I make a lot of dips for football Sunday. One gets to the point that they are all kind of the same. But, I still make them.
My husband grew pimientos in our garden this year. Unfortunately the plant was less than fruitful and we only harvested two pimientos. I picked this recipe in order to use them.
I was very pleasantly surprised at how good this dip turned out. It was really delicious.
I served it with our veggie tray. But it also worked great with chips.
You really get some great flavor from the onion, pepper and pimiento. They provide a nice crunch.
The Tabasco gives a lovely bit of spice, but not too much. You could use more for more heat, or less for a milder dip.
The recipe also made a TON of dip. I had enough to serve on Sunday and I filled a quart jar with dip. In the jar the dip should keep in the fridge for several weeks.
This dip will definitely be in my go to dip list!
VEGETABLE DIP
1 ½ Cups Sour Cream
2 ½ Cups Mayonnaise
1 Cup Finely Chopped Onion
1 Cup Chopped Green Pepper
½ Cup Finely Chopped Pimiento
2 Teaspoons Salt
½ Teaspoon Pepper
¼ Teaspoon Tabasco
¼ Teaspoon Garlic Powder
Combine all ingredients in a large bowl and stir until blended well. Cover bowl and chill at least one hour or overnight.
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