The Goldton at Athens Newsletter

Ingredients:

1.5 cups light sour cream
½ cup plain nonfat Greek yogurt
1 tsp garlic powder
1 tsp onion powder or dried minced onion
¼ tsp dried dill
½ tsp sea salt
2 TBSP fresh chopped parsley
2 TBSP fresh chopped green onion plus extra to taste
¼ cup finely grated carrot (approx. 1/2 a carrot)
¼ cup chopped broccoli florets

Directions:

For the carrot, shred using the fine side of your favorite cheese grater, it’s super easy!
For the broccoli, use kitchen scissors or a pairing knife to remove just the tippity top of the florets (no stems whatsoever) from the broccoli.

Combine all ingredients and mix. Adjust seasoning to taste as needed. Pop it in the fridge overnight to allow the flavors to amplify. If desired, you can even kick up the seasoning the next morning by adding extra of your favorite spices or salt and pepper to taste.

I’ve made this dip a few times now and I have to admit that it’s not a whisk-together-and-faceplant kind of dip. The real deliciousness happens when the herbs, seasoning, and veggies get up close and personal in the fridge. Trust me, it’s exponentially better if you let it sit overnight. It’s science. Food Science. Do the right thing!