This is the perfect dip to eat when it’s summer & there’s fresh veggies around! Such as from your garden or your neighbor’s garden! Or from a farmer’s market, local veggie stand, or in the produce aisle of your favorite grocer!

Yields 8 – 1 cup servings

Ingredients:

• 1/2 c. mayonnaise
• 1/4 c. sour cream
• 2 T. salsa, of your choice
• 1 organic clove of garlic, minced
• 1 med. organic sweet red bell pepper
• 1 med. organic green bell pepper
• 1 med. organic yellow summer squash
• 1 med. organic red onion
• 12 organic fresh button mushrooms
• 1 T. extra virgin olive oil

Instructions:

• In a small bowl combine the mayonnaise, sour cream, salsa & garlic. Refrigerate for at least 30 minutes. Overnight is best, though.
• Preheat the oven to 450°F.
• Cut peppers & squash into 1 1/2″ pieces. Then slice the onion into wedges.
• In a large bowl combine the mushrooms, peppers & onion.
• Drizzle them evenly with the oil & toss to coat.
• Place in a single layer on an ungreased baking pan.
• Bake uncovered for 10 minutes or until they’re crisp & tender.
• Serve with the dip.

Serving size = 1 cup of veggies with 2 T. of dip: Calories = 65 | Total fat = 2 g. | Sodium = 140 mg. | Protein = 2 g. | Carbs = 10 g.