A few years ago my traitorous little brother got married. I call him traitorous not because of his bride, who is lovely, but because out of the four children my parents raised, half of us were unmarried…there was strength in numbers. Now there is only me, the old maid. Even Grandma Jane, who is 93 and only has a passing interest in reality, can tell there is something wrong and her old self can swim up from the fog and ask “Are you ever going to get married?”. I tell you, my brother is a traitorous bastard and I will find a way to get back at him, if it is the last thing I do…bwah, ha, ha.
As mentioned above, his wife is a lovely person and I was invited to join her at her “bachelorette” get together. We started the evening with dips and desserts. As we stood around, everyone kept asking each other who had brought the crab dip. This worried me, as I had tried all of the dips and I tend to get nauseous and headachey when eating seafood. I could not for the life of me figure out what people were talking about. Finally someone dipped a cracker into my dip and said how much they were enjoying this crab dip. They were talking about my veggie dip. I am not sure if this means that I make an awesome crabless crab dip, or a misleading veggie dip. Probably safest if I just run with the compliment before someone tries to take it back.
1 pkg (8 oz) cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon Dill
1 garlic clove, pressed
1 Roma tomato, seeded and diced
¼ cup finely diced red bell pepper
¼ cup grated carrot
1-2 tablespoons milk (optional)
Assorted fresh vegetable dippers or crackers
- In a small mixing bowl combine cream cheese, mayonnaise and dill and pressed garlic.
- Add vegetables and mix well, you may add milk to adjust consistency.
- Refrigerate for six hours, or overnight, to allow the flavors to blend.
- Enjoy with crackers or veggies.