22 December, 2015

Parmesan Lemon Dip | Martha Stewart's Hors D'oeuvres



Parmesan Lemon Dip ingredients (5)
Makes 1.25 cups
1 cup Crème Fraiche
2 (5.3-oz / 150g) containers Dannon® Oikos® Greek Nonfat Yogurt
3/8 cup 1/4 cup grated Parmesan cheese
2 lemons, zested and juiced
Zest of two large lemons
Juice of one large lemon
1/8 tsp ground white pepper
3 cloves Baked Garlic, peeled and smashed


Parmesan Lemon Dip Directions
In a small mixing bowl, combine all ingredients; stir well. Set aside until ready to serve.


Parmesan Lemon Dip Notes
  • The flavor is great. I prepared this dip twenty-four (24) hours in advance, refrigerating it until thirty (30) minutes before serving time.

  • As modified above, the Parmesan Lemon Dip is not thick; if thick is your preference, I suggest substituting some reduced-fat sour cream for part of the Greek yogurt, 




Adapts Martha Stewart, Martha Stewart's Hors D'oeuvres: The Creation and Presentation of Fabulous Finger Foods (New York: Clarkson N. Potter, Inc., 1984), 141. Photo 30.


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Page last modified 28 December 2015

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