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Brigit's Balsamic Herb Dip |
| Preparation Time: 7-8 minutes |
| Ingredients |
2/3 cup |
Real mayonnaise |
3/4 Tsp. |
Curry powder |
1/3 cup |
Non fat plain yogurt |
1 Tsp. |
Balsamic vinegar from Modena |
1/4 cup |
Chopped dill, tarragon, cilantro, or basil (choose 1 ingredient only) |
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Juice of 1/lime or 1/2 small lemon |
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Spike Original Magic to taste. |
| Preparation |
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Combine all ingredients in dipping bowl. |
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Add Spike Original Magic to taste. |
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Garnish with dill, tarragon, cilantro, or basil leaves. |
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| Comments |
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In addition to being excellent for dipping artichokes, it works very well also with cruditè such as raw celery and carrots, or with steamed asparagus and green beans, or grilled seafood. |
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Lasts for 1 week in refrigerator. |
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Glass containers are always recommended, as toxic chemicals from plastic containers tend to leach into conserved refrigerated food. |
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It is important to sterilize the long-term storage jars with boiling water and put them in a warm oven to dry. |
Dips, Pesto and Crostini Spreads Recipes
- Brigit's 'Sweet' Guacamole (Guatemalan Night) – December 17, 2010
- Tuna and Avocado Sauce – December 1, 2010
- Cauliflower, Celery and Fennel Purée – November 29, 2010
- Mung Bean Purée – October 19, 2010
- Mung Bean Pesto – October 19, 2010
- Cauliflower Purée – October 17, 2010
- Sweet Devil's Pesto – September 30, 2010
- Devil's Pesto – September 12, 2010
- Large Lima Bean Purée – August 8, 2010
- Mixed Nut, Seed, Soy Bean, and Cilantro Pesto – July 9, 2010
- Multi Nut and Seed Pesto – June 24, 2010
- Brigit's Balsamic Herb Dip – June 21, 2010
- Wild Onion Brined in Balsamic Vinegar and Kalamata Olives Dip – June 17, 2010
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| June 21, 2010 |
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