One of my favorite grocery stores stocks a snack combo of mini pretzels and garden vegetable cream cheese dip. I often nab one when I am there because I don't live in the town with that store so I have at least a half hour drive home. It's good to have a little something to munch on on the way home. A month or so ago I was craving that flavor combo but I wasn't going to town any time soon. Plus, I know I can make it for a lot less! I checked out the ingredients and tested from there.
It's easy to make and the ingredients are simple. The spices are the same as my Homemade Buttermilk Ranch Dressing with the added flavors of carrot and crunchy green pepper. I was lucky enough to have green peppers from the garden but store bought will do well here too. I didn't include the red bell pepper or cucumbers but it wasn't only because I didn't have peppers on hand and I detest cucumbers (unless they are pickled!)
A little note....I grate the carrot fine and it ends up giving it a slight orange tinge to it. If you stir the cream cheese and sour cream together first and then add your vegetables the orange won't leak out as much. It doesn't affect the flavor and I don't mind it. If you are making it for the next day you could wait until then and stir the carrots in. Honestly, your guests, family and/or friends will be too busy devouring it to take note of it's color. You could also grate it larger if you want more crunch (and less color.) I've given you spice and herb measurements as a guide. Change it up to suit your taste, it's your dip!
I enjoy this dip with gluten free pretzel chips or gluten free pretzel sticks.
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