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SOUR CREAM VEGETABLE DIP WITH DIJON, CAPERS AND CHIVES MAKES 1 QUART This is my mother's vegetable dip recipe and it is a real winner. It is always highly praised at parties. It is quick, easy and absolutely delicious as an appetizer or the centerpiece of a party buffet. I have included a list of my favorite vegetable crudites. You can use some, all or others as desired. INGREDIENTS 1 quart (32 ounces) sour cream (can use reduced fat) 2/3 cup Dijon mustard 1 teaspoon dry mustard 1/2 cup capers 2 tablespoons lemon juice Salt to taste 2 tablespoons chopped chives Chopped fresh parsley (garnish) Additional chopped chives (garnish) Suggestions for Vegetable Crudites: Cherry tomatoes Celery sticks Carrot sticks Cucumber sticks Scallions Bell pepper strips Asparagus Broccoli florets Caulifower florets Snow peas, blanched Radishes Blend together the first 7 ingredients. Refrigerate overnight; bring to room temperature before serving. Garnish with chopped parsley and chives. Place on a large platter or tray and surround with the vegetables. Notes: This dip keeps well in the refrigerator for up to 5 days. If fresh chives are unavailable, substitute freeze-dried. The vegetables can be cleaned and cut the day before; place in storage containers with a few ice cubes to retain their freshness and crunch. This is a fairly healthy dip as is if you don't overdue it. However, if you prefer a lighter version, substitute nonfat Greek yogurt for some of the sour cream.

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SIMILAR OR RELATED RECIPES Cucumber-Garlic Yogurt Dip (Tzatziki) Seasoned Sour Cream Spread or Dip Red Pepper and Onion Sour Cream Sauce Tangy Yogurt Dip with Vegetable Crudites Spinach-Yogurt Dip Additional Appetizer and Party Food Recipes

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