Summer Vegetable Dip

By admin  |  August 13, 2012  | 

This refreshing seasonal dip can be traced back to the 1978 Tchula Garden Club Cookbook. Gelatin is unexpected, but gives it an interesting texture.

2 tomatoes, seeded and chopped
1 cup chopped celery
1 small onion, finely chopped
1 bell pepper, finely chopped
2 cucumbers, diced
1 envelope plain gelatin
1/4 cup cold water
1/4 cup boiling water
1 pint mayonnaise
1 teaspoon salt
Dashes of Tabasco
White pepper to taste

Drain finely chopped vegetables on paper towels. Soften gelatin in cold water and add boiling water. Let cool. Fold in mayonnaise and seasonings. Add vegetables and refrigerate. Serve with crackers. May be spread on sandwiches. Makes 1 quart.

Delta Magazine July/August 2011
The Delta Magazine Cookbook

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