Here’s a quick and easy to make dip, perfect for chips, crackers, or raw veggies. It is a touch tangy with herbs, garlic, and dijon mustard. Since everything is going in a food processor, the herbs and garlic can be coarsely chopped. You can also finely chop the herbs and garlic to combine in a bowl and mix by hand.
This can be made ahead of time and refrigerated for up to 5 days. Allow to chill at least 3o minutes before serving (allows the flavors to combine). Serve with your choice of dippers, such as tortilla chips, cut strips of red bell pepper, baby carrots, and wheat or rye crackers. This dip goes great with a fruity red wine, such as a Granacha/Tempranillo or similar Spanish blend.
Creamy Herb Dip
1 bar (8 oz) fat-free cream cheese, room temperature
1/3 cup low-fat sour cream
1/4 cup chopped chives
1/4 cup chopped basil
1/4 cup Parmesan cheese
2 garlic cloves, minced
2 tsp dijon mustard
zest and juice from about half a lemon
salt and pepper, to taste
olive oil, about 1 tbsp
Combine all ingredients but olive oil in a food processor. Pulse lightly to combine, then drizzle in olive oil while pulsing. Add just enough oil to combine all ingredients, about 1 tablespoon. Transfer mixture to a serving bowl and chill about 30 minutes before serving.
Store in an airtight container for up to 5 days.
