It’s spring! That means it’s time to break out the recipes involving cold foods and fresh vegetables.
So here’s a cold dip that can be used with fresh vegetables, or with any other dippable food that strikes your fancy. It’s fast, easy, and flavorful—just what we need for a quick snack on a busy spring day!
Bonus: This can be made with yogurt instead of sour cream, if that’s healthier for your eating style.
Sour Cream & Onion Dip
- 2 cups sour cream OR plain unsweetened yogurt
- 2 tsp dried onion
- 1 1/2 tsp dried parsley
- 1/2 tsp dried dill weed
- 1/4 – 1/2 teaspoon salt
- 1/8 tsp garlic granules
- 1/8 tsp paprika
- optional: black pepper to taste
- Measure the sour cream or yogurt into a bowl or storage container.
- Add the remaining ingredients and stir well.
- Store in the refrigerator until needed. This will stay fresh until the expiration date on the sour cream or yogurt.
Yield: About 2 cups (32 Tbsp) of dip.
Nutritional Information:For the sour cream version, each Tbsp contains approximately 0.7 g carbohydrates, 0.0 g fiber, 0.7 g net carbs, 0.5 g protein, 3.0 g fat, and 31 calories.
With plain whole milk yogurt, each Tbsp contains approximately 0.8 g carbohydrates, 0.0 g fiber, 0.8 g net carbs, 0.6 g protein, 0.5 g fat, and 10 calories.
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