You’re probably laughing right now . . . at the fact that I think this is a recipe. The truth is, I am getting old. I forget things. And part of the reason I created this site is to remind me what my favorite foods are . . . collect them all in one place. You know? Make sure I not only don’t forget a recipe but don’t forget ingredients in said recipe. So, hang in there with me while I post such simple ideas that none of you could possibly ever forget. If you’re bored, head over to the cookie chocolates recipe. It is my absolute favorite recipe of all time!!
16 oz. sour cream
1 packet Hidden Valley ranch dip
1 cucumber, peeled and sliced in sticks
1 cup baby carrots
1 cup baby kosher dill pickles, sliced
1 can black olives
1 cup cherry or grape tomatoes
ruffle potato chips
red pepper, sliced
green pepper, sliced
yellow pepper, sliced
Make dip according to package directions by mixing the ranch powder with sour cream. Chill.
The trick to a good relish tray is to keep things cold and crisp right up until the time you serve them. And, in my opinion, the skinnier the vegetables are cut, the better they taste. I like to set the relish tray in a tray of ice so the vegetables and dip stay cold longer. I also like to make the dip ahead of time and chill it good . . . allowing the flavors to blend with the sour cream. When arranging vegetables, alternate green vegetables with other colors to mix things up, keeping it interesting.