Tangy Yogurt Dip with Veggies Chile sauce and horseradish pack a punch of flavor in this dip that's great with fresh veggies or cooked shrimp. Prep Time:10 min Start to Finish:1 hr 10 min Makes:8 servings  2 ratings   Rate this recipe
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container) 2 tablespoons chili sauce 1 teaspoon prepared horseradish Assorted fresh vegetables (snow pea pods, carrot slices, red bell pepper slices, broccoli and cauliflower florets) 1. In medium bowl, mix yogurt, chili sauce and horseradish. Cover; refrigerate at least 1 hour to blend flavors. 2. Serve with the dip with vegetables. Purchasing You can purchase whole baby-cut carrots, broccoli and cauliflower florets cleaned and ready to eat in the produce section of the supermarket. How-To You can remove the strings from pea pods by snapping off the stem end of a pea pod, and pulling the string across the pea pod to remove it.
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