Veggie Chip/Vegetable Dip
"This is a dip that my mother taught me how to make when I was younger. You can serve this with potato chips, tortilla chip, or with fresh veggies such as carrot or celery sticks, broccoli or cauliflower florettes, or sliced radish, cucumber, turnip, daikon, you name it. It taste good with almost anything."
- Ready In:
- 15mins
- Ingredients:
- 15
- Yields:
-
3 cups
- Serves:
- 10-20
ingredients
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 pint sour cream
- 1⁄4 pint mayonnaise
- 1 1⁄2 tablespoons apple cider vinegar
- 1 teaspoon creamed horseradish
- 1 tablespoon seasoning salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper (optional)
- 1 teaspoon honey (optional)
- 1⁄3 cup sweet red pepper, minced
- 1⁄3 cup red sweet onion, minced
- 1⁄3 cup green onion, minced
- 1⁄3 cup cucumber, deseeded, minced
- 1⁄3 cup radish, minced
- 2 garlic cloves, minced
directions
- Combine cream cheese, sour cream, mayonnaise, vinegar, horseradish, seasoning salt, pepper, and honey together in bowl.
- Mix in minced vegetables thoroughly.
- Refrigerate for a minimum of 3 hours to let flavors blend.
- Serve with your favorite chips or fresh veggies.
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RECIPE SUBMITTED BY
Trystian Sky
Blaine, Washington
Being an independent person since I was a kid, I started learning how to cook from my mother so I could do everything myself. When I left home to join the military, my mother gave me a Betty Crocker Cookbook. I made a few meals from the recipes, but always enjoyed just throwing things together without actually following any directions.
I've cooked meals for my unit(s), friends, family, and loved ones, and have never had a complaint, except from myself on occasion. So I suppose I would be considered an "experimental" cook. Due to my cooking style, I've never made the same dish exactly the same, but they always turn out delicious.
