Dip - Hot Vegetable Dip 

Serve with bread or crackers. Or serve with roasted vegetables for a 'hot veggie tray'! This base is cheese, mayo, sour cream and mustard.

In medium saucepan, mix:
1/2 c mayonnaise
1/2 c sour cream
1 T yellow mustard
1/4 t pepper
Warm up to almost a gentle boil and simmer just a few minutes.
Stir in just until melted:
2 c (8 oz) shredded cheddar cheese (havarti was very good too)

Stir in the meat of choice (or not, it is very good without it) and the vegetables of choice (also very good without them added) and serve warm.

Hot Veggie Tray:
~To satisfy your dairy-free friends this is beautiful served 'deconstructed'. Warm your prepared veggies, mix up the creamy sauce to taste and in whatever quantity you want. Serve seperately - really the veggies are good all by themselves, but for the decadent dairy lovers, it is really really good with the sauce served with the veggies. And the veggies are beautiful lined up on a rectangle platter.
Options:
~about 6 slices bacon, cooked and broken up OR equivalent of very dry diced ham (cook the ham to remove the water)
~cooked broccoli - roasted or steamed in good salted water
~spinach - roasted or sauteed to remove the water, then chopped
~any other roasted vegetables, which would have all their flavor inside them and would hold their shape in the dip.
~OR roast all your vegetables and chop very small (which can be prepped early) then mix in later.
~Add dehydrated tomatoes as you rewarm the veggies.

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