Veggies and dip seem like they are on every kid-friendly menu around. And then somewhere along the line, dip gets itself a bad rap, and it is left off the table. But I still like eating veggies with dip. Frankly, I can’t imagine crunching into a crisp broccoli floret, or stringy celery stick without it.
For a long time, the health industry had us believing that fat was bad (and therefore, dip was bad). It’s true that not all fats are created equally, (more on that later!), but fats are a necessary part of our diet because they enable our bodies to utilize fat-soluble vitamins, such as Vitamins A, D, E and K. That’s right, we can’t access many of the vitamins found in vegetables without a side of fat!
So I say, raise a carrot stick, smothered in creamy goodness, to a new-found appreciation for dip indulgence!
Basic Creamy Dip
(A Grow. Cook. Eat. Share. original recipe)
1 cup sour cream
1 cup mayonnaise (homemade or store bought)
1 tablespoon unpasteurized honey
1 tablespoon apple cider vinegar
1 1/2 teaspoons sea salt
1 teaspoon onion powder
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
This dip is wonderful on its own, but there is no reason it couldn’t be enhanced with a few extra flavors. Here are some suggestions that take this dip from great to amazing!
Herbalicious: 2 tablespoons fresh parsley, basil, or baby dill, minced
Creamy Tartar: 1/4 cup finely chopped dill pickles
Roasted Pepper: 1/4 cup finely chopped roasted red pepper
Eastern Fusion: 1 teaspoon ground cumin, and a pinch of cayenne pepper
Caramelized Onion: 1/2 white or yellow onion, sautéed
Tex-Mex: 1/2 jalepeno (ribs and seeds removed), finely chopped, 1 tablespoon minced cilantro, and the juice of one lime (to replace the vinegar)
Do you have an inspired dip add-in? I would love to hear how you bring flavor and vibrancy to your veggie platter!