In a quest to find yummy healthy snacks for us, I stumbled upon an article so many years ago…actually it was right before we left on our annual summer beach trip just days before hurricane Katrina hit, I remember because I was sitting on the patio eating it with my dad while talking to my cousin in New Orleans, so yeah I’ve been making it for awhile…I thought it sounded interesting, continued paging through the magazine then days later stood in the grocery store where I developed my own ‘recipe’ because I couldn’t remember exactly what they had included in their’s.
I’m not a dip fan, the whole dumping a package of dried up chemical laden dried soup contents into a tub of fat saturated sour cream just isn’t appetizing to me, though it served the need of feeding the masses of living room football and holiday parties cira 1973, I think it’s time for something new. Through the years this has developed and now not as just a yummy dip that we enjoy on pita chips and sliced up veggies but we also use it as a mayo substitute on wraps for lunches and spread it onto grilled pieces of bread with grilled meat on top for quick dinners or weekend lunches. I love using this in the kids wraps for lunches because it not only offers a huge flavor punch but an added protein punch as well. It stores in the fridge well in a sealed container and doesn’t involve any crazy ingredients, BONUS it takes about 5 min to make in your blender!