Best Vegetable Dip
Source: The NEW Food Processor Bible
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I used this recipe in my catering business for years, with rave reviews!
1 clove garlic, peeled
2 green onions or 1/2 small onion
2 baby carrots
1/2 red bell pepper
1 cup sour cream (regular or light)
1 cup mayonnaise (regular or light)
1 tsp. Worcestershire sauce
Dash salt
Freshly ground black pepper
1/4 tsp. each dried basil and oregano |
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The New Food Processor Bible |
Steel Blade: Drop garlic through feed tube while machine is running; process
until minced. Add onion, carrots and red pepper; process until minced. Add
remaining ingredients and process until blended, 8 to 10 seconds. Chill.
Yield:
2 cups. Do not freeze.
Variations
Eliminate Worcestershire sauce, basil and oregano. Add any of the following:
2 or 3 tbsp. grated cucumber; 1 tbsp. horseradish; 2 or 3 tbsp. anchovy
paste; 2 or 3 tbsp. chili or barbecue sauce.
Substitute
yogurt and creamed cottage cheese for the sour cream and mayonnaise.
Increase processing time to 4 seconds, until smooth and creamy.
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