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

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.