Lemon-Basil Egg Salad Dip

This super-simple creamy lemon-basil dip is fresh and light, but surprisingly filling! The secret is throwing in some fiber-filled green beans and protein-packed hard boiled eggs. They give the dip a beautiful green color and thick, creamy texture. Plus, it's a great way to sneak some extra veggies into your diet or to trick a picky eater. The green beans add extra vitamins and minerals (click here for nutrition data) that you won't find in your typical onion dip.

It makes for a great snack and starter alongside some veggies, crackers or toasted bread, but you can also spread it on sandwiches and wraps for a little extra flavor!

Lemon-Basil Egg Salad Dip
Makes approx. 2 cups.  
1/2 lb. green beans, ends trimmed
1 onion, chopped
1 T. olive oil
4 hard boiled eggs
1 cup basil leaves (50 grams)
 1/3 cup low-fat greek jogurt
1/3 cup low-fat cream cheese
Juice of half a lemon
Salt and pepper (to taste)
1. Bring 1/2-inch (1.5 cm) of salted water to boil in a medium-sized pot. Add green beans, cover and cook for 4 mins.
2. While they are cooking, bring a pan to medium heat, add oil and cook onions until they are soft and begin to brown 5-7 minutes.
3. In a food processor or large pot, add onion, green beans, egg, basil, lemon, cream cheese and yogurt. Pulse until smooth or use an emersion to blend until smooth. Season with salt and pepper and refrigerate for an hour.

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