Kate's Cuisine

Mar 05 2014

Veggie Dip

Veggie Dip

The thing that scared me the most about doing this reduced-carb thing for the month of March was the fact that I would have to say good-bye to snacking as a whole. But just like everything else, you can still snack – even as much as you want – if you know how to do it. So while my chocolate bars and my potato chips will have to wait a few more weeks before we’re reunited, I can still enjoy something else that has actually always been one of my favourite snacks – veggies and dip! It’s really very much like the dip recipe I gave you awhile back for chips and dip, but replace the onions and spices with lots and lots of fresh herbs. And remember, if you’re doing the lower carbs with me this month, don’t worry about the fat in this dish. We’re allowed as much of that as we want!

1 cup mayonnaise $0.99
3/4 cup sour cream $0.45
1/4 cup fresh dill, chopped $0.90
1/4 cup fresh chives, chopped $0.30
1/4 cup fresh basil, chopped $1.20
Salt $0.01
Pepper $0.01

Total cost $3.86
Cost per serving $0.97

1.) Place everything in a bowl and stir thoroughly to combine. Place in fridge for at least two hours to allow flavours to marry.

2.) Serve and enjoy!

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