Guest guest Posted February 23, 2002 Report Share Posted February 23, 2002 * Exported from MasterCook * Herb And Curry Dip Recipe By : Vegetarian Celebrations by Nava Atlas, page 242 Serving Size : 12 Preparation Time :0:00 Categories : Appetizers And Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup firmly packed fresh parsley leaves 2 tablespoons minced fresh chives -- up to 3 2 tablespoons chopped fresh chervil -- up to 3 1 tablespoon minced shallot 1 tablespoon diced orange peel 2 teaspoons good-quality curry powder more or less to taste 1/2 teaspoon salt 1 cup plain low-fat yogurt Makes about 1 1/2 cups A great way to utilize the herbal harvest of late summer: serve this strong dip with crisp vegetable crudités - carrots, bell peppers, cauliflower, broccoli. Place all the ingredients in a food processor or blender Process until all that remains of the herbs are small flakes. Transfer to a covered container and refrigerate until needed. Per 2-tablespoon serving: Calories: 16, Total fat: 0 g, Protein: 1 g, Carbohydrate: 2 g, Cholesterol: 1 g, Sodium: 106 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.