Cool & Creamy Vegetable Party Dip

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.

Fresh Veggie Pizza Wonton Cups

 

Most of us are familiar with crescent roll-style vegetable pizza.  With a base of baked (and cooled) crescent dough, a layer of seasoned cream cheese and loads of fresh-cut veggies, it's often a staple at many potlucks or parties - especially in the summer months.

 

My regular readers can probably vouch for my recent love of using wonton wrappers in recipes.  I've used them for my Buffalo Chicken Wonton Cups, my Fiesta Taco Wonton Cups and my Lasagna "Cupcakes" recently.  Wonton wrappers are incredibly versatile and are so fun to work with.  They can be used for all kinds of both savory and sweet concoctions.  I used them for this recipe in place of the crescent dough. 

These cups offer a perfect balance of crunchy texture, creaminess and freshness.  The cream cheese mixture is a blend of dill, minced garlic and black pepper.  I love these flavorful gems and will be serving them this summer at parties and get-togethers.

I used reduced-fat cream cheese to try to keep these a little more healthy.  Cutting out the crescent dough is a huge fat and calorie saver.  And, with such an array of vegetables, you can rest assured that you're getting a good dose of healthful ingredients in your diet when you eat a few of these.  Yes, there is a tad bit of mayo, but it's one tablespoon spread out between twelve wonton cups.  (Plain Greek yogurt would be a good substitute for the mayo.)

Yields 12 wonton cups.