Sour Cream Vegetable Dip with Dijon, Capers and Chives

http://teriskitchen.com/appetizers-recipes/sour-cream-vegetable-dip.html

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

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