Healthier alternative to other dips and doesn�t have to be kept cold.
Add the first three ingredients into a food processor and puree. With motor running, pour in olive oil and puree until the dip is smooth (you can use more lemon juice and less olive oil if that's your thing). Add a pinch or two of salt and adjust for taste. You can top with chopped chives for looks, but I rarely do. Serve with pita chips or, if you're feeling extra healthy, fresh veggies.
add-ins:
Fresh dill (really any fresh herb you enjoy-this dip is a great base for so many flavors).
A handful of arugula
Roasted eggplant
Pesto
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 16 | ||
Calories from Fat: 15 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.7mg | 1 % | |
Potassium 11.3mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.5g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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