TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Cucumber-Garlic Yogurt Dip (Greek Tzatziki)

Sour Cream Dip or Sandwich Spread

Red Pepper Sour Cream Sauce

Tangy Yogurt Vegetable Dip

Spinach-Yogurt Dip

Appetizer and Party Food Recipes

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.

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 fresh lemon juice
  • Salt to taste
  • 2 tablespoons chopped chives
  • Chopped fresh parsley (garnish)
  • Additional chopped chives (garnish)

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.

Suggested Vegetable Crudites
Cherry tomatoes
Celery sticks
Carrot sticks
Cucumber sticks
Asparagus
Broccoli florets 		Scallions
Bell pepper strips
Cauliflower florets
Snow peas
Radishes
Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.