Low-Fat Mustard Dip
- 8 oz. reduced fat mayo
- 8 oz. low-fat sour cream
- 8 oz. mustard
- 1/2 cup Splenda
- 1 package ranch dressing mix
- 1 tsp. celery salt
Blend well and refrigerate overnight to get flavors to meld.
Full-fat version is also very good.
By Tracy from Shellsburg, IA
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