Raspberry Dip Recipe


Nutrition

Cal/Serving: 97
Daily Value: 5%
Servings: 4

Low-Carb, Low-Sodium
Kidney-Friendly, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g13%
Saturated5g25%
Carbs4g1%
Fiber0g0%
Sugars4g0%
Protein1g2%
Cholesterol22mg7%
Sodium38mg2%
Calcium52mg5%
Magnesium6mg2%
Potassium79mg2%
Iron0mg1%
Zinc0mg1%
Phosphorus53mg8%
Vitamin A249IU5%
Vitamin C0mg1%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg4%
Niacin (B3)0mg0%
Vitamin B60mg1%
Folic Acid (B9)3µg1%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Raspberries
flickr/BrittneyBush

This blushing dip isn’t so shy, so you shouldn't be either. Try dipping vegetable favorites, shrimp, or broiled chicken chunks, or drizzle the dip lightly over a berry or melon salad.

INGREDIENTS

  • ¾ cup fresh or frozen raspberries
  • ¼ cup balsamic vinegar
  • ¾ cup sour cream

DIRECTIONS

Place the raspberries and vinegar in a small bowl and stir. Cover with plastic wrap, and let sit for 30 minutes at room temperature.

Pour the raspberry mixture into the bowl of a food processor or blender, and process until smooth.

Place the sour cream in a medium-sized serving bowl. Gently fold the raspberry mixture into the sour cream. Refrigerate until serving time.

Recipe Details

Adapted from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins (Workman Publishing Co., 1989)

Servings: 4

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