I almost feel silly posting this recipe because it is just so darn simple. But, maybe that's a good thing and even more reason to share it with you. I think we all are constantly on the look-out for quick, no-fuss recipes that we can prepare with simple ingredients and little prep. This is totally one of those recipes. A raw vegetable platter is an ideal dish to take along to parties and it's something healthy that guests can nibble on all throughout the event. This dip, also, is something to keep on hand throughout the week in the fridge to dip fresh veggies into when cravings for a snack hit.
I keep washed, prepped vegetables in the fridge pretty much on a constant basis. I can grab fresh, raw veggies throughout my busy day without having to stop to wash, trim or cut up anything. And, I like some type of a dip alongside. Sometimes it something simple like, some carrots and celery plunged into peanut butter. Other times, my dip of choice is some version of hummus. And, when I'm in the mood for something creamy, I turn to this dip. It's full of flavor and is so much better than any store-bought dip out there.
NOTE: This is, also, fantastic to dollop atop corn or zucchini fritters. And, if you substitute 4 ounces of room temperature cream cheese for half of each amount of the mayo and sour cream, it makes a great spread for crackers or crisp pita.
4 ounces real mayonnaise
4 ounces all-natural sour cream
1 clove garlic, peeled and grated
3 green onions, trimmed and chopped (green and white parts)
Handful of fresh dill or fresh parsley, finely chopped (use herb of choice depending on the flavor profile desired)
Black pepper and salt, to taste
Combine ingredients in a medium mixing bowl. Stir until well-blended. Transfer dip to a small serving bowl. Garnish with additional chopped green onions, fresh herbs or chopped colored peppers, as desired. Serve with fresh vegetables.
Keep dip refrigerated until time of service.