Garden Fresh Vegetable Dip

Summer time is a great time to serve fresh vegetable platters and with this dip you will want to have lots of veggies cut up to replenish the tray because it is a crowd pleaser. Try adding some new vegetables to the stand by carrot and celery sticks, broccoli and cauliflower florets, cherry tomatoes and mushroom caps such as: jicama sticks, zucchini or crook neck squash slices.  Side note: children will usually try new vegetables if they are raw. 

1 cup chopped fresh spinach
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
3/4 t. fresh ground pepper
1/2 t. salt

Add all the ingredients to 2 cups Hellmans mayonnaise (or 1 cup mayo and 1 cup non-fat sour cream) and chill for at least 2 hours before serving.  Makes 2 cups of dip.

(This dip can be made in the food processor, saves time in the chopping process!)