Sour Cream And Chives Dip Recipes
SOUR CREAM-CHIVE DIP
Serve this dip with crudites and our Strawberry-Rhubarb Sangria for a perfect party pair.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Whisk together sour cream, yogurt, mayonnaise, chives, garlic, lemon zest, and lemon juice. Season with salt and pepper. Serve with grape tomatoes and celery sticks.
Nutrition Facts : Calories 73 g, Fat 5 g, Protein 3 g, SaturatedFat 2 g
SOUR CREAM AND CHIVES DIP
This recipe was on the back of the plant tag that was in chives I bought for my garden. I bet it would be good on a baked potato too.
Provided by Marg CaymanDesigns
Categories Vegetable
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix and serve!
Nutrition Facts : Calories 33.6, Fat 3.2, SaturatedFat 2, Cholesterol 6.6, Sodium 46.8, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 0.6
SOUR CREAM DILL DIP
"I like to use fresh dill, chives and parsley from my herb garden to make this dip," writes Diane Dulle from Bentonville, Arkansas. "It's a favorite for summer picnics and barbecues."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first six ingredients. Refrigerate for at least 1 hour. Serve with vegetables or crackers.
Nutrition Facts :
ASPARAGUS FRIES WITH SOUR CREAM AND CHIVE DIP
I love these crispy asparagus spears as a greener alternative to french fries. They are great as an appetizer or served as a side with just about any entrée. Kids might not know the difference, and they're a great way to stealthily get some vegetables into anyone's diet.
Provided by Jet Tila
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the sour cream and chive dip: Whisk together the sour cream, mayonnaise, chives, garlic, lemon zest and juice and a pinch each of salt and pepper in a medium bowl. You can make this up to 2 days before as it gets better tasting with time.
- For the asparagus tempura: Fill a 9- to 11-inch saucepan, large pot or large Dutch oven with about 4 inches of oil. Heat over medium-high heat until a deep-fry thermometer inserted in the oil reaches 350 to 360 degrees F. Set a wire rack inside a rimmed baking sheet.
- Whisk the flour, cornstarch and baking soda together in a large bowl. Transfer half of the of the flour mixture to a second large bowl. Keep the club soda nearby, but don't make the batter until you're ready to fry.
- Create an assembly line from left to right: the asparagus, one bowl of flour mixture for dredging and the second bowl of flour mixture that will become your tempura batter.
- When you're ready to fry, stir the club soda into the second bowl of flour.
- To fry, use your fingers to dip 2 to 3 asparagus spears into the dredging flour, shake off the excess, then dip in the batter. Lay or slide the coated asparagus into the hot oil and deep-fry until golden, about 3 minutes, turning it in the oil for even cooking. Lift the cooked asparagus with tongs or a spider and let excess oil drip back into the pan before transferring to the prepared wire rack. Skim the surface of the oil occasionally to keep it clean and to fish out stray crispy tempura bits.
- Bring the oil back to 350 to 360 degrees F between batches. Stir the batter to keep it from separating, then repeat with the remaining asparagus. Serve the fries immediately with the dip.
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