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Crunchy Lemon Dill Vegetable Dip

 
One serving costs about $0.27

$0.27 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 super bowl,vegetarian,gluten-free,gluten free,lacto ovo vegetarian condiment,dip,spread
spoonacular Score:19%

Spoonacular Score: 19%

 

Crunchy Lemon Dill Vegetable Dip might be just the hor d'oeuvre you are searching for. This gluten free and vegetarian recipe serves 10 and costs 27 cents per serving. One serving contains 90 calories, 1g of protein, and 9g of fat. This recipe from Foodista has 3 fans. It can be enjoyed any time, but it is especially good for The Super Bowl. A mixture of carrots, pepper, scallions, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is not so awesome. Try Lemon-Dill Roasted Vegetable Pasta, Crunchy potatoes with dill & onions, and Crunchy Salmon Sandwiches with Horseradish-Dill Mayonnaise for similar recipes.

Ingredients

Servings:
2
2  carrots
carrots
2 Tbsps
2 Tbsps dill
dill
1 Tbsp
1 Tbsp lemon juice
lemon juice
0.5 tsps
0.5 tsps lemon zest
lemon zest
0.25 cup
0.25 cup mayonnaise
mayonnaise
0.25 tsps
0.25 tsps pepper
pepper
0.33 cup
0.33 cup red bell pepper
red bell pepper
0.5 tsps
0.5 tsps salt
salt
2
2  scallions
scallions
8 ounces
8 ounces sour cream
sour cream
2  carrots
2
carrots
2 Tbsps dill
2 Tbsps
dill
1 Tbsp lemon juice
1 Tbsp
lemon juice
0.5 tsps lemon zest
0.5 tsps
lemon zest
0.25 cup mayonnaise
0.25 cup
mayonnaise
0.25 tsps pepper
0.25 tsps
pepper
0.33 cup red bell pepper
0.33 cup
red bell pepper
0.5 tsps salt
0.5 tsps
salt
2  scallions
2
scallions
8 ounces sour cream
8 ounces
sour cream


Instructions

  1. Mix sour cream, mayonnaise, lemon juice, lemon zest, chopped dill, minced scallions, minced carrots, chopped bell pepper, salt, and pepper.
  2. Refrigerate.
  3. Serve with vegetables, crackers, or whatever else you want.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.27
Ingredient
2 carrots
2 tablespoons dill
1 tablespoon lemon juice
½ teaspoons lemon zest
¼ cups mayonnaise
¼ teaspoons pepper
⅓ cups red bell pepper
2 scallions
8 ounces sour cream
Price
$0.21
$0.03
$0.10
$0.08
$0.28
$0.01
$0.25
$0.16
$1.54
$2.68

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can use yogurt instead of mayonnaise to make dips, sauces, and spreads that are rich in protein and less heavy.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
89k Calories
0.74g Protein
8g Total Fat
2g Carbs
1% Health Score
Limit These
Calories
89k
4%

Fat
8g
13%

  Saturated Fat
3g
20%

Carbohydrates
2g
1%

  Sugar
1g
2%

Cholesterol
14mg
5%

Sodium
179mg
8%

Get Enough Of These
Protein
0.74g
1%

Vitamin A
2369IU
47%

Vitamin K
16µg
16%

Vitamin C
8mg
10%

Phosphorus
33mg
3%

Calcium
32mg
3%

Vitamin B2
0.05mg
3%

Vitamin E
0.46mg
3%

Potassium
92mg
3%

Vitamin B6
0.05mg
2%

Fiber
0.54g
2%

Folate
8µg
2%

Manganese
0.04mg
2%

Vitamin B1
0.02mg
1%

Vitamin B5
0.14mg
1%

Magnesium
5mg
1%

Vitamin B12
0.07µg
1%

Selenium
0.76µg
1%

Vitamin B3
0.21mg
1%

covered percent of daily need

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