Trio of Dips

Trio of Dips
Servings: 4 Prep 5 mins each Cook 15 mins

Ingredients

Sour Cream Base
  • 1 16 ounce container sour cream
  • 1 cup light mayo
  • 2 tablespoons milk
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Assorted veggies, for dipping
Onion Mustard
  • 1 tablespoon unsalted butter
  • 1 cup chopped onion
  • 1/2 teaspoon sugar
  • 2 tablespoons Dijon mustard
  • nutmeg
Chipotle Basil
  • 2 chipotle chiles in adobo
  • 1 cup basil leaves
  • 1 cup Sour Cream Base
Garden Veggie
  • 1/2 sweet red pepper
  • 3 tablespoons minced chives
  • 3 tablespoons chopped parsley
  • 1 tablespoon milk or water
  • 3/4 teaspoon garlic powder
  • 1 cup Sour Cream Base

Make It

Sour Cream Base

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

2. 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

3. 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

4. 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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 34, Fat, total (g): 3, chol. (mg): 7, sat. fat (g): 1, carb. (g): 2, fiber (g): , pro. (g): , sodium (mg): 60, Percent Daily Values are based on a 2,000 calorie diet.