Double-Dipping

Football season means Sunday snacking in my house, and I am always trying to keep it half-way healthy. "Healthy", meaning I don't do bacon-wrapped everything, haha!

I'll chop up a whole array of veggies, cheeses, and meats, and instead of buying a pre-made dip full of mayo and sodium, I like to whip up my own, using Greek yogurt or Light Sour Cream. This morning, I found a few ideas online that I tweaked to our liking. Let me know what you think!

I sautéed in EVOO 1/8 of a small red onion, minced, along with 2Tbs minced garlic, until tender. I then took it off the heat and mixed in a couple splashes Worcestershire and a small handful of chopped parsley. To this concoction, I added salt, pepper, Cayenne, and a whole bunch of dried dill, and let cool. I'm more of a spicy gal, so omit the Cayenne if you're not a fan.

I know I said I'm not a fan of mayo, but dips sometimes need that extra little tang. So I used a couple Tablespoons of mayo, and about 8 ounces Light Sour Cream, and folded everything together. Let this chill in the fridge for at least 30 minutes, which will also allow your flavors to develop. Then, dig in and enjoy being semi- healthy.