Herb Dip (From Barbara Milo Ohrbach)
Published July 1, 1989
- Total Time
- 5 minutes, plus overnight refrigeration
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Ingredients
1 cup sour cream
1 cup mayonnaise
⅓ cup finely chopped parsley
3 tablespoons chopped chives
1 tablespoon white-wine vinegar
1 clove garlic, crushed
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
Nutritional analysis per serving
3 grams carbs; 56 milligrams cholesterol; 518 calories; 14 grams monosaturated fat; 27 grams polyunsaturated fat; 12 grams saturated fat; 56 grams fat; 354 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, combine all of the ingredients, mixing them well. Cover and refrigerate overnight. Serve with crudites, including cherry tomatoes; yellow-pear tomatoes; red, yellow and green peppers; seeded cucumbers; scallions; baby carrots; French radishes; blanched broccoli, and cauliflower.
Private Notes