What can I say about snack dips other than they’re cheap, quick, easy to make, and delicious? Which is probably enough. A couple of dips will go a long way to soothe the savage football-watching beast.
Spicy Herb Dip:
1 c. (250 mL) mayonnaise
½ c. (125 mL) plain yogurt
1 tbsp. (15 mL) finely chopped parsley
1 tbsp. (15 mL) finely chopped chives
1 tsp. (5 mL) chopped fresh dill or ½ tsp. dried dill weed
¼ tsp. (1.25 mL) salt
⅛ tsp. (0.6 mL) curry powder
1-½ tsp. (7.5 mL) lemon juice
½ tsp. (2.5 mL) Worcestershire sauce
2 tsp. (10 mL) capers, drained and chopped
Combine all ingredients. Cover and refrigerate up to three days before use, allowing flavors to mellow. Yields 1-½ c. (375 mL) dip.
Tip: For a great sandwich spread, combine leftover dip with well-drained canned salmon, tuna, or shredded chicken.
Good Morning Nicole, I love dips, especially eaten with vegetables. Now I can see I will really enjoy adding this dip to shredded chicken and popping it inside a warmed pitta bread.... that is today's lunch sorted out.
ReplyDeleteThank you for a lovely recipe.
Best Wishes
Daphne
You'll find many more dips indexed under Appetizers: Dips and Spreads. The Kalamata Olive Dip is especially good - my favorite among favorites!
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