The Herb Gardener’s Dip

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The Herb Gardener’s Dip
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Servings
5 servings
Servings
5 servings
The Herb Gardener’s Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
5 servings
Servings
5 servings
Ingredients
Servings: servings
Instructions
  1. In a medium bowl, stir together the mayonnaise, apple cider vinegar, sour cream, and garlic powder until combined. Stir in onion and herbs.
  2. Cover and refrigerate at least two hours. It’s best made a day in advance.
  3. Serve with carrots, cucumbers and grape tomatoes.
  4. Notes: For the herbs, I prefer using mostly basil and rosemary (about 1/3 cup combined), with the rest being thyme, oregano, parsley and marjoram. You can use sage, but a little goes a long way. Fresh dill is also good. The key is using finely minced herbs.
Recipe Notes

If you have a small herb garden, you could use 1/3 cup fresh basil and rosemary and add 1/2 teaspoon each of dried oregano, thyme, parsley and marjoram.

Recipe Credits:
Juliana Goodwin
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