October 2, 2009 | Appetizers, Condiments, Salads
I hosted a fun party last night – a Sangria, Swap, (Late) Summer, Silpada Party for aboug 30 women. I made the sangria – white and red – and will share those recipes later with you, but wanted to show you this fun way to serve your crudite (fancy for vegetable appetizer) and dip.
Firstly, all of those lovely vegetables you see came from my CSA farm this past week or two – red and orange peppers, yellow and orange carrots, and green beans. I knew I just had to serve them and I made my new favorite salad dressing to use as a dip. If you want to use this as a salad dressing, I recommend thinning it with some milk, but as a dip, just use the sour cream and mayo. And you can make this as fattening as you like – use anything from full fat to light to non fat mayo and sour cream to make it work for you.
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon minced fresh dill (or more to taste)
- 1-2 cloves garlic, minced fine (I use the Microplane for this)
- 2 tablespoons white vinegar (or more to taste)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2-3 tablespoons milk, optional
- Combine mayonnaise, sour cream, dill, garlic, vinegar, salt and pepper and mix well. If you prefer a thinner salad dressing, add milk, one tablespoon at a time until you achieve the desired consistency.