It’s that time of year when the veggies are plentiful, so why not cut up some carrots, celery, cucumbers, green peppers, broccoli or whatever is on hand and mix up a dip to eat them with?
Here are 4 dip recipes, guaranteed to get your family munching.
Low Cal Ranch Dip
1 cup sour cream, low fat or fat free
1 cup plain yogurt, low fat
1 tblsp ranch salad dressing powder, or to taste
Mix all together and refrigerate for about an hour before serving.
Cottage Cheese Onion Dip
1 cup low fat cottage cheese
1 tblsp lemon juice
One half cup plain yogurt, low fat
One quarter cup green onion, chopped
1 tsp salt
1 pinch pepper
Cooks can also add, to taste; curry powder, hot sauce, herbs, onion soup mix. In a blender, process cottage cheese and lemon until smooth, then stir in remaining ingredients.
Lena’s Dill Dip
1 cup sour cream
1 cup real mayonnaise
2 tbsp green onion, chopped
2 tbsp dried dill
1 and a half tblsp seasoning salt (like Bon Appetite or Beau Monde)
Blend all ingredients together, stir very well. Refrigerate for a least 2 hours before serving.
Crab Dip
1 can cream of mushroom soup
8 oz cream cheese
1 envelope unflavored gelatin
One half cup chopped celery
One half cup chopped green onion
1 cup real mayonnaise
1 can lump crab, drained
One quarter tsp curry powder
Heat soup and cheese together in a saucepan over medium heat until smooth and cheese is melted. Dissolve gelatin in � cup warm water and stir into warm cheese mixture. Let it cool. Add remaining ingredients. Pour into a greased mold, chill well. Also works if you just chill it in a bowl. Good with crackers or veggies.
Carbon Cooks: Dippity doo dah summer veggies
