Summer brings picnics, barbeques and family gatherings. As you travel to your next event, consider making Garden Dip as an easy appetizer to share. This recipe is from 1981 Lackawanna County Dairy Princess Lisa Robertson.
On average, Americans consume only about two servings of dairy daily. Adding one serving of dairy every day can help Americans get the nutrients they need in an easy and affordable way.
This recipe features sour cream, a traditional topping for baked potatoes added cold along with chopped fresh chives. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, biscuits, doughnuts and scones. Sour cream can also provide the base for various forms of dip used for dipping potato chips or crackers, such as onion dip.
Sour Cream is the product resulting from adding lactic acid bacteria to pasteurized cream at least 18 percent milk fat. One tablespoon of sour cream contains about 26 calories and 2.5 grams of fat. Cream is often thought to provide only fat, but it also contains vitamin A and some riboflavin and calcium. One tablespoon of cream contains 10 to 30 milligrams of calcium, depending on the product.
GARDEN DIP
1 C. SOUR CREAM
1/2 C. mayonnaise
1 tsp. salt
1/4 tsp. pepper
Sugar to taste
1/2 C. minced green onion
1/4 C. minced radishes
1/4 C. minced cucumber
1/4 C. minced green pepper
Blend ingredients into small bowl. Place in center of serving plate and surround with vegetables.
— Lisa Robertson, 1981 Lackawanna County Dairy Princess
Wyoming-Lackawanna Dairy Princess 