FRESH HERB DIP
From Annapolis, Maryland, Mitzi Sentiff writes, "People won't guess that this delicious dip, which is great for parties, is also low in fat. I love to serve it with a nice assortment of fresh vegetables for dipping."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Serve with fresh vegetables.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 135mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
HERB DIP
Chilling this dip overnight makes it even more flavorful.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1/2 cup
Number Of Ingredients 11
Steps:
- Mix all of the dip ingredients together. Season to taste. Cover, and refrigerate for at least 15 minutes (or overnight). Serve chilled with crudites.
ZESTY HERB DIP
Provided by Nancy Fuller
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Combine 1 cup sour cream, 2 tablespoons milk, 1/2 teaspoon kosher salt, 1/4 teaspoon each garlic powder and onion powder, 1 tablespoon lemon juice and 2 teaspoons each lemon zest, chopped mint and parsley in a bowl and whisk until smooth.
COOL HERB DIP FOR BLANCHED VEGETABLES
Immersing vegetables briefly in boiling water brightens their colors and makes them crisp-tender; it also lets you cook them partially to use in recipes later.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- In a food processor or blender, combine basil, sour cream, mayonnaise, mustard, and lemon juice. Season with salt and pepper.
- Process until combined and basil leaves are finely chopped. Season with more salt, pepper, and lemon juice as desired. Cover, and refrigerate until thickened and chilled, about 20 minutes. Dip will keep up to 3 days.
Nutrition Facts : Calories 32 g, Fat 2 g
GARLIC AND HERB DIP
OK, so it's very fattening, but it's also very tasty. It's ok to treat yourself once in a while!
Provided by mohan93
Time 15m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Pour the Mayonaise in to a bowl with the sour cream.
- Mince your garlic clove and the add to the cream.
- Also finely chop the herbs and add to the cream. Stir and serve best with vegetables.
BAREFOOT CONTESSA'S HERB DIP
This dip is simple, fresh and delicious. Ina's recipe doesn't call for any garlic, but if you like garlic I would suggest adding a minced clove.
Provided by Juenessa
Categories < 15 Mins
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend.
- Serve at room temperature.
Nutrition Facts : Calories 759, Fat 71.3, SaturatedFat 35.3, Cholesterol 165.3, Sodium 791, Carbohydrate 22, Fiber 0.9, Sugar 4.8, Protein 11.6
HERB DIP
Provided by Linda Wells
Categories side dish
Time 5m
Yield About two cups of dip
Number Of Ingredients 8
Steps:
- In a bowl, combine all of the ingredients, mixing them well. Cover and refrigerate overnight. Serve with crudites, including cherry tomatoes; yellow-pear tomatoes; red, yellow and green peppers; seeded cucumbers; scallions; baby carrots; French radishes; blanched broccoli, and cauliflower.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 41 grams, Carbohydrate 2 grams, Fat 56 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 13 grams, Sodium 363 milligrams, Sugar 2 grams
HERB VEGETABLE DIP
Make and share this Herb Vegetable Dip recipe from Food.com.
Provided by papergoddess
Categories < 15 Mins
Time 5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix together.
- Refrigerate for 2-3 hours before serving.
- Serve with assorted raw vegetables.
Nutrition Facts : Calories 23.1, Fat 2.3, SaturatedFat 1.3, Cholesterol 6, Sodium 10, Carbohydrate 0.5, Fiber 0.1, Sugar 0.4, Protein 0.3
FRESH HERB VEGETABLE DIP
I entertain a lot and am always looking for an easy crowd pleaser. If it's a dish in which I can use fresh ingredients from my herb and vegetable garden, it's even better! I serve this dip in individual servings for large parties so each person has their own cup. -Isabel Minunni, Poughkeepsie, New York
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 13
Steps:
- Place the first 12 ingredients in a food processor; process until smooth. Refrigerate until serving. Serve with vegetables.
Nutrition Facts : Calories 110 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 126mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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