Wic’s Mix Low Carb Dipping Sauce (Or Dressing)

This is a dressing we made up one weekend when we were out of our regular dressing and used what we had on-hand. Much to our surprise, it turned out well, and we’ve been using it ever since. It compliments a surprising number of foods very well, from chicken to beef to a dipping sauce for vegetables. And best of all, it’s really low in carbs. Makes around 24 ounces. We use a larger salad dressing bottle to store it.

Low Carb Dipping Sauce (Or Dressing)
 
Author:
Recipe type: Dressing
Cuisine: Low Carb
Serves: 24
Prep time:
Total time:
 
This is a dressing we made up one weekend when we were out of our regular dressing and used what we had on-hand. Much to our surprise, it turned out well, and we’ve been using it ever since. It compliments a surprising number of foods very well, from chicken to beef to a dipping sauce for vegetables. And best of all, it’s really low in carbs.
Ingredients
  • 1½ cups Duke’s mayonnaise
  • 1½ cups country dijon mustard (make sure it’s zero carb)
  • 3 tbsp ketchup
  • 2 tbsp Stevia in the Raw
Instructions
  1. In a large bowl, mix together the mayonnaise and the mustard until well blended.
  2. Mix in ketchup until well blended.
  3. Mix in Stevia until well blended.
  4. Place in fridge after you’re done, and use as needed, either as a dressing or, as I use it, a dipping sauce.
Nutrition Information
Serving size: 2 tbsp Calories: 107.4 Fat: 11.5 g Saturated fat: 1.5 g Unsaturated fat: 0.0 g Trans fat: 0.0 g Carbohydrates: 0.5 g Sugar: 0.5 g Sodium: 479.9 Fiber: 0.0 g Protein: 1.3 g Cholesterol: 3.8 mg

About MamaPeggy.com

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.
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