Wednesday, December 26, 2012

Double-Dipping Allowed: New Twist on Serving Veggies and Dip

I am a big fan of finding unusual ways to use glassware and serving pieces. To that end, I suggest using little glasses, or even shot glasses, for individual servings of veggies and dip. To make: place a few tablespoons of creamy dip in the bottom of a glass; add cut veggies, such as baby carrots, green pepper strips, celery stalks and cherry tomatoes. Set out toothpicks to help get the cherry tomatoes out of the glass. :) You could also use blanched asparagus tips, red pepper strips, or cucumber strips (you get the idea). These may be prepared several hours in advance. Cover with plastic wrap and keep refrigerated until ready to serve. Place the filled glasses on a tray on your buffet table or coffee table.

Vegetable Dill Dip
The Ingredients.
1 cup sour cream
1 cup mayonnaise
1 tablespoon dried dill weed
1 tablespoon minced onion
1 tablespoon dried parsley
1 teaspoon Beau Monde seasoning
The Directions.
Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde seasoning in a bowl. Cover and refrigerate 8 hours or overnight. Makes 2 cups.

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