Green Dip with Veggie Sticks

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Dip:

1/3 cup parsley leaves
1/3 cup fresh dill fronds
1/3 cup tarragon leaves
1/3 cup chives
Juice of half a lemon
1 clove garlic (smashed)
2 Tbs. Mayonnaise (Phase One)
1/2 cup Organic greek yogurt
1/2 cup Organic sour cream
1/3 cup Organic goat cheese
salt & black pepper to taste

Veggies:

Green Beans (blanched)
Carrot Sticks
Red Bell Pepper Strips
Green Onion
Cucumber
Cherry Tomatoes (on toothpicks)

Be creative and use any veggies you like.

Directions:

Rinse the herbs and dry in a salad spinner. Put in a food processor and pulse until minced.

Add lemon juice, garlic, mayonnaise, yogurt, sour cream and goat cheese to processor and pulse until blended well, scraping down sides of processor bowl as you go.

Salt and pepper to taste.

Serve in cups with dip on bottom and veggies on top.

Quick Notes:

Phase 2 Recipe

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