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Veggie Soybean Dip
Source: dLife

Creamy and crunchy vegetable and soybean dip.

Prep Time: 2 hours
Cook Time: 5 minutes
Difficulty: Easy

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
, 1/2 Vegetables , 1/2 Starch , 1/2 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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1 each  cooking spray
0 3/4 cup  chopped carrots
0 1/2 cup  fresh chopped onion
2 each  medium garlic cloves
2 tbsp  low sodium vegetable broth
1 1/2 cup  Soybeans, green, cooked, drained
1 cup  fat free sour cream
2 tbsp  chopped parsley
1 tsp  fresh lemon juice
1 pinch  salt
1 pinch  black pepper
  1. Heat a small, vegetable spray coated skillet over medium heat.
  2. 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.
  3. Pulse soybeans and sour cream in a blender or food processor until creamy.
  4. Mix in the vegetable blend and parsley. Add lemon juice, salt, and pepper to taste.
  5. Pour dip into a serving bowl and refrigerate for a minimum of 2 hours.

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