Good recipes are born out of necessity. Sometimes, at least. My Easy Dips book is filled with lots of easy dip recipes. And I could go next door to the office and look in my book. (One of the reasons I write books is so I will know where to find my recipes when I put them together). But I was in a hurry and company was coming and I needed a dip, fast. I went to the pantry to see what I had. Here's what I found and I was really pleased with the results. I don't use those instant soup mixes for dips, but this time it was handy.
2 cups sour cream
1/4 cup mayonnaise (Helmanns)
1 package Knorr instant vegetable soup mix
1 cup frozen peas, not thawed
1 cup frozen corn
1 teaspoon chopped fresh celery leaves or fresh parsley
1 teaspoon Worchestershire sauce
1/4 teaspoon hot sauce
Put everything in the food processor and process until the peas and corn are moderately chopped. Scrape dip into a bowl and refrigerate for an hour before serving. It's delicious with celery and cucumber slices, chips, etc.
And if you would like something really special to serve with the dip, check out my Easy Homemade Crackers Using Herbs. "Really?" you ask. "People actually MAKE homemade crackers???"
You bet. Crackers are easier to make than cookies, they will impress your guests, and most important, you get to make healthy crackers you don't have to feel guilty about eating! Wheat-free, or whole grain, they are all in my book.
You can buy the seasoning from the store, or you can make it from your own herbs. Use this in holiday cooking, for turkey, chicken, pheasant or other foul. The recipe is from my book, Great Herb Mixes You Can Make, which you can find on my website.
(all herbs should be dried)
2 tablespoons sage
1 tablespoon thyme
1 tablespoon rosemary
Pulverize well in food processor. Use 2 teaspoons per average-sized chicken (2-3 pounds). Add 2-3 teaspoons for making chicken or turkey stock, and add to taste for cornbread stuffing.