Herbed Dip for Veggies Recipe
The various seasonings in this dip blend together beautifully, offering extra zip. Guests always remark on how great it is, and I agree. It's perfect for dipping raw vegetables.
Laurel Leslie, Sonora, California
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 teaspoon paprika
- 1 cup mayonnaise
- 1 tablespoon grated onion
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon lemon juice
- 1 tablespoon minced chives
- 1 tablespoon capers drained
- 1/4 teaspoon minced fresh parsley
- 1/8 teaspoon curry powder
- dash garlic salt
- assorted fresh vegetables
- Carbohydrate 12.3059213907188 g
- Cholesterol 9.80312500828708 mg
- Fat 7.85296392989934 g
- Fiber 3.09305555732311 g
- Protein 2.89054972249463 g
- Saturated Fat 1.61490006727136 g
- Serving Size 1 1 serving (105g)
- Sodium 221.099073063025 mg
- Sugar 9.21286583339567 g
- Trans Fat 5.74640159850356 g
- Calories 126 calories
Directions In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 1 hour. Serve with vegetables. Refrigerate leftovers. Yield: 1-1/2 cups. Originally published as Herbed Dip for Veggies in Taste of Home December/January 2007, p55 Nutritional Facts 2 tablespoons (prepared with reduced-fat mayonnaise and reduced-fat sour cream; calculated without vegetables) equals 81 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 297 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 2 fat. Print Add to Recipe Box Email a Friend
