Spicy Herb Dip

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.