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SOUR CREAM VEGETABLE DIP WITH DIJON, CAPERS AND CHIVES

http://teriskitchen.com/appetize/vegedip.html

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.