Christmas Confetti Dip

1 cup reduced fat sour cream
4 teaspoons dry ranch style salad dressing mix
1 cup finely chopped vegetables (carrots, red and
    green bell pepper, cucumber, tomato)

Combine sour cream and dressing mix in medium bowl; mix well. Stir in chopped vegetables. Cover. Refrigerate 2-3 hours for flavors to blend.

Transfer dip to serving bowl. Serve with assorted fresh vegetable crudit s.

Serves 8.

Nutritional Facts per serving: 30 calories, 1 g fat, 4 g carb, 2 g protein, 37 mg sodium.

This recipe is low carb, low fat and low sodium.