Scallion-Lemon Mayonnaise

Summer 2002, The Essential EatingWell Cookbook (2004)

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Use this tangy mayonnaise as a sandwich spread or as a dip for a platter of grilled summer vegetables.

Scallion-Lemon Mayonnaise

Makes: About 1/2 cup

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  • 1/4 cup nonfat sour cream
  • 2 tablespoons low-fat mayonnaise
  • 1 1/2 tablespoons chopped scallions
  • 1/2 teaspoon freshly grated lemon zest
  • 1 teaspoon lemon juice, juice
  • Pinch of salt, or to taste
  • Freshly ground pepper, to taste


  1. Combine sour cream, mayonnaise, scallions, lemon zest, lemon juice, salt and pepper in a small bowl; whisk until blended.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.


Per tablespoon: 17 calories; 3 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 48 mg sodium; 10 mg potassium.

Exchanges: 1/2 fat

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