Garden-fresh basil makes this dip flavourful and pretty. Choose an assortment of vegetables (such as carrots, fennel, green beans, peppers, turnips and zucchini) to cut into 6 cups (1.5 L) sticks. Blanch in boiling water for 1 minute or just long enough to remove the rawness. Then drain and quickly chill in ice water for a crisp, bright platter.
- Portion size 500 servings
- Credits : Canadian Living Magazine: August 2007
Ingredients
Method
In food processor, pulse together basil, oil, garlic, lemon juice and hot pepper sauce until smooth; pulse in mayonnaise. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)Nutritional facts Per 1 tbsp 15 mL : about
- Sodium 59 mg
- Protein trace
- Calories 94.0
- Total fat 10 g
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 1 g
%RDI
- Vitamin A 1.0
