Herbal Dip

Submitted by JenSmith

"This recipe uses a food processor to chop herbs and blend the dip. Serve it in a hollowed-out red cabbage for a whimsical and pretty display. There is a 4 hour chill time, so make this dip well ahead of time. Source: Southern Living, January 1986."

 

• Ready In: 4hrs 10mins
• Ingredients: 10
• Yields: 2 cups

ingredients

• 1 garlic clove
• 1 cup mayonnaise
• 1 cup low fat cottage cheese
• 1⁄4 cup chopped chives
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
• 2 tablespoons chopped fresh chervil or 2 teaspoons dried chervil, crushed
• 1 tablespoon chopped fresh dill weed or 1 teaspoon dried whole dill weed
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed
• 1 dash Worcestershire sauce
• 1 dash hot sauce (Tabasco)

directions

1. Position knife blade in food processor bowl; top with cover.
2. Drop garlic through food chute with processor running; process 3 to 5 seconds or until garlic is minced.
3. Add remaining ingredients; process 2 minutes, scraping sides of bowl occasionally.
4. Cover and chill at least 4 hours.
5. Serve dip with assorted vegetables.