Herbs & Spices
Fresh Parsley Dip
Posted by Carole Koch
Serve this dip as a dressing for cold cooked vegetables or as a dip for raw vegetables.
Thanks to Heather Bukowy, Illinois Benedictine University Dietetic
Intern, for sharing this recipe!
In a blender or food processor, combine:
1 cup washed, crisped, and packed parsley (thick stems removed)
1/4 cup packed mint leaves
1 teaspoon chopped fresh ginger
2 to 3 cloves garlic (peeled)
1 tablespoons lemon juice
6 tablespoons plain yogurt
1/4 teaspoon crushed, dried hot red chilies.
Process mixture until pureed. Serve, or cover and chill up to 1 week.
Makes 3/4 cup.
Adapted from www.highbeam.com.