GREEN DIP
6 cups bitter salad greens such as escarole, dandelion or watercress
2 green onions; cut up
1 small clove garlic; quartered
1/2 cup fat-free mayonnaise dressing
1/2 cup fat-free dairy sour cream
fresh herb sprigs (optional)
assorted fresh vegetables and/or crackers
1. Cut center vein out of escarole, if using. Bring a large pot of salted water to a boil. Add greens and boil about 30 seconds or until limp. Drain; cool slighly. Squeeze moisture out of greens.
2. Place greens, green onion, garlic, mayonnaise dressing and sour cream in food processor bowl or blender container. Cover and process or blend until nearly smooth. Chill several hours before serving. Garnish with fresh herb sprigs, if desired. Serve with assorted fresh vegetables and/or crackers.
* NOTE: Change the style of your dip by adding these items to it: Italian-style: Add 2 tablespoons snipped fresh basil and 1 tablespoon Parmesan cheese; Mexican-style: Add 2 tablespoons green salsa. Garnish with snipped fresh cilantro; Indian-style: Add 1 to 2 teaspoons curry powder and 1 to 2 tablespoons chopped chutney. Garnish with snipped fresh cilantro.
Yields 1 1/2 cups
CALORIES: 10; PROTEIN: 1g; CARBS: 2g; FAT: 0g; FIBER: 0g; CHOL: 0mg; SODIUM: 70mg.
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