Until the first of the year, we are still in party planning mode at our house. New Year’s Eve we like to spend with family, playing cards and simply enjoying one another’s company. It’s a night of grazing on all sorts of finger foods.
This year I got to thinking, why not start the New Year off right? Why not eat more veggies? I do like veggies, but for whatever reason I just don’t seem to incorporate enough into our entertainment schemes.
Years ago, when our daughter made her first communion, her God Mother made a Dill Dip for the veggie platter that rocked my world. It’s one I’ll not soon forget. While this isn’t the recipe Lois shared, it’s pretty darn close. I miss the generation ahead of mine. Those Church Ladies knew how to entertain. Thank goodness, their skills were passed along. Now if we can only get the younger generation to understand that party foods don’t come in a box from the freezer or a delivery service.
Vegetable Platter with Zippy Dill Dip
Zippy Dill Dip
4 teaspoons Dill Dip Mix (about half of a 0.7-oz package)
8 oz Sour Cream
1 tablespoon Lemon Juice
2 tablespoons Chives
In medium bowl, mix dip mix (dry), sour cream, and lemon juice. Snip chives into small pieces. Mix into the dip to blend completely. Chill dip well while making the vegetable platter.
1 Yellow Bell Pepper
1 Orange Bell Pepper
2 cups Broccoli Florets
1 medium Cucumber
1 cup Jicama Sticks
1 cup Baby or Petite Carrots
1/2 pint (1 cup) Grape Tomatoes
1 cup Snow Peas
Fresh Dill for garnish
Core the bell peppers, discard the seeds and cut into long strips. Set aside. Break the broccoli into small bite-size florets and set aside. Cut the cucumber into 1/4-inch slices. Set aside.
Using a vegetable peeler or sharp knife, peel the Jicama. Slice as you would a potato to create thin sticks. Set aside.
On serving platter, arrange the vegetables surrounding the dip. Add a little fresh dill to garnish the bowl of dip.
Don’t forget the serving tongs and small spoon!