It's Not a Holiday Unless There's...

Posted by Noble Pig at Monday, September 01, 2008 12:18 AM
Categories: .Apps




Dip.

Today in the United States we celebrate Labor Day.  A holiday that originated in the 1880's to give the working citizens of America a day of rest. 

I think for Americans it is a more significant celebration of the end of summer. 

If you want to get in one more summer celebratory meal, make sure you check out my new September recipe in Davis Life Magazine.  It will not only feed a crowd but it's also a crowd pleaser.  Go, go take a peek!

So as I was saying, it's not Labor Day (or any holiday) unless I have some type of "dip".  It doesn't matter what kind, just as long as it exists in some shape or form in my kitchen.

Yesterday I was having a terrible salt craving so I opted for something with capers to satisfy the urge.  I make this Lemon-Caper Dip in two versions, low-fat and full-of-fat.  Of course the Wild Boar prefers the full-of-fat version but it's easy to make either way and is only a matter of switching out one of the ingredients. 

I made the lower-fat version this time using yogurt but for the full-of-fat version just substitute mayonnaise for the yogurt, it's really good that way too.

Let's make it together...




Here's what you will need:  Sour cream, nonfat-plain yogurt (I prefer Greek yogurt because it is thick and not watery), capers, fresh lemon peel and fresh dill. (Substitute mayonnaise for the yogurt for the full-of-fat version.)




After washing your lemon take your handy-dandy lemon zester to make to make some lemon peel.  You will need
1 teaspoon lemon peel, chopped.




Combine 8 ounces sour cream, 1/2 cup plain yogurt (substitute mayonnaise for the yogurt if your hubby insists like mine often does), 2 Tablespoons chopped capers, 2 teaspoons chopped-fresh dill and 1 teaspoon finely chopped lemon peel. 




Mix well and refrigerate until ready to use.




Find a really cute dish and fill it up with dip and garnish with more lemon peel and fresh dill.




Slice up your favorite vegetable dippers and serve with the dip! It's that easy!


 

Happy Labor Day everyone.

Lemon-Caper Dip

1 8 oz. container sour cream
1/2 cup plain yogurt (low-fat or nonfat) substitute with mayonnaise for the full-of-fat version (it's tasty)
2 Tablespoons drained capers, chopped
2 teaspoons chopped, fresh dill, more for garnish
1 teaspoon lemon peel, finely chopped, more for garnish

Combine sour cream, yogurt or mayonnaise, capers, fresh dill and lemon peel. Mix well and refrigerate until ready to use. 

Slice up your favorite veggies and dip in!

 
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