My creation for today: fresh veggies and a buttermilk/herb dip for a family Father’s Day BBQ and Potluck. I’ve been eating rather extravagantly this whole weekend, today included. But I did eat a lot of vegetables and the dip was reduced calorie (not fat-free but lower fat than the original recipe).
Here is a recipe for the dip, adapted from Tom Hudgens’ wonderful The Commonsense Kitchen cookbook.
Buttermilk/Herb Dip (reduced calorie but you don’t need to tell anyone that)
1/3 C regular mayonaise
1/3 C olive oil mayonaise
1/3 C low fat buttermilk
1/2 C low fat sour cream
1/2 C Greek yogurt
juice from one lime (about 2 Tablespoons)
1/4 C finely chopped parsley
1/4 C finely chopped chives
a few shakes of garlic powder
salt and pepper to taste
Combine the ingredients together in a bowl. I served this with carrots, red and yellow bell pepper, broccoli, cauliflower, cherry tomato and cucumber.
There was an abundant spread of edibles: starting with olives, pickles, marinated mushrooms, smoked salmon with cream cheese on bread, the veggies I brought, to two types of chips, several salsa’s, edamame, a huge Caesar salad, skewers of grilled veggies, many kinds of hot dogs and rolls, delicious marinated and grilled chicken, macaroni and cheese and finishing up with an ice cream sundae buffet AND warm, freshly baked peach-strawberry pie!
We also made and brought two fresh juices: a rosy pink one with cantaloupe, strawberries, oranges, carrots, apples, grapes, beets, lemon and fresh mint, and a green one with apples, pears, jicima, celery, kale, pineapple, ginger and lime. The kids were gulping down the pink juice. I bet they didn’t know it had vegetables in it! I’m quite happy to have leftover cut up veggies, dip and pink juice in my fridge to start the week.