1Place shallot and cucumber in food processor, process until finely chopped. Drain any liquid, transfer to a small bowl. Add sour cream, vinegar, herbs, salt and pepper to
taste.
2Refrigerate 2 hours and serve with baked chips or vegetables.*
Nutritional Information
Serving Size: 1/4 of dip
Amount Per Serving:
Calories 116
Total Fat 8.8 g
Total Carbohydrate 5.2 g
Protein 4.5 g
Cholesterol -- mg
Sodium 190 mg
Fiber 0.1 g
*Not Included
Additional Information
Recipe Category: Snack
Recipe Subcategory: Dips and Spreads
Recipe Ethnicity: N/A
Dietetic Info:
Glycemic Index:
Gluten Free: No
Vegetarian/Allergen Info: Contains Dairy
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.
Recipe