Herb Dip with Vegetables Recipe
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Fresh parsley and chives in this make-ahead dip recipe add a great burst of flavor.
Ingredients
- 1 cup mayonnaise or salad dressing
- 1/4 cup snipped fresh parsley
- 1/4 cup snipped fresh chives
- 1 tablespoon tarragon vinegar or white wine vinegar
- 1 teaspoon anchovy paste or mashed drained anchovy fillets
- 1 clove garlic, quartered
- 1/8 teaspoon ground pepper
- 1/2 cup dairy sour cream
- Jicama slices
- Yellow and red sweet pepper strips
- Broccoli flowerets
- Small carrots with tops, halved lengthwise
- Place half of the mayonnaise or salad dressing, the parsley, chives, tarragon or white wine vinegar, anchovy paste or mashed anchovy fillets, garlic, and ground pepper in food processor bowl or blender container. Cover and process or blend until smooth. Transfer to a small bowl. Stir in sour cream and remaining mayonnaise or salad dressing. Cover and chill for 2 to 24 hours.
- To serve, transfer the dip to a serving bowl. Cut jicama slices into desired shapes. Arrange jicama, sweet pepper strips, broccoli flowerets, and carrots around bowl. Makes about 1-1/2 cups dip (twelve 2-tablespoon servings).
- Calories 166, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 128 mg, Carbohydrate 5 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 65%, Vitamin C 40%, Calcium 2%, Iron 3%.
- Percent Daily Values are based on a 2,000 calorie diet
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