Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Savory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Savory Dip Base
- 3 cups whipping cream
- 1 lb, 8 oz - 3 cups sour cream
- Directions:
- 1. Beat whipping cream stiff.
- 2. Fold in sour cream.
- =
Directions
Blue Cheese Dip 3 oz - 3/4 cup crumbled blue cheese 14 oz - 3 cups Savory Dip Base Directions: 1. Fold blue cheese into Savory Dip Base. Mustard Dip 3 tablespoons Dijon mustard 3/4 teaspoon thyme 14 oz - 3 cups Savory Dip Base Directions: 1. Fold mustard and thyme into Savory Dip Base. Herb Dip 1/4 teaspoon grated lemon peel 1/2 teaspoon dill weed 14 oz - 3 cups Savory Dip Base 24 romaine lettuce leaves 6 lbs. - 6 quarts fresh whole California strawberries Directions: 1. Fold lemon peel and dill weed into Savory Dip Base. 2. For individual servings: spoon 2 tablespoons of each dip into 3 serving bowls on serving plate. Yield: 3 lbs. (9 cups) Savory Dip Base