Wednesday's Chow - Veggie Dips

I know when I go to meetings, I like to take along food to share.  Here are some quick dips to serve with fruit, vegetables or crackers.

Note: you can gather the dry ingredeints for any of these recipes, put them in a baggie and give them away as a gift, with a note mentioning the 'wet' ingredients and the directions.

Herb Veggie Dip


Ingredients:

1 Tbsp dried parsley
1 tbsp thyme
1 ½ tsp dried tarragon
1 ½ tsp dried minced onion
¾ tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
2 cups sour cream
1 tsp lemon juice

Directions:

Combine dry ingredients and mix with sour cream and lemon juice. Stir until well blended. Cover and refrigerate at least 4 hours before serving. Serve with veggies.

Ranch Dip


Ingredients:

¾ Tbsp dried parsley
1 ½ tsp salt
¾ tsp dried chives
½ tsp dried oregano
½ tsp dried tarragon
¾ tsp garlic powder
¾ tsp lemon pepper
1 cup mayonnaise
1 cup sour cream

Directions:

Combine dry ingredients. Blend mayonnaise and sour cream, then add herb mix. Blend well. Cover and refrigerate at least 2 hours before serving. Serve with crackers or fresh vegetables.

Fruit Dip Mix


Ingredients:

1/3 cup brown sugar
1 tbsp chopped crystallized ginger
1 tsp cinnamon
2 (8 oz) pkgs cream cheese, softened

Directions:

Combine all ingredients until well blended. Cover and refrigerate at least 1 hour before serving. Serve with fresh fruit.

Mexican Fiesta Dip


Ingredients:

1 tbsp chili powder
2 tsp dried parsley
1 tsp sugar
½ tsp plus 1/8 tsp garlic powder
½ tsp plus 1/8 tsp onion powder
½ tsp plus 1/8 tsp dried cilantro
1/8 heaping tsp cayenne pepper
1/8 heaping tsp pepper
1/8 heaping tsp salt
1 cup mayonnaise
1 cup sour cream

Directions:

Combine all ingredients and stir until well blended. Cover and refrigerate for 8 hours before serving. Serve with tortilla chips or vegetables.

When you're finished with these dips, you can take a dip: