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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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After searching for something a little different and needing a dip for Super Bowl, I came up with this recipe. All of the ingredients were on hand and I think they add up to a healthy alternative to the usual quick dips made from dried onion or vegetable soup mixes. It is a nice blend of flavours; great with veggies, chips, stuffed baked potato skins, and more. I used fresh herbs so a reduction using dried herbs would be advised. Ingredients:
1 cup sour cream |
8 ounces cream cheese, cubed and softened |
1/2-1 cup sharp cheddar cheese, grated |
2 tablespoons scallions, finely chopped |
2 tablespoons cilantro, finely chopped |
1 -2 teaspoon fresh basil, chopped |
1 -2 teaspoon fresh rosemary, finely chopped |
1 -2 teaspoon fresh thyme, finely chopped |
2 teaspoons fresh garlic, minced |
1/4 teaspoon salt |
1/4 teaspoon red pepper flakes |
1/4 teaspoon ground black pepper |
1 -2 teaspoon milk, as needed to thin |
Directions:
1. 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.
2. To the bowl add sour cream, grated cheddar, cream cheese and pulse until blended. Scrape down sides as necessary. Blend until smooth.
3. Add milk, if necessary, to reach desired consistency. Dip should not be too thin. Continue blending until mixture is smooth.
4. Refrigerate for several hours or overnight.
5. Serve as a dip with veggies or chips. Will keep in the refrigerator for up to 1 week.
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