Instant Veggie Dip: Back To School Post #8
I came across this recipe via 100 Days Of Real Food and even though I have a reliable ranch dressing recipe that I use, I liked the flavors and thickness of this one for dip. The fact that it is a spice mix that you make ahead is extremely appealing to me. Just as convenient as the little pre-made spice packets at the supermarket, but without all the added mystery chemicals, maltodextrin (I looked-I don’t have any of that in my spice cabinet), and MSG. This is fresh and quick and easy, so I decided to give it a whirl.
I am so glad I did! Great flavor and perfect for those days when I am trying to put together lunches for the kids, but want to send them with something other than hummus or bottled dressing to dip their carrots and peppers in. I have smeared this in wraps with sliced chicken, fresh spinach, tomatoes, and cheese, and have future plans to use the dregs of the last batch as a cold, tangy dip for spicy chicken wings. Its great with a roast beef sandwich too. Heck! You could put the dried spices together and send it out in cute little bottles at Christmas with directions to make the dip! Don’t you think that a homemade dip for veggies would be a nice change of pace from all the cookies? One Year Ago: Gluten Free Apple Carrot Muffins
Two Years Ago: Maple Pecan Shortbread & Chicken & Barley Soup
Three Years Ago: Baked Macaroni & Cheese
1/4 c dried parsley
2 tsp dried dill
2 tsp garlic powder
2 tsp onion powder
1 tsp dried basil
1 tsp cracked black pepper
1 c sour cream (I use light)
2 T spice mix
salt to taste
For spice mix, combine all ingredients and store in a sealed jar or container. Don’t forget to label it! When ready to make dip, combine sour cream, spice mix, and a pinch of salt. Let sit so the flavors can meld at least an hour. Stir the dip well and taste for seasoning, adding salt if necessary. Just before serving, stir and taste again. Dip can be kept sealed in the fridge for several days. This spice mix makes enough for exactly three batches of dip.