Print
ShareGarden Party Dip
I Like This!
(0)
Makes: 36
servings
Yield: 2-1/4 cups
Yield: 2-1/4 cups
Prep:
15 mins
Ingredients
- 1 16 ounce container light dairy sour cream, divided
- 1/2 cup plain low-fat yogurt
- 1 cup firmly packed flat-leaf parsley
- 2 green onions, sliced
- 2 tablespoons fresh tarragon leaves
- 1 teaspoon anchovy paste
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Assorted fresh vegetables (asparagus, broccoli, carrots, cherry tomatoes, cucumbers, endive, mushrooms, radishes, snowpeas)
Directions
In a blender or food processor, combine 1/2 cup of the sour cream, the yogurt, parsley, green onions, tarragon, anchovy paste, salt, and pepper and blend or process until smooth. Transfer to a medium bowl and stir in the remaining sour cream. Serve with vegetables. Makes 36 servings (2-1/4 cups).
Make Ahead Tip
-
Prepare as directed above. Cover and refrigerate up to 24 hours.
Nutrition Facts
- Servings Per Recipe 36
- Calories(kcal)25,
- Protein(gm)1,
- Carbohydrate(gm)1,
- Fat, total(gm)2,
- Cholesterol(mg)4,
- Saturated fat(gm)1,
- Sodium(mg)55,
- Percent Daily Values are based on a 2,000 calorie diet
|
