I love late August because there is an abundance of fresh garden produce available. Vegetable and dip platters make a great snack for any occasion. Vegetables are so colorful that they make any platter look outstanding plus raw vegetables are healthy food.
I like to use a variety of vegetables, colors, shapes, and textures on a veggie platter, making it pleasing to both the eye and the palette. Like these colorful dragon tongue beans, for example. These beans are actually best eaten raw because, if cooked, they lose their color.
I like the crunchiness of raw cauliflower which now comes in a variety of colors – purple, green, or this bright orange.
Make sure a variety of veggies are included so there is something for everyone’s taste.
I love the many varieties and colors of cherry tomatoes available including these pear-shaped and tiger-striped ones.
It’s easy, I know, and sometimes tempting to buy bottled dip from the supermarket but the downside is those dips/dressings may contain ingredients that aren’t necessarily so healthy. That’s why I like to make my own dip.
The dip recipe I am sharing today actually does double duty in a couple of ways. First, it contains fresh veggies so, not only do the vegetables get dipped into it but the dip itself also has radishes, onion, green pepper, and cucumber as ingredients in it. Second, this dip may also be used as a salad dressing on your favorite green salad. The dip doesn’t contain any unusual or hard-to-find ingredients.
This is an easy dip to make. Other than mincing up the veggies, it’s simply a matter of mixing all the ingredients together in one bowl. It’s best if it chills for at least a couple of hours before serving which also makes it convenient as it can be prepared and refrigerated earlier in the day. The veggies can also be prepared earlier in the day as well which makes it one less thing to do before a gathering.
Summer Garden Vegetable Dip
1 cup sour cream
½ cup mayonnaise
1 tbsp sugar
½ tsp fine sea salt
Fresh ground pepper, to taste
Dash of garlic powder, to taste
3 tbsp finely chopped radishes
¼ cup finely chopped green pepper
¼ cup finely chopped red onion
¼ cup finely chopped English cucumber, unpeeled
In medium-sized bowl, combine sour cream and mayonnaise. Add sugar, salt, pepper, and garlic powder. Stir well.
Add the finely chopped (minced) vegetables and stir to blend well.
Cover and refrigerate for at least two hours prior to serving.
Serve with your favourite selection of garden vegetables.
Note: This may also be used as a dressing for tossed salads. This recipe is easily halved or doubled according to need.
Yield: Apx. 2 cups
Because there is sour cream and mayonnaise in this dip, it needs to be kept cold. I use a container that has a cavity for ice and then the dip container itself sits on top of the ice to keep it cool.
As soon as I spotted these napkins, I knew they would be appropriate for one of my vegetable and dip trays.
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