Trio of Dips

Makes 4
Prep 5 m
Cook 15 m
Prep each

Ingredients

Sour Cream Base

Onion Mustard

Chipotle Basil

Garden Veggie

Directions

Sour Cream Base

  1. 1 of 1 In a medium bowl, blend sour cream, mayo, milk, lemon juice, salt and pepper. Combine 1 cup with each of the three dip flavors. Refrigerate until serving with assorted veggies alongside.

Onion Mustard

  1. 1 of 1 Melt 1 tbsp unsalted butter in a 10-inch skillet over medium heat. Add 1 cup chopped onion and 1/2 tsp sugar and cook 15 minutes (you may need to lower heat to medium-low) until very soft. Remove from heat and add 2 tbsp Dijon mustard and a pinch of nutmeg. Stir in 1 cup Sour Cream Base.

Chipotle Basil

  1. 1 of 1 Combine 2 chipotle chiles in adobo, seeded; 1 cup basil leaves and 1 cup Sour Cream Base in a mini chopper or blender. Puree until smooth.

Garden Veggie

  1. 1 of 1 Combine 1/2 sweet red pepper, finely chopped; 3 tbsp minced chives, 3 tbsp chopped parsley, 1 tbsp milk or water and 3/4 tsp garlic powder with 1 cup Sour Cream Base. Refrigerate 20 minutes or until serving.
Nutrition Information for Trio of Dips
Servings Per Recipe: 4
Per Serving: 3 g Fat, total, 34 kcal cal., 0 null Mark as Free Exchange, 0 g pro., 60 mg sodium, 2 g carb., 0 g fiber, 7 mg chol., 1 g sat. fat
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 09/22/2018