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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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This recipe uses a food processor to chop herbs and blend the dip. Serve it in a hollowed-out red cabbage for a whimsical and pretty display. There is a 4 hour chill time, so make this dip well ahead of time. Source: Southern Living, January 1986. Ingredients:
1 garlic clove |
1 cup mayonnaise |
1 cup low fat cottage cheese |
1/4 cup chopped chives |
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes |
2 tablespoons chopped fresh chervil or 2 teaspoons dried chervil, crushed |
1 tablespoon chopped fresh dill weed or 1 teaspoon dried whole dill weed |
1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed |
1 dash worcestershire sauce |
1 dash hot sauce (tabasco) |
Directions:
1. Position knife blade in food processor bowl; top with cover.
2. Drop garlic through food chute with processor running; process 3 to 5 seconds or until garlic is minced.
3. Add remaining ingredients; process 2 minutes, scraping sides of bowl occasionally.
4. Cover and chill at least 4 hours.
5. Serve dip with assorted vegetables.
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