Veggie & Dill Dipping Cups
When you host, one of the first questions will always be, “What will I serve?” This veggie cup appetizer recipe is simple, fun and perfectly portable, so it’s great for mingling at parties, small get-togethers and solo snacking. And you don’t have to worry about double dippers, because everyone will have their own individual veggie cup.
1 cup sour cream
1/2 cup mayonnaise
1 tbsp. finely chopped onion
2 tsp. dried parsley flakes
1 tsp. dill weed
1 tsp. seasoned salt
Assorted fresh vegetables: red & yellow bell peppers, cherry tomatoes, baby carrots with tops, baby cucumbers, asparagus (blanched)
- Combine sour cream, mayonnaise, chopped onion, parsley flakes, dill weed and seasoned salt; mix well. Cover and refrigerate.
- Slice bell peppers lengthwise into sticks. Peel carrots and trim tops. Halve baby cucumbers lengthwise. Spear tomatoes with bamboo picks. Trim and blanch asparagus.
- To create individual servings, add a small amount of dip to clear glasses. Arrange a variety of veggies in each cup.
- Refrigerate on a serving tray until guests arrive.
Substitutions: Not a fan of dill? Try ranch dip, hummus or Greek yogurt. If you’re pressed for time, use a bottle of your favorite dressing.
How to blanch asparagus: To blanch asparagus, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Add asparagus to the boiling water and cook until bright green and crisp-tender (about 3 minutes). Using a slotted spoon, transfer asparagus to ice water to stop the cooking.