Herb Dip (From Barbara Milo Ohrbach)

By Linda Wells

Total Time
5 minutes, plus overnight refrigeration
Rating
4(6)
Comments
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Featured in: Food; A Day for Old Glories

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Ingredients

Yield:About two cups of dip
  • 1cup sour cream
  • 1cup mayonnaise
  • ⅓cup finely chopped parsley
  • 3tablespoons chopped chives
  • 1tablespoon white-wine vinegar
  • 1clove garlic, crushed
  • ¼teaspoon salt
  • ⅛teaspoon freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

518 calories; 56 grams fat; 12 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 27 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 2 grams protein; 354 milligrams sodium

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

  1. 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.

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4 out of 5
6 user ratings
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