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Bees in the Herb Garden Dip
YIELD: Makes 20 (2 T) servings
INGREDIENTS
1 pint - sour cream
6 T - honey
2 T - orange juice, thawed, undiluted
2 T - Dijon mustard
1 T - cream-style horseradish
2 tsp. - rosemary, crushed
1 tsp. - chervil, crushed
1 tsp. - basil, crushed
3/4 tsp. - salt
1/2 tsp. - white pepper
1/4 tsp. - garlic powder
1/2 cup - feta cheese, finely crumbled
DIRECTIONS
In a medium bowl, combine all ingredients; mix well.
Refrigerate at least one hour to allow flavors to blend.
Stir before using and serve with vegetables.
NUTRITIONAL INFORMATION (per serving of dip)
Calories 64 kcal; Fat 5 g; Sat Fat 3 g; Carb 5 g; Protein 1 g; Fiber 0 g; Cholesterol 15 mg, Sodium 167 mg; Potassium 31 mg; Calcium 42 mg; Iron 0 mg; Vitamin D 0 mcg