Veggie dip with mayo


1 cup mayonnaise,
1 oz. crumbled blue cheese,
1 teaspoon sweet paprika,
1/3 teaspoon ground cumin,
1 tsp. brown sugar,
1 tablespoon white vinegar,
1/2 tsp. sea salt (or to taste),
1 tbsp. extra virgin olive oil.

Recipe: Have you ever paid attention to the ingredient list of your grocery store salad dressing? You could probably count 28-30 ingredients on any of those dressings. Why do you think people like to dip their veggies in ranch dressing? Because of the MSG. Now, with a very little effort you can make something as tasty, and healthy at the same time. For those who think that tasty and healthy cannot go together, try it for yourself and see.

Start with a good quality all-natural ingredients mayo, otherwise it will defeat the purpose of making your own veggie dip. I usually use olive oil & free-run eggs mayo, but if you are a gourmet enthusiast you could make your own mayo as a base to this recipe. Put all the ingredients in a bowl, and mix well with a whisk. Cover the dip and refrigerate it for at least 15 minutes before serving. Enjoy with freshly cut veggies.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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