Herb Dip with Vegetables

Fresh parsley and chives in this make-ahead dip recipe add a great burst of flavor.

1 users rated this recipe an average rating of 4.0
Makes:
12 servings
Serving Size:
2 tablespoons
Yields:
about 1-1/2 cups
Prep:
20 mins
Chill:
2 hrs
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Herb Dip with Vegetables

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 sweet pepper strips
 
Red sweet pepper strips
 
Broccoli flowerets
 
Small carrots with tops, halved lengthwise

Directions

  1. 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.
  2. 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).

Nutrition Facts

(Herb Dip with Vegetables)
    Per serving:
  • 166 kcal cal.,
  • 16 g fat
  • (3 g sat. fat,
  • 15 mg chol.,
  • 128 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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