Herb Dip with Vegetables
Recipe from
Better Homes and Gardens
Fresh parsley and chives in this make-ahead dip recipe add a great burst of flavor.
Servings:
about 1-1/2 cups dip
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Ingredients
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1 cupmayonnaise or salad dressingsee savings
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1/4 cupsnipped fresh parsleysee savings
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1/4 cupsnipped fresh chivessee savings
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1 tablespoontarragon vinegar or white wine vinegarsee savings
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1 teaspoonanchovy paste or mashed drained anchovy filletssee savings
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1 clovegarlic, quarteredsee savings
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1/8 teaspoonground peppersee savings
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1/2 cupdairy sour creamsee savings
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Jicama slicessee savings
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Yellow and red sweet pepper stripssee savings
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Broccoli floweretssee savings
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Small carrots with tops, halved lengthwisesee savings
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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 information
Per serving: 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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