Summer Herb Dip

Dairy Products are another avenue, which our family has been changing over a little at a time–items like yogurt, and sour cream in particular.  Don’t you wonder why the big dairy companies need to include: “cultured cream, grade A whey, modified food starch, sodium phosphate, sodium citrate, guar gum, carageenan, calcium sulface, potassium sorbate (preservative) and locust bean gum”,  while the smaller dairies-like “Western Creamery”, only include “milk ingredients, bacterial culture and microbial enzymes” for just 75 cents more?

Don’t you wonder why MOST sour cream packages (particularly those labelled “low-fat”, “ultra low fat” etc), can’t be called “Sour Cream”, but must be called “Sour Cream Product” –I don’t know about you, but alarm bells start ringing in my head when FOOD, can no longer be food, but is a “product”…just sayin’.

Here is my favourite summertime dip and sandwich spread–when herbs are a plenty in the garden.

Summer Herb Dip
1/2 cup sour cream (you know, the full fat kind)
1/2 cup mayo (not miracle whip…)
1 tbsp fresh oregano, chopped
1 tbsp fresh basil, chopped
1 tsp fresh lemon thyme, chopped
1 tsp fresh parsley, chopped
1 clove garlic minced
cracked pepper

Mix it all together and let sit at least 1/2 hour before eating.  Keeps for about a week in the fridge.  
Tip: you can also add a bit of parmesan cheese if you like a nice rich dip too!
Tip 2:  this makes the best sandwich spread with roasted vegetables and pita’s!