*  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