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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Veggie Soybean Dip

Source: dLife

Creamy and crunchy vegetable and soybean dip.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	60.7

Total Carbs	7.4 g

Dietary Fiber	1.3 g

Sugars	2.0 g

Total Fat	1.6 g

Saturated Fat	0.2 g

Unsaturated Fat	0.7 g

Potassium	155.8 mg

Protein	4.3 g

Sodium	36.0 mg

Dietary Exchanges 1.6 Fat, 0.3 Vegetables, 0.0 Fruits, 0.2 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Heat a small, vegetable spray coated skillet over medium heat.
Put carrots, onions, garlic, and broth in the skillet and cook covered over medium until vegetables are soft, but not mushy. This should take about 5 to 8 minutes. Let cool.
Pulse soybeans and sour cream in a blender or food processor until creamy.
Mix in the vegetable blend and parsley. Add lemon juice, salt, and pepper to taste.
Pour dip into a serving bowl and refrigerate for a minimum of 2 hours.