Minced Vegetable Dip
Makes at least 10 servings
Time: 10 minutes
The most basic of dips and one you can almost always make with ingredients you have on hand. Feel free to substitute other vegetables if you don't have this exact combination.
1 red bell pepper
1 T freshly minced dill leaves or 1 t dried dill
1 C sour cream or plain yogurt
Salt and freshly ground black pepper to taste
Freshly squeezed lemon juice to taste (optional)
1. Peel the cucumber, then cut it in half the long way and scoop out the seeds. Stem and seed the pepper (you can peel this, too, if you like). Trim the scallion. 2. Mince all the vegetables fine, or put them in the container of a food processor and pulse a few times; do not over process. You want to mince the vegetables, not puree them. 3. Mix the vegetables with the dill, sour cream, salt, and pepper; taste and adjust seasoning, adding a little lemon juice if necessary. Cover and refrigerate until ready to use. (You may prepare this recipe in advance; refrigerate, well wrapped or in a covered container, for up to a day before serving.) Serve with vegetables or crackers.
Omit the dill; omit or include the vegetables as you like. Add 1 T or more prepared horseradish. Add Dijon mustard to taste to give this dip even more kick.
Real Onion Dip: Omit the vegetables and dill. Add � C very finely minced or pureed onion and � C minced fresh parsley leaves.
Smoked Salmon or Trout Dip
Omit the dill; omit or include the vegetables as you like. Add � C flaked smoked trout or minced smoked salmon and 2 T minced fresh parsley leaves and lemon juice.
Cookbook: How to Cook Everything
Author: By Mark Bittman
Typed by: Susan email@example.com