So, as many of you know, I’m getting lazier and lazier. And when I don’t have to chop up all kinds of ingredients, I become one happier cook. Not that I don’t ever chop ingredients, because of course I do. But darn, if I don’t have to, I feel like I’ve won the lottery. But not at the expense of the overall quality of whatever it is I’m preparing. So, if chopping is required, I chop. But with this recipe, the hardest task I must perform is picking the right size mixing bowl.   

This is truly the best veggie dip I have ever made. But IT MUST BE MADE AHEAD. The flavors truly need time to become acquainted. To learn to live together. To join together for the highly sought after quality of being more than the sum of its parts. Because these ingredients are not considered – special. They are the every day, work horse, base ingredients for many fabulous dishes. And this dip shows them off in all their glorious and delicious usefulness.

So, next time you want a simple dip for veggies or chips, give this recipe a try.     

Well, that’s it for today. We are home after spending several nights out this past week. Mr. C. has been busy gigging. I’ve been going with him. So, we are both exceedingly glad for a bit of a reprieve.

Life is such a balancing act. If I stay home too much, I sometimes feel that I’m wasting my life. If I go out too much, then I yearn just to stay home. But then I realize how lucky I am to have such a privileged dilemma. I don’t have to worry where my next meal is coming from, where I am going to lay my head for the night, where I can find drinking water, take a shower, or medical help if required etc. etc. I have it made.

My hope for you is that you also have the necessities of life. And that you appreciate and are happy with what you have.

Peace and love to all.

1 c. sour cream (Mexican is best)

1 c. mayonnaise

½ tsp. vegetable base (I use Better Than Bouillon Veggie base)

1-3 squirts hot sauce (I use Frank’s RedHot sauce)

1½ tsp. dried parsley flakes

1½ tsp. dried minced onion

½ tsp. granulated garlic

¼ tsp. dried dill weed

pinch seasoned salt, or to taste  

freshly ground black pepper

Mix all ingredients together and refrigerate overnight. Serve with a fine assortment of crudité and/or chips. (And yes, you can even make this 2 or 3 days ahead!)