LEMON BASIL DIP
This dip is great on fish, chicken, burgers, or even a crisp green salad.
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1 tablespoon lemon juice
1/8 teaspoon salt
1 teaspoon Splenda
1 clove garlic, minced
1/2 cup chopped fresh basil
1/2 cup light sour cream
1/2 cup reduced fat mayonnaise
Freshly ground black pepper
In a small bowl whisk together the lemon juice, salt, Splenda, garlic, basil, sour cream, mayonnaise, and black pepper. Cover and chill for at least one hour. Makes 8 servings about 2 tablespoons each.
Per Serving: 69 Cal; 1 g Protein; 5 g Tot Fat; 2 g Carb; 0 g Fiber; 0 g Sugar; 150 mg Sodium
I could not WAIT to get home and make this last night. It was yum, yum good! I dipped my Parmesan Tuna Patties in it for dinner. (shiver) sooo delish!
Oh my gosh!!!! This was so unbelievably good! I didn’t have fresh basil or light sour cream so I used dried basil and 0% Fage and let me tell you—WOW! Thumbs up for an awesome recipe, Linda!
I really enjoyed the flavors of this dip. I found it on Pinterest looking for a way to use my plentiful amounts of basil from our garden. I did not use the reduced fat products and it tasted fabulously. Thanks for sharing!