Chef Confidential

…every pantry has a story

Are you ready for some tailgating…

Ok so perhaps that isn’t the best lead in after the parting of the ways between Hank Williams Jr and ESPN but, what are you going to do.  October is such a great month for sports junkies such as myself, so much going I call it the month of no sleep. One thing I will never understand is the MLB’s rationale behind late night playoff games. Seriously we need to sleep some time!  Growing up baseball playoffs were the only time we would ever, and I do mean ever, watch TV while eating dinner. I just don’t understand why they can’t keep the start times the same as they have all season. Then MLB wonders why they don’t have a young fan base. Most families can’t afford a regular trip to the ballpark, making TV the medium most of them become fans through. Hello Bud are you listening? When I am the commissioner of Baseball things will change! Meanwhile back at the snack table…

Even though I am not actually tailgating more like lanai-gating, Football Season Sunday is when for the most part meals are replaced with an array of snack foods, sometimes punctuated with a batch of Chili, Panini or Homemade Soup.

Today one of the snack like foods I am having is, Spring Garden dip an oldie but definitely a family favorite. This is best made ahead of time at least 3-4 hours to allow all the flavors to blend together. The one problem with making this the night before is that using ‘light’ sour cream it becomes very watery. I would recommend using full fat sour cream for over night.  This is the first time I substituted greek yogurt for the sour cream that the recipe traditionally calls for with what I think is a great result.  No difference in the taste but a huge difference in the fat and calorie content. Here is the tale of the tape based on 1/4 cup…

  • ingredient        Calories     Fat
  • Sour Cream      118              98
  • Light SC            80               50
  • Greek Yogurt    35                0

I did make the dip last night to see if the greek yogurt would become watery, and the good news is the dip held its consistency. Yes there is a cup of mayonnaise involved you can handle that however you’d like personally I’d rather have a cup of the real thing.  I feel the four cups of vegetables the dip contains counters the mayonnaise a bit.

Serve this up with your favorite vegetables, crackers, or this dip is great with pretzels. Not only does this make a good dip it also serves as a great baked potato topping as well.

Spring Garden Dip

  • 2 cups Greek Yogurt or Sour Cream
  • 1 cup Mayonnaise
  • 1 cup diced Radishes
  • 1 cup diced Cucumber, let drain on paper towel a bit
  • 1 cup diced Pepper, you can use any color you prefer
  • 1 cup diced Green Onion, with some of the green tops
  • 4  cloves minced Fresh Garlic
  • Vegetables for dipping
  • Pretzels

Blend together the yogurt or sour cream with mayonnaise be careful not to over mix or it will become runny. Fold in garlic and vegetables, cover and store in refrigerator until ready to serve.

When I serve cucumbers I like to make them a little fancy it’s really easy to do.

Before you slice the cucumber run the tines of a fork down all the sides of the cucumber then slice.  I also use this technique when I make cucumber salad.

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This entry was posted on October 9, 2011 by in Appetizers & Snacks, Vegetables and tagged , , , , , , .

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