Herb Veggie Dip Mix
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A dried herb mix of parsley, thyme, tarragon and garlic that makes a creamy dip with sour cream and mayonnaise. Serve it with fresh vegetables or give the mix as a gift.
Ingredients
Dry mix
- 1/4 cup dried parsley flakes
- 1/4 cup dried thyme leaves
- 2 tablespoons dried tarragon leaves
- 2 tablespoons dried onion flakes
- 3 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
Prepared dip
- 1 tablespoon dry mix
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
Equipment
- zip-top bags
- airtight jar
- mixing bowl
Directions
- Place all the dry ingredients in a zip-top bag or airtight jar.
- Close and shake until evenly blended.
- To make the dip, stir 1 tablespoon of mix into the sour cream, mayonnaise, and lemon juice.
- Leave the dip to stand for 10 to 15 minutes before serving.
- Serve with fresh vegetables.
Notes
Dry mix: airtight container in a cool, dry place about 1 year for best flavor. Prepared dip: refrigerate promptly at 40°F or below, use within 3 to 4 days. Freezing not recommended (separates, turns grainy).
Nutrition
Serving: 29g | Calories: 90kcal | Carbohydrates: 1.3g | Protein: 0.6g | Fat: 9.3g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 60mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 0.8g | Vitamin A: 106IU | Vitamin C: 0.6mg | Calcium: 25mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from 1/16 of the mix with 3/4 cup sour cream, 1/4 cup mayonnaise, 1 teaspoon lemon juice; dried onion flakes counted as dehydrated onion. Brands and portions vary, so use it only as an approximation.
