September 11, 2007

Onion, Garlic, Buttermilk Dip

I was asked to write out this recipe -

1/2 C mayo
1/2 C sour cream
3 Tb buttermilk powder
2 Tbs fresh parsley, chopped
1/2 tsp dried thyme (more tsps if you use fresh)
1/2 tsp celery seed, ground
1/2 tsp fresh ground pepper
3 garlic cloves, minced
2 Tb chopped onion (if I've the time, I prefer to chop a whole onion and caramelize it by slow sauteing until golden brown - maybe about 1/2 hour. Let cool.)

Mix all these at least a couple hours ahead or up to a couple days. It could be thinned with some yogurt. Chives could be added or even blue cheese...

I like making things from scratch. I almost never buy herbs and spices ground, because they taste so much better ground at the moment of use. I have a wood mortar and pestle, and if a lot of spices, I have an extra coffee grinder.

Since so many young people are around our house, I've found they don't eat many fruits or vegetables. People will always eat more of them if they are prepared for nibbling before meals. And they'll eat more veggies if there's a dip (me too). There's always the typical carrots, celery, peppers, cucumber slices, broccoli, cauliflower, green onions, peas, and cherry tomatoes (always think 'wide variety of color' for a wide variety of phyto-nutrients). I like to parboil green beans too. And then the veggie that is everyone's favorite is to have chilled, but boiled till soft, baby potatoes (or just slice boiled small potatoes).
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