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Ingredientes
- 1 1/2 c. lowfat sour cream
- 3 Tbsp. lemon juice
- 1/4 tsp Tabasco sauce
- 1/4 tsp freshly grnd black pepper
- 1/4 c. minced fresh dill
- 2 Tbsp. minced fresh parsley
- 4 x green onions, finely minced
- 1 sm jar (3 ounces) red caviar
- 2 med zucchini
- 3 x carrots
- 2 stalk celery
- 6 x green onions
- 1/2 pt cherry tomatoes
- 1/2 lb mushrooms
- 2 x fennel bulbs
- 1/2 head cauliflower or possibly 1/2 bunch broccoli
Direcciones
- (This dip can be spooned into mushroom caps and hollowed out cherry tomatoes)
- A few hrs before serving, gently combine lowfat sour cream with lemon juice, Tabasco, pepper, dill, parsley and onions with a whisk or possibly wooden spoon.
- Very carefully mix in caviar. Try not to stir too vigorously or possibly Large eggs will break and color will blend. Cover and chill a few hrs so which flavors blend.
- Makes about 2 c..
- Cut zucchini, carrots, celery and green onions into bite-sized sticks. Use cherry tomatoes and mushroom caps whole unless they are extra large.
- Cut fennel into julienne strips. Break cauliflower into small florets. Trim off coarse stems of broccoli and use tender florets for dipping.
- Note: Any leftover dip can be used as a sauce for baked potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 923g | |
| Recipe makes 2 servings | |
| Calories 522 | |
| Calories from Fat 313 | 60% |
| Total Fat 35.66g | 45% |
| Saturated Fat 20.07g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 356mg | 15% |
| Potassium 2552mg | 73% |
| Total Carbs 46.39g | 12% |
| Dietary Fiber 14.2g | 47% |
| Sugars 19.66g | 13% |
| Protein 14.51g | 23% |
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