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Ingredientes
- 2 tbsp. fresh dill
- 2 tbsp. fresh parsley
- 8 ounce. cream cheese
- 4 ounce. butter
- 4 ounce. lowfat sour cream
- 2 tbsp. fresh lemon juice
- 1 tbsp. freshly grnd pepper
- 1 teaspoon salt
Direcciones
- In blender or possibly food processor, mince fresh herbs. Add in cream cheese, lowfat sour cream, and butter, that have been brought to room temperature. Blend, then add in the rest of ingredients.
- Refrigeratefor several hrs. Great as a vegetable dip or possibly as a sandwich spread. Will keep for several days in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 282 | 92% |
| Total Fat 32.05g | 40% |
| Saturated Fat 19.19g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 634mg | 26% |
| Potassium 111mg | 3% |
| Total Carbs 3.31g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.03g | 1% |
| Protein 2.97g | 5% |
