A light, healthy veggie dip made with soy sour cream and seasoned with garlic, herbs and chives. Fresh veggies love it! I’m really happy. Dan the produce guy’s back in town.
The other day as I was driving home in a rainstorm, I saw his truck parked in its usual place. Despite the driving rain, he was game to sell some fruits and veggies for incredibly reasonable prices. He had his stuff all set up under a very damp tent, ready to go. I pull over, totally stoked. I was beginning to wonder/worry if he’d be back. I was so happy when I jumped out of the van and dodged under the tent and heard his usual loud and strangely high pitched question: HOW YA DOIN KID?
Awesome. Even more so because very few people call me kid. Flattery and cheap produce. And a funny voice. Can you see why I love him?
I look around at everything, and then realize that I have $2 on me. Not much, even by Dan standards. So I ask him what I can get for $2. He hooked me up with a big bag of gorgeous, savory cherry tomatoes and a big ol’ green pepper and sent me on my way. I have a strange compulsion. When I’m presented with a pepper with the top still on it, I have no choice but to halve it and stuff it with something. It took me a few days to realize this one needed to be stuffed with a healthy veggie dip. Perfect for plunging those cute little cherry tomatoes into! The dip is so simple. Just soy sour cream mixed with some garlic, onion, chives and a toss or two of various spices and seasonings. I love the fresh, light flavor. Veggies love it too, because it compliments them. It calls them kid and they love it.
I used to make these French onion dips, where I’d mix an envelope of dried soup with soy sour cream. I bet you’ve made them too. They’re tasty but super salty and overpowering…this isn’t those dips. This just adds some creamy, herby, onion and garlic-y deliciousness to yummy, flavorful veggies that totally deserve more delicate treatment than an envelope of onion soup dumped on their heads. So I had the tomatoes (the best cherry tomatoes I’ve ever tasted, by the way) and the other half of the green pepper. Perfect! And I had some carrots banging around, so I sliced them up too. And I had myself a little healthy veggie dip party, and happily gnawed on raw vegetables until I’d almost depleted the dip.
Tomorrow I’ll slice up the ex-dip-filled pepper and give that a gnash.
I like this dip and veggie combo so much and it’s so fun served out of the cute little pepper I’m for sure having this for our 4th of July party. Cool, one dish down and it’s a great one. I love starting party planning with a great dish.
For me, party planning _is_ the food. Dranks too.
The next time I see Dan I’ll ask him to take a selfie with me. I hope he’ll like the idea. He has no idea what a fan he has in me. I’ve written about him several times here, and he furnishes a lot of the ingredients I take long, lingering photos of. I’ll try to tell him, and I hope I don’t freak him out.
Eat Healthy Eat Happy
This light, healthy veggie dip is seasoned with garlic, herbs and spices and lets fresh veggie flavor shine through.
10 minPrep Time
10 minTotal Time
- 1 c soy sour cream
- 2 Tbs fresh (or dried) chives
- about 1/4 yellow onion, minced
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 tsp lemon juice
- 1/4 tsp salt
- a scant 1/4 tsp agave or your favorite sweetener
- dash black pepper
- pinch red pepper flakes
- pinch basil
- pinch chili powder
- Stir all the ingredients together. Store covered in the fridge.
Take care! ~Gin 🙂