Herb Dip Recipes

HERB DIP

Chilling this dip overnight makes it even more flavorful.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 1/2 cup

Number Of Ingredients 11

Herb Dip image

Steps:

Mix all of the dip ingredients together. Season to taste. Cover, and refrigerate for at least 15 minutes (or overnight). Serve chilled with crudites.

Ingredients

1/2 cup sour cream
2 tablespoons buttermilk
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1/2 teaspoon Dijon mustard
1/2 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
Crudites, such as carrots, radishes, asparagus, cauliflower, and cherry tomatoes, for serving

FRESH HERB DIP

From Annapolis, Maryland, Mitzi Sentiff writes, "People won't guess that this delicious dip, which is great for parties, is also low in fat. I love to serve it with a nice assortment of fresh vegetables for dipping."

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 10

Fresh Herb Dip image

Steps:

In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Serve with fresh vegetables.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 135mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

3/4 cup fat-free mayonnaise
3/4 cup reduced-fat sour cream
1/4 cup minced fresh parsley
1/4 cup minced chives
2 tablespoons minced fresh tarragon
1 tablespoon lemon juice
2 teaspoons minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
Assorted fresh vegetables

ZESTY HERB DIP

Provided by Nancy Fuller

Categories appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 0

Zesty Herb Dip image

Steps:

Combine 1 cup sour cream, 2 tablespoons milk, 1/2 teaspoon kosher salt, 1/4 teaspoon each garlic powder and onion powder, 1 tablespoon lemon juice and 2 teaspoons each lemon zest, chopped mint and parsley in a bowl and whisk until smooth.

Ingredients

FRENCH HERB DIP

Tangy! First you make yogurt cheese, then you use that to make the dip. A great opportunity to put your herb garden to use, though you can substitute smaller amounts of dried herbs if you prefer. The "cooking time" shown is actually the time the yogurt sits in your refrigerator. The recipe really makes closer to 1-3/4 cup dip than 2 cups, but the "yield" field wouldn't accept it.

Provided by echo echo

Categories Cheese

Time P1DT5m

Yield 2 cups, 28-30 serving(s)

Number Of Ingredients 8

French Herb Dip image

Steps:

Make yogurt cheese: Place a sieve (or large funnel) lined with a coffee filter over a bowl or other container, pour yogurt into the sieve, and let sit in the refrigerator between 24 and 36 hours, or until liquid drains from the yogurt leaving a soft cheesy texture.
Mix the yogurt cheese with the remaining ingredients.
Store in the refrigerator.

Ingredients

1 quart plain yogurt (nonfat is OK)
1 clove minced garlic
1 minced green onion
1 teaspoon grated lemon, zest of
1 tablespoon fresh tarragon
1 tablespoon fresh basil
1 tablespoon fresh oregano
1 tablespoon fresh parsley

PHILADELPHIA® GARLIC AND HERB DIP

Take advantage of summer's bounty of herbs with this PHILADELPHIA® Garlic and Herb Dip. This PHILADELPHIA® Garlic and Herb Dip is simple and scrumptious.

Provided by My Food and Family

Categories Meal Recipes

Time 3h10m

Yield 8 servings, 2 Tbsp. each

Number Of Ingredients 6

PHILADELPHIA® Garlic and Herb Dip image

Steps:

Mix cream cheese and milk in small bowl with electric mixer on medium speed until creamy.
Add basil, parsley, chives and garlic; mix well. Cover.
Refrigerate several hours or until chilled. Serve with assorted cut-up vegetables or crackers.

Nutrition Facts : Calories 50, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 0.6584 g, Fiber 0 g, Sugar 0.5074 g, Protein 1 g

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. milk
3 Tbsp. finely chopped fresh basil
3 Tbsp. finely chopped fresh parsley
2 Tbsp. chopped fresh chives
1 clove garlic, minced

GARLIC AND HERB DIP

OK, so it's very fattening, but it's also very tasty. It's ok to treat yourself once in a while!

Provided by mohan93

Time 15m

Yield Serves 4

Number Of Ingredients 4

Garlic and Herb Dip image

Steps:

Pour the Mayonaise in to a bowl with the sour cream.
Mince your garlic clove and the add to the cream.
Also finely chop the herbs and add to the cream. Stir and serve best with vegetables.

Ingredients

1/2 Cup of Sour Cream
1/2 Cup of Mayonaise
1 Garlic Clove Minced
1tsp Finley chopped Herbs (Parsley,coriander etc.)

HERB VEGETABLE DIP

Make and share this Herb Vegetable Dip recipe from Food.com.

Provided by papergoddess

Categories < 15 Mins

Time 5m

Yield 10 serving(s)

Number Of Ingredients 8

Herb Vegetable Dip image

Steps:

Mix together.
Refrigerate for 2-3 hours before serving.
Serve with assorted raw vegetables.

Nutrition Facts : Calories 23.1, Fat 2.3, SaturatedFat 1.3, Cholesterol 6, Sodium 10, Carbohydrate 0.5, Fiber 0.1, Sugar 0.4, Protein 0.3

Ingredients

1/2 cup sour cream
1 cup mayonnaise
1 teaspoon dill weed
1 teaspoon tarragon leaf
1 tablespoon parsley flakes
1 tablespoon chopped chives
1/4 teaspoon paprika
salt & pepper

COOL HERB DIP FOR BLANCHED VEGETABLES

Immersing vegetables briefly in boiling water brightens their colors and makes them crisp-tender; it also lets you cook them partially to use in recipes later.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Cool Herb Dip for Blanched Vegetables image

Steps:

In a food processor or blender, combine basil, sour cream, mayonnaise, mustard, and lemon juice. Season with salt and pepper.
Process until combined and basil leaves are finely chopped. Season with more salt, pepper, and lemon juice as desired. Cover, and refrigerate until thickened and chilled, about 20 minutes. Dip will keep up to 3 days.

Nutrition Facts : Calories 32 g, Fat 2 g

Ingredients

1 cup loosely packed fresh basil leaves
1 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
1 tablespoon grainy mustard
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

HERB DIP

Provided by Linda Wells

Categories side dish

Time 5m

Yield About two cups of dip

Number Of Ingredients 8

Herb Dip image

Steps:

In a bowl, combine all of the ingredients, mixing them well. Cover and refrigerate overnight. Serve with crudites, including cherry tomatoes; yellow-pear tomatoes; red, yellow and green peppers; seeded cucumbers; scallions; baby carrots; French radishes; blanched broccoli, and cauliflower.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 41 grams, Carbohydrate 2 grams, Fat 56 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 13 grams, Sodium 363 milligrams, Sugar 2 grams

Ingredients

1 cup sour cream
1 cup mayonnaise
1/3 cup finely chopped parsley
3 tablespoons chopped chives
1 tablespoon white-wine vinegar
1 clove garlic, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

FRESH HERB VEGETABLE DIP

I entertain a lot and am always looking for an easy crowd pleaser. If it's a dish in which I can use fresh ingredients from my herb and vegetable garden, it's even better! I serve this dip in individual servings for large parties so each person has their own cup. -Isabel Minunni, Poughkeepsie, New York

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 13

Fresh Herb Vegetable Dip image

Steps:

Place the first 12 ingredients in a food processor; process until smooth. Refrigerate until serving. Serve with vegetables.

Nutrition Facts : Calories 110 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 126mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

1/4 cup olive oil
3 tablespoons lemon juice
1-1/2 cups fat-free sour cream
2 medium ripe avocados, peeled and cubed
2 tablespoons chopped chives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme
1 garlic clove, halved
1/2 teaspoon salt
1/4 teaspoon pepper
Assorted fresh vegetables

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