it’s stinking hot. yet, somehow i managed to get my niece to eat vegetables on tuesday without bribing her.
i’m pretty sure it was because i addressed the issue as a non-option: “do you want carrots & zucchini or peas?” she went with the peas.
i had the carrots. i also had the dip.
this was leftover from my birthday party. don’t ask me how it kept this well, or this long, but it did.
the picture above is the one with dill and sundried tomatoes. we made another with avocado. it didn’t last nearly as long. we ated it all up.
creamy dill & tomato dip
makes 2 1/2 cups
1 1/2 cup sour cream
1/2 cup cream cheese
1/2 cucumber, diced
6-8 sundried tomatoes, finely sliced
1 clove garlic, minced
1/4 cup dill, chopped
1 tsp. olive oil (optional)
mix. garnish with sundried tomatoes. let sit in fridge for at least half an hour.
creamy guacamole dip
makes 2 cups
1 avocado, peeled and sliced. make sure he’s soft
juice of 2 limes
juice of 1 lemon
zest of 1 lime
3 cloves garlic, smashed or microplaned
1/2 cup sour cream or 1/4 cup cream cheese plus 1 tbsp olive oil
1/4 cup cilantro, diced (optional, if you don’t think it tastes like soap)
smash the avocado. mix with remaining ingredients. garnish with lime peel, sour cream, or cilantro.