Three-Lily Dip and Vegetables
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 104 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 7 mg |
| sodium | 209 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 4 |
| vit A | 30 |
| vit C | 93 |
| folate | 10 |
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.)
Ingredients
- 1 tbsp vegetable oil
- 1 cup chopped sweet onions, such as Vidalia or Spanish
- 3 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp 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 tbsp chopped fresh chives
Preparation
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.
Source : Canadian Living Magazine: August 2005
- Keywords : Appetizers; Snacks; Skillet; Make-Ahead; Mayonnaise; Sour Cream; Garlic; Onions;
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