Ingredients
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1 package
SO Onion Chive Dip - SO Get Crackin' Cert Org
- SO Garlic Salt organic
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1 cup light sour cream
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1 cup non-fat plain Greek yogurt
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1 medium zucchini, cut into 1/2-inch-thick rounds
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1/2 head cauliflower, chopped into florets
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2 heads broccoli, chopped into florets
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1 large bell pepper (red, yellow, orange or green), cut into 1-inch strips
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1 pint cherry tomatoes
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3 rainbow carrots, peeled and sliced lengthwise
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1/3 cup extra-virgin olive oil
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1 tablespoon chives, chopped, for garnish
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6 globe onions, peeled
Directions
1. In a medium-size bowl, combine sour cream and yogurt. Stir until well combined, then fold in the contents of the seasoning packet. Transfer to a serving bowl and chill in refrigerator for 30 minutes.
2. While dip is chilling, heat grill to medium-high or heat a grill pan on a stovetop over medium-high.
3. Arrange prepared vegetables on grill or pan, lightly brush with 1/3 cup olive oil, pepper and garlic salt. Grill in 2 batches, turning occasionally, for about 7 to 10 minutes per batch, until lightly charred and crisp-tender
4. Top the chilled dip with chives, arrange with vegetables on a serving plate and dive in!
If you're feeling creative, grill up a variety of your own favorite vegetables. For an even more delicious dip, caramelize 2 peeled and thinly sliced shallots in a sauté pan with 1 tablespoons olive oil, stirring occasionally over medium heat for 15 minutes. Cool, then fold shallots into dip before chilling in refrigerator.
