Garlic and Herb Dip
Crudités — 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.
Servings: 1-1/2 cups (375 mL)
Ingredients:
| 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 | trace |
| chol | 4 mg |
| sodium | 25 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 1% |
| vit A | 1% |
| vit C | 2% |
-
1 head garlic
2 tsp (10 mL) vegetable oil
1 cup (250 mL) light sour cream
1/4 cup (50 mL) soft goat cheese
2 tbsp (25 mL) milk
1 large shallot or small onion, minced
1 tsp (5 mL) each minced fresh thyme, rosemary and parsley (or 1 tbsp/15 mL minced fresh parsley total)
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.)
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