Three-Lily Dip and Vegetables

Author: Canadian Living

Three members of the lily family - onion, garlic and chives - become the basis of this creamy mild dip. Cooking tames and brings out their mild, sweet flavour. (From the "Pool Party Barbecue" menu in the August 2005 issue of Canadian Living Magazine.)

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2005

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped sweet onion such as Vidalia or Spanish
  • 3 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup light mayonnaise
  • 1/2 cup light sour cream
  • 1/4 cup chopped fresh chives
  • 4 cups assorted vegetables (such as carrots, cauliflower florets, cherry_tomatoes, romaine hearts and celery hearts)
Garnish:
  • 1 tablespoon chopped fresh chive

Method

In large skillet, heat oil over medium-low heat; fry onion, garlic, salt and pepper until onion is softened, about 5 minutes. Scrape into bowl; let cool.

Add mayonnaise, sour cream and chives to bowl; stir to blend. (Make-ahead: Cover and refrigerate for up to 2 days.)

Garnish: Sprinkle with chives. Serve with vegetables.

Nutritional facts <b>Per serving:</b> about

  • Sodium 209 mg
  • Protein 2 g
  • Calories 104.0
  • Total fat 7 g
  • Cholesterol 7 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 30.0
  • Vitamin C 93.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Three-Lily Dip and Vegetables

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