If you have the Farmers Market Seasoning Set you could make a variety of dips from it. Or in my searching I found a garden dip in the "All the Best" cookbook on page 44. I dont have it in front of me and am not sure if it is served cold, but its worth a try if you have that cookbook. In all the Season's Best that I have, they are all served warm.

 

I also have a dip recipe featured on the Recipe Corner of my website this month.

www.pamperedchef.biz/PCSteph

 

Pantry Seasonings

What I usually do in a quick bind is just use the Pantry Seasonings...I ask my host and/or guests if they'd like to try Dill or Southwest Dip and go from there. The recipe is on the back of the jar, so it's easy to "remember". All it calls for is mayo and sour cream! How easy is that?!

 

Go buy the premake dill dip or one of those and show the vegs cut with the crinkle cutter and then mention the dip could be one of the farmers market seasonings, dill seasoning or for a spicy flare use the south western seasoning. Tell them you didn't have it on hand this time, but they are great to cross sell. And are less expense since you make it at home and fresher.

 

I was just working on updating a theme show index with the newer recipe books and I wanted to add the page numbers (using the one posted on this site as the basis - THANKS!). While doing that I found a dip recipe you might be able to use:

Honey Mustard Dip
1 cup sour cream
1/2 cup mayonnaise
1/3 cup "stone ground" mustard
2 Tbsp. honey

Whisk sour cream, mayo, mustard and honey until well-blended. Cover and refrigerate to blend flavors. Serve with veges and pretzels.

Hope this helps you! (BTW: It is in the Celebrate! Cookbook.)