I was going to make this Tangy Lemon Caper Dip today, but I was out of capers! It turned out fine as it turned on the creativity. I had cut quite a few crudite for the weekend, and a dip was a non-negotiable.
Here is what I used to make it:
16 oz Low Fat Sourcream (I really like Breakstone's)
3/4C minced fresh parsley
zest of 1 lemon (I use a microplane so the pieces are teeny tiny)
1/2C minced raw sweet onion
1/2t sea salt
1/4t fresh ground pepper
That's it! Now, if I read this recipe, the raw onion would scare me away, but the key is that this is *sweet* onion, and it really adds a nice dimention. Pro bowl is on Sunday - you could serve something remotely healthy with those buffalo wings :)
