Creamy Herbes de Provence Dip
This easy dip can be made ahead of time or whipped up with pantry ingredients at the last minute. Serve with about 1 cup (250 mL) loosely packed vegetable crudit?per person.
Servings: 1-1/2 cups (375 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 41 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 9 mg |
| sodium | 51 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 3% |
| folate | 1% |
-
1/2 cup (125 mL) cream cheese, softened
1/2 cup (125 mL) sour cream
1/2 cup (125 mL) light mayonnaise
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) dried herbes de Provence
1/4 tsp (1 mL) each garlic powder and onion powder
Pinch each salt and pepper
Dash hot pepper sauce
1 tbsp (15 mL) chopped fresh chives
Preparation:
In bowl, beat together cream cheese, sour cream, mayonnaise and mustard until smooth. Add herbes de Provence, garlic and onion powders, salt, pepper and hot pepper sauce; mix well. Stir in chives. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Source
Canadian Living Magazine: May 2008
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For more ideas on cooking with Real Cream, click here |
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