Sour Cream Vegetable Dip with Dijon, Capers and Chives
Makes about 4 cups
This was my mother's vegetable dip recipe and it is a real winner. It is always highly praised at parties. The dip is quick, easy and absolutely delicious as an appetizer or the centerpiece of a finger food party buffet. I have included a list of my favorite vegetable crudites. You can use some, all or others as desired. The recipe can be halved.
- 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 fresh lemon juice
- Salt to taste
- 2 tablespoons chopped chives
- Chopped fresh parsley (garnish)
- Additional chopped chives (garnish)
Suggested Vegetable Crudites
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Blend together the first 7 ingredients. Refrigerate at least several hours or overnight to allow the flavors to blend. Bring to room temperature and garnish with chopped parsley and chives before serving. Place on a large platter or tray and surround with the vegetables.
Notes: This dip keeps well in the refrigerator for up to five 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 use moderation. However, if you prefer a lighter version, substitute nonfat Greek yogurt for some of the sour cream. I have done that and it is equally creamy and delicious.