Salt-free Chive Dill Dip

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Salt-free Chive Dill Dip

3.00

Dill weed is one of my favorite herbs. To create this healthy dip mix (my first), I combined aromatic fernleaf dill with chives, garlic, parsley, and a pinch of two special herbs.

I serve it during the summer with celery, kohlrabi, and carrot sticks. When company comes, I also put out a bowl of potato chips and watch it disappear. My husband discovered it tastes delicious as a topping for baked potatoes and steak.

Easy prep with 1 cup mayonnaise and 1 cup fat-free plain yogurt. 
Equally good stirred into a pint (2 cups) sour cream. 
Chill for at least one hour before serving so flavors can develop fully.

The mix makes a refreshing herb dressing for cucumber and lettuce salad: Whip mix into 1 cup mayonnaise and 1/2 cup milk. Let stand for thirty minutes. Store in a capped pint jar. 

To make a Vegan Dip, blend package ingredients with 16 ounces of Toffuti Sour Supreme. Chill for 12 hours. Serve with crackers, chips and vegetables.

To make seasoned snack crackers, stir package ingredients into 2/3 cup canola oil. Toss baby saltines in oil mixture until oil is absorbed. Bake on a cookie sheet at 250 degrees for 15 minutes, stirring occasionally, until lightly toasted. 

.3 oz (9g) packet makes 2 cups. Keep for up to a week in the refrigerator.

 

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Nutrition Facts
Serving size: ½  tsp (1g) dry mix. Servings per pkg 16. 
Amount per serving: Calories 10, Calories from Fat 0, Total Fat 0g (0%), Saturated Fat 0g (0%), Trans Fat 0g, Cholesterol 0mg (0%), Sodium 0mg (0%),  Total Carbohydrate 0g (0%), Dietary Fiber 0g (0%), Sugars 0g, Protein 0g. Not a significant source of calcium, Vitamin A, Vitamin C or iron. Percent Daily Values are based on a 2,000 calorie diet. Salt-free, wheat-free, sugar free.

Ingredients
Dill, parsley. onion, garlic, herbs.   No MSG, aspartame or preservatives.