Lime & Herb Dip
July 5, 2009
We had our families over for a July 4th barbecue this weekend, and I made up this dip to serve before hand with chips and pretzels. I wanted to use the green onions, parsley, and cilantro from my farm share; the cilantro always reminds me of guacamole so the lime and jalapeno seemed like natural additions here, too. Next time I’d add an extra jalapeno.
My mom said this was the best dip she ever ate in her life. (Really, I think she was just excited about the potato chips!) It’s very fresh and cool tasting, and was a perfect beginning to our traditional cook out. I’d make it again to bring to a party.
Lime & Herb Dip
2 c. sour cream
1 lime, zested and juiced
4 green onions, minced
1 jalapeno, minced (or more)
1 large handful fresh parsley, finely chopped
1 large handful fresh cilantro, finely chopped
1/4 tsp. salt (or more to taste)
Combine all ingredients in a medium bowl and stir well. Allow to chill in the fridge for at least an hour before serving.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Grammy | July 6, 2009 at 8:28 am
Sublime lime!
2.
Carol | July 8, 2009 at 7:42 am
This looks really good! My brother and SIL are visiting on Saturday and I’m making chicken fajitas. I think this will be perfect for pre-lunch munching!
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