- 1 cup nonfat mayonnaise
- 4 tablespoons Dijon-style mustard
- 1/2 cup snipped parsley
- 3 tablespoons fresh dill weed (Or 1 tablespoon dried dill)
- In a small bowl, combine all ingredients; mix thoroughly until smooth. Cover and refrigerate up to 24 hours.
Recipe Yield: Makes 1-1/2 cups. Serving size about 1 tbsp.
Nutritional Information Per Serving:
Sodium: 135 milligrams
Carbohydrates: 4 grams
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Recipe and image appear courtesy of the National Pork Board.
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