*  Exported from  MasterCook II  *

                               Oriental Dip

Recipe By     : Wyler's Bouillon (modified by R. Winters )
Serving Size  : 10   Preparation Time :0:00
Categories    : Appetizers                       Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           nonfat mayonnaise
   1      cup           nonfat sour cream
   8      ounces        can water chestnuts,
                        drained and finely chopped
   2      tablespoons   chopped pimentos
   1      tablespoon    chopped green onions -- or to taste
   1      teaspoon      beef bouillon granules
     1/2  teaspoon      Worcestershire sauce
     1/4  teaspoon      garlic powder
          dash          cayenne pepper

     Combine everything and mix well.  Cover and chill.  Stir before serving.
     Any 2-cup combination of sour cream, mayonnaise, or drained yogurt may
be used.

Makes about 2 1/2 cups.

per 1/4 cup serving:
54 Kcal  1.0g fat (0g sat fat) 16% CFF  355mg Na
(1.2g PRO/1.0g FAT/10.5g CHO)

                   - - - - - - - - - - - - - - - - - - 

NOTES : SODIUM
1.  Skip the mayo and use 2 cups nonfat sour cream.  The mayo is
contributing 56% of the total Na.  Or even better, use 2 cups drained yogurt
(drained from 4 cups nonfat plain yogurt). 
2.  Omit or use low-sodium bouillon granules.  The regular granules are
contributing 33% of the Na.
3.  Without the bouillon granules and mayo (and using 2 cups of nonfat sour
cream), 1/4 cup dip would have only 69mg Na.
4.  Without the bouillon and using 2 cups of drained yogurt, 1/4 cup dip
would have 51mg Na.
Nutr. Assoc. : 0 0 1586 0 1124 0 116 0 0 0