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Creamy Veggie Dip Recipe

Cookstr
Course: Antipasto/Mezze, Snack
Total Time: Under 15 Minutes
Skill Level: Easy
Cost: Inexpensive
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Creamy Veggie Dip

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.

Yield: Makes about 2 cups (500 mL)

INGREDIENTS
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 2 cups (500 mL) light mayonnaise
  • ¼ (50 mL) cup chopped fresh parsley
  • 2 tbsp (25 mL) minced fresh tarragon
  • 2 tbsp (25 mL) freshly squeezed lemon juice
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) freshly ground black pepper

Directions

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.

Notes

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.


© 2006 Jan Main
NUTRITIONAL INFORMATION

Nutritional information is provided by the author.

Nutritional value Per serving (2 tbsp/25 mL)
Calories 76
Protein 0g
Fat 6g
Carbohydrate 5g
Dietary Fiber 0g
Calcium 6 mg
Percent of calories from
Protein 2%
Fat 71%
Carbohydrate 27%

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