Recipe courtesy of Ree Drummond
From:
Food Network Magazine
Christmas Crudités
Getting reviews...
- Level: Easy
- Total: 15 min (plus 2 hr chilling)
- Active: 15 min
- Yield: 15 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 64
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 6 mg
- Sodium
- 59 mg
- Level: Easy
- Total: 15 min (plus 2 hr chilling)
- Active: 15 min
- Yield: 15 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 64
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 6 mg
- Sodium
- 59 mg
Ingredients
Directions
- Make the dip: Combine the parsley, sour cream, chives, tarragon, anchovies, lemon juice, garlic, shallot, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Scrape into a bowl and gently stir in the mayonnaise. Cover and refrigerate at least 2 hours or overnight.
- Arrange red and green veggies on a platter. Serve with the dip.
