 tablespoons chopped parsley
  • 1/2 cup corn kernels
  • 1/2 cup diced tomatoes
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup green onions ( chopped)
  • 1/4 cup cooked bacon ( crumbled, optional)
  • cucumber
  • crackers
  • endive
  • romaine lettuce leaves
  • peppers

Directions

  1. Slice eggs in half and remove the yolks; finely chop the whites and reserve separately. Mash the yolks through a fine strainer using the back of a spoon into a bowl. Blend in yogurt, cream cheese, dill and parsley. Spread in a shallow serving bowl.
  2. Scatter chopped egg whites, corn, tomatoes, cheese, onions and bacon (if using) over top. Serve dip surrounded by lettuce leaves, thick slices of peppers and cucumbers for scooping.
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NutritionView more

100Calories
Sodium10%DV240mg
Fat9%DV6g
Protein12%DV6g
Carbs2%DV5g
Fiber3%DV<1g

PER SERVING *

Calories100Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat3g15%
Trans Fat
Cholesterol45mg15%
Sodium240mg10%
Potassium180mg5%
Protein6g12%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate5g2%
Dietary Fiber<1g3%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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