Basil Parmesan Dip (Cooking Light)


Food.com
5 mins (prep 5)
8 ingredients
1 servings
This addictive dip is from the July '09 Cooking Light issue. I served this for dipping with pita chips and also with bread cubes. It makes a WONDERFUL sandwich spread - we put it on a turkey sandwich. The original recipe didn't call for the olive oil; I decided to add it since it only adds about 1 fat gram per 2 tablespoon serving. So you can certainly leave it out if you're watching fat grams.

Categories:  <-15-mins , seasonal , dip , easy , 3-steps-or-less , spreads , quick , summer , vegetarian , appetizer , time-to-make ,
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Ingredients

Nutrition

Serving Size (23.52 g)
Servings 1
Amount per Serving
Calories 138.86 Calories from Fat 133.47
% Daily Value *
Total Fat 14.83g 22.82%
Saturated Fat 2.05g 10.26%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.87mg 0.04%
Total Carbohydrate 1.84g 0.61%
Dietary Fiber 0.39 g 1.54%
Sugars 0.03 g %
Protein 0.32g 0.64%
Vitamin A 0.27IU% Vitamin C 1.19mg%
Calcium 8.84mg% Iron 0.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
lightly packed fresh basil, romano cheese, reduced-fat sour cream, fresh lemon juice
 

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