Serve with cooked shrimp, broccoli florets, or carrot and celery sticks,

Makes about 1 cup

In small serving bowl, stir 1 cup reduced fat sour cream, 3 tablespoons grainy Dijon mustard, 3 tablespoons chopped fresh parsley, 1/4 teaspoon freshly grated lemon peel, 1/4 teaspoon salt, and a dash of ground black pepper until well combined. Cover and refrigerate for up to 24 hours.

Each tablespoon: About 28 calories, 1g protein, 1g carbohydrate, 2g total fat (1g saturated), 0g fiber, 5mg cholesterol, 111mg sodium

– from the Good Housekeeping book, “400 Heart Healthy Recipes and Tips”.

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