Thursday, February 26, 2009

Party Planning 102: Crudites and Dip

Okay. Martha calls cut-up veggies 'crudites.' For my purposes here, I'll call them 'veggies.'

No matter what the occasion, I find a tray of veggies and dip to be a must. Veggies are a healthy alternative to just about anything else I'd be serving, plus, it is a good option to have if people are trying to balance out their cupcake intake with something less guilt-laden. Not that anyone should feel guilty for eating 1, 2 or even more cupcakes. Eat just as many carrot sticks, and you're golden.

I always make the same dip. This Dill Dip recipe is from my Aunt Kathy. Mix equal parts sour cream and mayonnaise (8 ounces of each is a good start), add 1/2 tablespoon of seasoning salt, and 2-3 tablespoons of dried dill weed. Continue seasoning it to suit your tastes. TMI note: be careful with the seasoning salt. A little goes a long way!

This is a great recipe to make the night before the party. Letting the dip sit overnight in the fridge really lets the flavors come together. It goes perfectly with carrots and cucumber slices, but celery, broccoli and cauliflower are good, too. Just about any veggie will work!
Enjoy your veggies and dip! But please, if Martha is within earshot, it's crudites and dip. Okay?

1 comment:

Chicagolandia said...

I always have baby carrots on hand for a party.