Best Lemon Caper Dip Recipes

LEMON CAPER DIP

Lemon Caper Dip image

Serve with cut up veggies or your favorite crackers! From Diabetic Living, Summer 2005. Very important to use fresh dairy ingredients for this recipe.

Provided by COOKGIRl

Categories Lemon

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

8 ounces low-fat sour cream
1/2 cup plain nonfat yogurt, drained
1 tablespoon capers, drained and finely chopped
2 teaspoons fresh dill weed, snipped or 1/2 teaspoon dried dill weed
1 teaspoon fresh lemon juice
1/2 teaspoon lemon peel, finely grated

Steps:

In a small, non-reactive serving bowl combine all the ingredients.
Cover and chill until ready to serve.
*Stir dip before serving.*.
Garnish with some fresh dill weed and a few strands of lemon peel.

LEMON, CAPER & GARLIC WHITE-BEAN DIP

Lemon, Caper & Garlic White-Bean Dip image

Make and share this Lemon, Caper & Garlic White-Bean Dip recipe from Food.com.

Provided by Jellybean

Categories Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can cannellini beans
3 garlic cloves, chopped
1 tablespoon capers
1 tablespoon lemon zest
2 tablespoons lemon juice
1/4 cup flat leaf parsley
sea salt
black pepper
2 -3 tablespoons extra virgin olive oil

Steps:

Drain and rinse beans well. In a food processor, combine all ingredients except parsley. Process on high until texture is very smooth and creamy. Pulse in parsley. Adjust ingredient amounts to suit your taste; this is a very forgiving recipe and amounts do not need to be exact. Place in covered bowl and chill for at least 2 hours. Serve with warm pita bread, pita chips and assorted vegetables cut to dipping size (carrots, bell peppers, onions, etc.).

ARTICHOKE, CAPER & LEMON DIP

Artichoke, Caper & Lemon Dip image

Make and share this Artichoke, Caper & Lemon Dip recipe from Food.com.

Provided by English_Rose

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

10 ounces artichokes, marinated, drained
1 garlic clove
2 ounces pine nuts, toasted, plus extra
1 lemon, zest and juice
3 tablespoons parmesan cheese, grated
1 ounce flat leaf parsley, a few leaves reserved
3 tablespoons extra virgin olive oil

Steps:

Combine all ingredients in a food processor or blender, then season with salt and pepper.
Purée until fine, then scrape into a bowl.
Sprinkle with extra pine nuts and the reserved parsley leaves to serve.

Nutrition Facts : Calories 121.9, Fat 10.6, SaturatedFat 1.4, Cholesterol 1.6, Sodium 65, Carbohydrate 6.5, Fiber 3, Sugar 0.3, Protein 3.1

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