Egg Dip with Veggies
Number of servings : Prep time: Cooking time: 1 ½ hour Type of meal : | Hors d’oeuvres | Hors
Number of servings :
Prep time:
Cooking time: 1 ½ hour
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet : | Vegetarian
Ingredients
4 hard-boiled eggs, peeled
1/3 cup (75 mL) plain yogurt, or to taste
2 tbsp (30 mL) light mayonnaise
2 tbsp (30 mL) chopped green onion
2 tsp (10 mL) chopped fresh dill OR 1/2 tsp (2 mL) dried dill
2 tsp (10 mL) chopped fresh basil OR 1/4 tsp (1 mL) dried basil OR 1/4 tsp (1 mL) dried basil OR 1/4 tsp (1 mL) dried basil
1 tsp (5 mL) Dijon mustard
Salt, cayenne pepper and garlic powder, to taste
Raw vegetables*
Canadian Swiss or Canadian Brick cheese cubes
Pita bread wedges or bread sticks
Directions
* Such as: sweet pepper strips, celery or carrot sticks, cucumber slices, broccoli or cauliflower florets, cherry tomatoes and mushrooms.
In food processor or blender, purée eggs. Blend in yogurt, mayonnaise, onion, dill, basil and mustard. Season to taste. Spoon into 4 plastic containers with tight-fitting covers.
Refrigerate. (Serve within 3 days.) Serve with vegetables, cheese and pita bread wedges or bread sticks.
Makes 4 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:170
