Today, I welcome back Harriet Hodgson, who’s dropped by to share a yummy sounding recipe.
Red Pepper Dip for Vegetables
Because writing is a sedentary job, I try to eat healthy. Each day, I eat at least five servings of fruits and vegetables. If you don’t like vegetables, this recipe may tempt your palette. If your kids don’t like vegetables, this dip may spark their interest in them. The dip comes together in minutes and doesn’t mask the flavor of the veggies. This recipe is from The Family Caregiver’s Cookbook.
1 scallion, white and green parts, minced
½ cup light mayonnaise
½ cup sour cream, fat free (or plain yogurt)
¼ teaspoon garlic powder
Dash black pepper
Dash hot sauce
Bite-sized raw vegetables: green pepper strips, broccoli florets, cauliflower florets, celery sticks, carrot sticks, cucumber slices
- Drain red peppers, dry with paper towels, and cut into chunks.
- Puree peppers in food processor or with a hand blender.
- Add remaining ingredients.
- Chill 45 minutes to blend flavors.
- Serve with raw vegetables. Yield: 1 ½ cups.
Harriet Hodgson has been a freelance writer for 38 years, is the author of thousands of print/online articles, and 37 books. Hodgson is a member of the Association of Health Care Journalists and the Alliance of Independent Authors. She has appeared on more than 185 radio talk shows, including CBS Radio, and dozens of television stations, including CNN. A popular speaker, she has given presentations at public health, Alzheimer’s, bereavement, and caregiving conferences. She lives in Rochester, Minnesota with her husband, John. Please visit www.harriethodgson.com for more information about this busy wife, mother, grandmother, caregiver, speaker, and author.
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