For a quick summer appetizer, I love to make crudités with sour cream dip. My mother always made this dressing for her "cucumbers and sour cream" recipe, which was on every holiday table, and I'm sure this was her mother's recipe. Since I love the cool, creamy, tang to this dressing, I use it for a go-to dipping sauce for crisp fresh vegetables from the garden.
Sour Cream Dip1 container of sour cream, 8 oz.
1/4 cup of finely chopped red onion
2 tablespoons of mayonnaise
2 tablespoons of white wine vinegar
1/8 teaspoon of pepper
1/2 teaspoon of sugar
1/2 teaspoon of salt
1 teaspoon lemon juice
2 tablespoons chopped chives
Mix all ingredients and chill. Makes 1 cup.
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