Holiday Veggie Dip

Thanksgiving was as it should be. Food, family and full tummies. My Thanksgiving contributions were the mashed potatoes, a chocolate truffle pie and the relish trays. The potatoes were atomic. I did red skin potatoes and left them unpeeled and the peels added great texture. I kept the potatoes relatively simple. They are the binder for the meal and bring everything together, so I wanted a plain canvas. I did heavy cream, minced garlic, kosher salt, ground pepper and loads of butter. And as planned, they were a canvas. A canvas swathed and splattered in gravy, stuffing and turkey.

Van had a jolly Thanksgiving. He is a skinny little string bean, which is odd because he can eat and eat and eat and eat. And eat. He snacks all day and on whatever I give him. So of course, he was happy as could be on Thanksgiving. He was given food all day. Oh, and he also learned how to push the stepping stool over to the counter and climb up. I wish I could let him stay on the counter. He looks so proud and pleased when he gets up there.

Like I said before, Jack and Ethan were in California. Ethan's Thanksgiving was spent catering dinner for 20 with all the fixings. The man can make the greatest gravy and I am sad I missed it. Jack spent the day with cousins and then ended it with a viewing of "Christmas Carol" at the El Capitan in Hollywood.

It feels good to get into the holiday season. Both my husband and I were blessed to grow up in fun, entertaining and happy families. The holiday season brings lots of quality family time. I can't wait to go down to Southern California for Christmas and enjoy Ethan's family. Have I ever told you that Ethan grew up in a family of 11 kids? I know, 11. Crazy.


Here is the recipe for the dip I used on our relish trays this year and years past. I don't seem to make this any other time of the year besides Thanksgiving and Christmas. But of course, it could go for whenever. There isn't anything too complicated in this and it's easy to throw together. If you remember to, make this the night before so the flavors have a chance to get better acquainted.



1 cup mayonnaise
1/2 cup sour cream
1 tsp Worcestershire sauce
1 Tbsp onion powder
1 tsp Italian seasoning blend
1/4 tsp kosher salt
1/8 tsp curry powder
1/2 lemon, juiced
Small handful chopped fresh parsley

Combine all ingredients in a medium bowl and mix well. Refrigerate for at least 30 minutes, so the flavors can develop. Serve with cut vegetables.

Yields 1 1/2 cups of dip.

Rookie's Notes: If potato chips are your thang, go ahead and dip with those too.


Do you still have leftover cranberry sauce? Make a cranberry milkshake. A big scoop of cranberry sauce, a few scoops of vanilla ice cream and a splash of milk. It is so satisfying.