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Nutrition Facts

Serving Size 1 (86g)

Recipe makes 8 servings

Calories 123
Calories from Fat 98 (79%)
Amount Per Serving %DV
Total Fat 11.0g 16%
Saturated Fat 4.5g 22%
Monounsaturated Fat 3.1g
Polyunsaturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 16mg 5%
Sodium 413mg 17%
Potassium 82mg 2%
Total Carbohydrate 5.8g 1%
Dietary Fiber 0.3g 1%
Sugars 1.4g
Protein 1.3g 2%

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Spring Garden Dip

Recipe #322017 | 10 min | 10 min prep | add private note

By: D. Todd Miller
Aug 28, 2008

A great alternative to those expensive ready-made dips at the grocery store! This recipe is from "The Best of Mayberry: The Best of the Best - Home Economists Tested Recipes" by Betty Conley Lyerly.

SERVES 8 -10 (change servings and units)

Ingredients

Directions

  1. 1
    Blend first 10 ingredients, and pour into a small bowl. (I used a blender on pulse just until well mixed.).
  2. 2
    Place in the center of a large serving plate, and surround with arrangements of crisp fresh carrot sticks, celery sticks, zucchini, and broccoli. Garnish with parsley or sprigs of watercress, if desired.

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Featured Reviews for This Recipe

From: GarnetGirl

On Sep 13, 2008

This recipe is almost exactly like one my mother makes, and IT IS COMPLETELY ADDICTIVE! Goes great with potato chips or veggies. Be sure to drain the veggies well after mincing/blending or the dip will be runny. This is our favorite chip dip!

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