A really solid veggie dip. We don't love lemon in our dips, so I used a fraction of the recommended rind.
Creamy Garlic-Herb Dip
Photo: Ellen Silverman; Styling: Toni Brogan
You can prepare this all-purpose dip up to a day ahead. Serve with cauliflower and broccoli florets, carrot and celery sticks, and bell pepper strips.
Yield: 3/4 cup (serving size: 2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 55
- Fat: 4.4g
- Saturated fat: 2.9g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.1g
- Protein: 2.5g
- Carbohydrate: 1.5g
- Fiber: 0.1g
- Cholesterol: 15mg
- Iron: 0.1mg
- Sodium: 195mg
- Calcium: 17mg
Ingredients
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 1/4 cup buttermilk
- 2 tablespoons minced fresh chives
- 1 tablespoon minced fresh parsley
- 1 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 small garlic clove, minced
Preparation
- 1. Combine all ingredients in a bowl; beat with a mixer at high speed for 2 minutes or until smooth.
Creamy Garlic-Herb Dip Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Carbohydrate
- OCCASION: Autumn, Winter, Christmas, Thanksgiving
- PUBLICATION: Cooking Light
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