Veggie Dip

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The only probably with me posting all these recipes is that I get so wrapped up in the completion that I totally forget to snap some pictures. Whoops! Luckily, there weren’t many steps to this recipe, so you aren’t really missing anything picture-wise.

This dip is in the appetizer section of the How to Cook Everything The Basics. Not only is this dip perfect on veggies like carrots, cucumbers and celery, it is nice on tortilla chips or crackers which add a nice crunch.

This dip is light and creamy and the lemon gives it a great brightness. Definitely use fresh herbs as they pick this up and give a sharpness to the dip!



about 1 cup roughly chopped fresh parsley or dill (or both)

16 oz sour cream

2 scallions chopped

2 tablespoons lemon juice

salt and pepper

Simply place all of these ingredients in a bowl and mix.

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Tips and Tricks:

1. You can chop the herbs as much or as little as you little as you like. The more you chop the smoother it will be.

2. If you are just starting out cooking you can learn how much salt and pepper to use if you put a little bit in taste and adjust it repeating until the taste is just right for you. This may take some practice, but after awhile it will become second hand how much you should use. This is a good technique with any spice really. Use a little, taste, adjust, taste.


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