Garlic and Herb Dip

Author: Canadian Living

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.

  • Portion size 375 servings

Ingredients

  • 1 garlic
  • 2 teaspoons vegetable oil
  • 1 cup light sour cream
  • 1/4 cup soft goat cheese
  • 2 tablespoons milk
  • 1 shallots minced
  • 1 small onion minced
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh parsley

Method

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.)

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 25 mg
  • Protein 1 g
  • Calories 25.0
  • Total fat 1 g
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Garlic and Herb Dip

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