* Exported from MasterCook *
Fresh Almond-Herb Dip
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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2 cups plain low-fat yogurt -- and 1 (10- to 12-inch) square of cheesecloth and 1 large rubber band
1/2 cup slivered almonds -- roasted
5 tablespoons chopped fresh herbs -- any combination of parsley, dill, chives, chervil, basil and tarragon
1 green onion -- trimmed and diced
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups fresh vegetables (for dipping) -- such as radishes, baby carrots, trimmed green beans, broccoli florets, or strips of zucchini, jicama or bell pepper (4 to 6)
If desired, thicken yogurt by lining a medium-sized bowl with cheesecloth. Wrap cheesecloth edges around outside of bowl and secure with rubber band. Pull cheesecloth edges to leave some space between cheesecloth and bottom of bowl for liquid to drip and collect. Place yogurt in cheesecloth "bowl" and allow liquid to drip out for 30 minutes, refrigerated. Discard liquid.
Combine yogurt, almonds, herbs, green onion, salt and pepper in a bowl. Serve with fresh vegetables.
Serves
AuthorNote: This dip is great to serve with fresh vegetables.
ChupaNote: or if you don't have time to strain & drain your own yogurt, just use Greek-style yogurt.
Source:
"Almond Board of California"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 211 Calories; 12g Fat (47.0% calories from fat); 13g Protein; 17g Carbohydrate; 4g Dietary Fiber; 7mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 3373 0 0 0 920011
