Directions:
- Chop or mince as necessary the scallions, cilantro, fresh herb mixture and garlic. Place in the bowl of a food processor. Add salt, red pepper flakes and pepper. Pulse several times to blend.
- To the bowl add sour cream, grated cheddar, cream cheese and pulse until blended. Scrape down sides as necessary. Blend until smooth.
- Add milk, if necessary, to reach desired consistency. Dip should not be too thin. Continue blending until mixture is smooth.
- Refrigerate for several hours or overnight.
- Serve as a dip with veggies or chips. Will keep in the refrigerator for up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.36 Kcal (755 kJ) | ||
| Calories from fat | 145.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.15g | 25% | |
|---|---|---|---|
| Cholesterol | 52.58mg | 18% | |
| Sodium | 252.61mg | 11% | |
| Potassium | 112.78mg | 2% | |
| Total Carbs | 4.1g | 1% | |
| Sugars | 0.94g | 4% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 5.65g | 11% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.1mg | 0% | |
| Calcium | 149.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 216.08 Kcal (905 kJ) | ||
| Calories from fat | 174.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.35g | 25% | |
|---|---|---|---|
| Cholesterol | 62.99mg | 18% | |
| Sodium | 302.64mg | 11% | |
| Potassium | 135.12mg | 2% | |
| Total Carbs | 4.91g | 1% | |
| Sugars | 1.13g | 4% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 6.76g | 11% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.3mg | 7% | |
| Iron | 0.1mg | 0% | |
| Calcium | 178.6mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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