Anne's Vegetable Dip Recipe

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Anne's Vegetable Dip Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

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  • Antipasto (Italy)


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Anne's Vegetable Dip

 

Ingredients

1 cup homemade mayonnaise
1 cup sour cream
1 large garlic clove - peeled and finely ch, opped
1 tbsp finely chopped green onion
1 tbsp dijon mustard
1 chopped fresh parsley
1 ; to taste and for garnish



 

Preparation

In a mixing bowl, thoroughly combine first 5 ingredients. Pour into
serving bowl, cover and chill until serving time. The flavor improves
if this is made ahead of time and gets to sit for awhile.

To serve, garnish with chopped parsley.

Recipe from Enright's sister-in-law, Anne Donaldson. In _Nancy
Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James
Lorimer & Company, 1985. Pg. 52. ISBN 0-88862-788-2. Electronic
format by Cathy Harned.

 

 

Servings: 2

 

 

 

 


 

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