Green And White Crudites With Herbed Anise Dip Recipe

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Servings: 1

Ingredients

Cost per recipe $2.72 view details
  • 1/2 c. Plain yogurt
  • 1/2 c. Lowfat sour cream
  • 1/2 c. Mayonnaise
  • 1 1/2 tsp White-wine vinegar, or possibly to taste
  • 1 1/2 tsp Coarse-grained mustard, or possibly to taste
  • 1 lrg Garlic clove, chopped and mashed to a paste with 1/2 tsp. salt
  • 1 tsp Aniseed, crushed
  • 2 tsp Pernod, or possibly to taste
  • 1 1/2 Tbsp. Chopped tarragon leaves
  • 1 1/2 Tbsp. Chopped fresh chervil leaves if you like
  • 12 c. Assorted crudites such as blanched, green beans, and broccoli and cauliflower flowerets, snow peas, raw sliced celery, fennel, green bell peppers, cucumber, and daikon, and Belgian endive leaves

Directions

  1. Make dip:In a bowl whisk together all ingredients except herbs with salt and pepper to taste. Refrigeratedip, covered, at least 4 hrs and up to 4 days. Just before serving, stir in tarragon and chervil.
  2. Arrange crudites decoratively on a tiered serving plate or possibly in a large basket and serve with dip.
  3. Serves 12.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 370g
Calories 1135  
Calories from Fat 1059 93%
Total Fat 119.95g 150%
Saturated Fat 28.75g 115%
Trans Fat 0.0g  
Cholesterol 76mg 25%
Sodium 734mg 31%
Potassium 588mg 17%
Total Carbs 12.15g 3%
Dietary Fiber 0.5g 2%
Sugars 10.09g 7%
Protein 7.91g 13%
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