Garden Goddess Dip
(from chenson’s recipe box)
Vogue magazine used to include recipes in its home entertaining articles. One of my favorites was a creamy dip I found in a piece about garden parties. Fresh herbs give this dip a delicate green color while garlic adds an assertive flavor. To slim down the original, which was made with heavy cream, my version of this refreshing dip uses low-fat cheeses and sour cream. I serve it with carrot sticks; red, yellow, and orange pepper strips; and cherry tomatoes.
Fast Fact: Dill is rich in antioxidant carotenoids.
Quick Tip: Use a sharp scissors to snip both chives and dill, rather than chopping them with a knife.
Source: Wildberries - link from this page (from RecipeThing user kylerhea) (from RecipeThing user honeybee) (from RecipeThing user jenniferstuart)
Ingredients
- 1 cup (8 ounces) low-fat cottage cheese
- 1/2 cup (4 ounces) light cream cheese
- 1/2 cup reduced fat sour cream
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup chopped basil
- 1/4 cup snipped chives
- 1/4 cup chopped dill
- 1 teaspoon fresh lime juice
- 1 garlic clove, chopped
- 1 teaspoon salt
- Pinch of cayenne pepper
- Freshly ground black pepper
Directions
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Combine the cottage cheese, cream cheese, and sour cream in a food processor and whirl until smooth. Add the parsley, basil, chives, dill, lime juice, garlic, salt, and cayenne, and process until well blended. Season generously with pepper and adjust the salt to taste.
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Transfer the dip to a container, cover, and refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled. This dip will keep for up to 3 days, refrigerated.