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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (130g) Recipe makes 10 servings The following items or measurements are not included below: low-sodium worcestershire sauce |
||
| Calories 29 | ||
| Calories from Fat 3 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1249mg | 52% | |
| Potassium 168mg | 4% | |
| Total Carbohydrate 5.6g | 1% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 3.9g | ||
| Protein 1.6g | 3% | |
Ingredients
- 2-8 ounces fat free cream cheese, softened
- 3 stalks celery, finely chopped
- 4 green onions, finely chopped
- 1 (32 ounce) jar dill pickles, drained and finely chopped
- 3 tablespoons fat-free mayonnaise
- 1 tablespoon low-sodium worcestershire sauce
- 1 teaspoon garlic salt
- 1 teaspoon pepper
Directions
1
Toss together celery, onion and pickles.2
In a seperate bowl blend fat free cream cheese until smooth then add fat free mayonnaise, low-sodium worcestershire sauce, garlic salt and pepper.3
Add chopped ingredients and mix well.4
Refrigerate for at least two hours or overnight.
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- Preparation > Time to Make > < 15 mins
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