Vegetable Dip Recipe

Show me a vegetable and I’ll show you this dip. It’s too easy, and makes for party time, any time.

Dips are always best made ahead and refrigerated overnight. Mix very well, cover with film pressed right down onto the surface of the dip, and keep cold.

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Ingredients

1 cup (8 oz) mayonnaise
2 cups sour (16 oz) cream
1 cup cream (8 oz) cheese
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon pepper
1 pack of dry vegetable soup mix (we use Knorr)

Directions

Combine the ingredients, mixing very well. Transfer the dip to a smaller bowl (which can be your serving bowl,) cover tightly with film, and refrigerate.

Before serving, stir the dip in the bowl, and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc - something with lots of color.

Your eyes eat first. Spend some time on your vegetable prep. Choose nice looking ones, and cut them in those bite-size, easy to handle pieces. Usually you can cut them the day before and store in zip locks overnight - careful to squeeze out as much air as you can. It really helps!

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