Lemon-Basil Dip with Sugar Snap Peas and Smoked Salmon |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1-1/2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 cup mayonnaise | 3/4 cup plain whole-milk yogurt | 1/3 cup chopped fresh basil |
| 1 tablespoon fresh lemon juice | 1/2 teaspoon grated lemon peel | 1/8 teaspoon cayenne pepper |
| 1 pound sugar snap peas | 1-1/2 pounds thinly sliced smoked salmon | fresh basil leaves |
| 1 | Mix first 6 ingredients in small bowl. Season dip with salt and pepper. Cook sugar snap peas in pot of boiling salted water 45 seconds. Drain; place in bowl of ice water to chill. Drain. Pat dry. |
| 2 | Cut salmon slices in half if large. Roll each into loose cylinder; place each on basil leaf. Place dip in bowl on platter. Arrange peas and salmon topped basil around dip. |