/dip/ – a thick sauce in which pieces of food are dunked before eating
As a kid, I was never fond of dips. It was the whole, might drip on my lips thing. Plus, the idea of putting something on crunchy food that might make it soggy was abhorrent to me. Finger food at my family’s parties usually consisted of antipasti; no dip necessary, it was virtually a meal on it’s own.
Now I eat some type of dip on almost a daily basis and there is always dip and dippable (come on now, dippable should be a word) foods in the fridge or freezer. With the start of the new year, and recovering from holiday indulgence, the pimento cheese had to go. This is a good substitute for dipping fresh veggies and light crackers or pita bread. It also makes a great sandwich spread!
Cumin Garlic Dip
1 cup low fat sour cream
1 cup fat free plain greek yogurt
1 teaspoon grated lemon zest
1 tablespoon fresh squeezed lemon juice
2 cloves finely minced garlic
1 teaspoon ground cumin*
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
little squirt of honey
drizzle of olive oil
Mix all ingredients together, except olive oil. Drizzle about a tablespoon of olive oil over the top and refrigerate at least 4 hours before serving. Store, sealed in the refrigerator for up to one week.
*buy cumin seeds whole and toast them briefly in a pan, let cool and grind for the freshest tasting cumin you’ve ever had!