Dip - Hot Vegetable Dip 

Serve with bread or crackers. 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 and the vegetables of choice and serve warm.

~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 really good all by themselves, but for the decadent dairy lovers, it is really really good with the sauce on top of the veggies.
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)

~Add dehydrated tomatoes as you rewarm the veggies.

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