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Photo by: Joseph De Leo
Many sour cream– and cream cheese–based dips served with crudités are taboo for the lactose intolerant. But you won’t miss those ingredients with this yummy dip.
1. In a food processor, using pulsing action, purée green onions, garlic, mayonnaise, parsley, tarragon, lemon juice, salt and pepper.
Variation: Experiment with a variety of herbs, such as basil and thyme.
To reduce fat, use light mayonnaise.
If fresh tarragon is not available, use 1 tbsp (15 mL) dried.
Make Ahead: Spoon into an airtight container and store in the refrigerator for up to 2 days.
Nutritional information is provided by the author.
Nutritional value Per serving (2 tbsp/25 mL)
Dietary Fiber 0g
Calcium 6 mg
Percent of calories from