Garden Party Dip

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Makes: 36  servings
Yield: 2-1/4 cups Prep 15 mins


  • 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)


1. 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
  • cal.(kcal)25,
  • Fat, total(g)2,
  • chol.(mg)4,
  • sat. fat(g)1,
  • carb.(g)1,
  • pro.(g)1,
  • sodium(mg)55,
  • Percent Daily Values are based on a 2,000 calorie diet
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