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Tuesday, July 23, 2013

A Tip of the Hat to the RV Chef

Janet Groene’s
Chilly Dilly Sauce
    This easy sauce requires no blender, food processor or cooking. Serve it on everything from grilled meats to baked potatoes,  or serve it as a low-cal dip for cut-up vegetables.

1 pint low- or no-fat sour cream (2 cups)
1 tablespoon dried chives
1 tablespoon dried dillweed
1/4 cup white vinegar*
Medium sweet onion, finely chopped
Medium cucumber, peeled, seeded and finely chopped
Salt, white pepper to taste
    Whisk together sour cream, chives, dillweed and vinegar. Fold in finely chopped onion and cucumber. Add salt and pepper to taste. Chill.
* Can be white balsamic, champagne or white wine vinegar or distilled white vinegar. Don't use a dark vinegar, which would tint the sauce. 
    See more of Janet Groene’s RV-ready recipes at Her book Cooking Aboard Your RV, 2nd Edition, is available from the RV Book Store, (800) 274-9738.

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