Veggie Dip #1

With football season around the corner — not to mention baseball playoffs and the World Series — we’re entering Snacking Season. 😀 I’m going to add some simple easy dips and snacks on the blog off and on as we head into fall. This recipe is, in many ways, an old-fashioned dip because it uses sour cream as a base. It’s delicious this way, probably because of all that fat. 😉 If you want a lower-fat option, substitute 8 oz silken tofu for half the sour cream. This will substantially alter the flavor of the dip compared to using just sour cream as the base (but it’s still good). After it’s been refrigerated for a few hours you might want to taste and tweak the seasonings.

If you’ve never made a dip from scratch, this is a good starting point; from this you may decide to add more of this, less of that, or a bit of something else. Seasonings that you typically use together when cooking will probably go together okay in a dip. I would add one caution to your experiments: pre-mixed seasonings usually have salt added, so check the label before you add salt!

16 oz sour cream
1/2 tsp garlic powder
1/2 tsp dried dill
1/2 tsp parsley
1/2 tsp marjoram
2 tsp dried chives
1/4 tsp sea salt

Mix all ingredients well. Refrigerate for several hours.

Looking for more dips, spreads, and snacks? Try the “snack” tag in the sidebar. Last week: Homemade Pimiento Cheese! Good for sandwiches, or on crackers or stuffed celery sticks.


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