Swamp Dip
Servings: 6
Calories: 283kcal
Ingredients
- 1/3 cup fresh mint, rough chop
- 1/3 cup fresh dill, rough chop
- 1/3 cup fresh parsley, rough chop
- 1/3 cup fresh cilantro, rough chop
- 1 jalapeno seeded and veins removed
- 2 scallions, ends removed and chopped
- 2 tbsp fresh lemon juice
- 1 pinch salt
- 1/3 cup cup feta
- 1 avocado, stone removed, peeled, chopped
- 2-3 tbsp olive oil
- 1/3 cup Greek yogurt
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 cup pretzel sticks
- 1.5 cups broccoli flowers cut into smaller pieces and blanched
Instructions
- Using a food processor, hand held blender or food chopper blend together mint through olive oil until pureed. Use more olive oil if needed to keep it loose.
- Stir puree into Greek yogurt, sour cream and mayonnaise. Refridgerate until ready to serve.
- Spread dip on a flat platter or plate. Place pretzels and broccoli around dip to look like fallen trees. Serve.
Nutrition
Calories: 283kcal | Carbohydrates: 15g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 326mg | Potassium: 369mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1025IU | Vitamin C: 37mg | Calcium: 105mg | Iron: 2mg