INGREDIENTS
- ⅔ cup light mayonnaise
- ½ cup sour cream
- ¼ cup chopped fresh dill
- 1 tsp liquid honey
- 1 clove garlic, pressed or grated
PREPARATION
- Stir together mayonnaise, sour cream, dill, honey
and garlic. - (Make-ahead: Cover and refrigerate for
up to 5 days.)
NUTRITIONAL INFORMATION, PER 2 TBSP: about 70 cal, 1 g pro,
6 g total fat (2 g sat. fat), 3 g carb, trace fibre, 10 mg chol,
108 mg sodium, 32 mg potassium. % RDI: 2% calcium,
2% vit A.
VARIATIONS
RANCH DIP
Omit dill and honey. Stir together mayonnaise,
sour cream and garlic as directed. Stir in 2 tbsp
each chopped fresh chives and parsley, 2 tbsp
minced or grated onion, 1 tsp Dijon mustard,
dash cayenne-based hot pepper sauce (such as
Frank’s RedHot) and pinch pepper.
BLUE CHEESE DIP
Omit dill and garlic. Stir together mayonnaise,
sour cream and honey as directed. Stir in ½ cup
crumbled blue cheese, 1 tsp white wine vinegar
and pinch pepper.
