Garlic and Herb Dip
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 25 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 |
| chol | 4 mg |
| sodium | 25 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 1 |
| vit A | 1 |
| vit C | 2 |
Crudite— such as broccoli florets, carrot coins and zucchini slices — are tasty foils for this dip. The flavours will marry together even better if you make it the day before.
Ingredients
- 1 head garlic
- 2 tsp vegetable oil
- 1 cup light sour cream
- 1/4 cup soft goat cheese
- 2 tbsp milk
- 1 large shallot or small onion, minced
- 1 tsp minced fresh thyme
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh parsley
Preparation
Separate but do not peel garlic cloves. In small saucepan, heat oil over low heat; stir in garlic to coat. Cover and cook, shaking pan occasionally, until softened, about 20 minutes. Let cool.
Squeeze out cloves into bowl; mash with fork until smooth. Stir in sour cream, goat cheese, milk, shallot, thyme, rosemary and parsley until combined. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Keywords : Appetizers; Make-Ahead; Refrigerate/Chill; Cocktail Party; Weddings; Garlic; Goat Cheese; Milk; Sour Cream;
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