Description
This creamy herb dip is perfect for veggies or as a salad dressing.
Ingredients
Scale
- 1/2 cup light mayonnaise
- 1/2 cup light sour cream (or Greek yogurt)
- 2 tablespoons olive oil (or avocado oil)
- 1 clove garlic (sliced)
- 2 teaspoons Dijon mustard (or 1 tsp of anchovy paste (2 canned anchovies))
- 1 lemon (juiced, around 2 tbsp)
- 1/2 cup chopped scallions/green onions (or chives)
- 2/3 cup chopped fresh basil (packed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a food processor, add 1/2 cup light mayonnaise, 1/2 cup light sour cream, 2 tablespoons olive oil, 1 clove garlic, 2 teaspoons Dijon mustard, 1 lemon (juiced), 1/2 cup chopped scallions, 2/3 cup chopped fresh basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Process or pulse until smooth for about 30-45 seconds.
- Serve as a dip with veggies or use as a salad dressing.
Notes
- This dip can be stored in the refrigerator for up to a week.
- Adjust the amount of garlic and lemon juice to taste.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg