"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Monday, August 3, 2015

Sour Cream Chive Dip #The Better Chip #Weekly Menu Plan

Yum
The Better Chip: simplelivingeating.com

This post is sponsored by The Better Chip. All opinions are my own.

Chips are so delicious to munch on in the summertime but so many are filled with artificial ingredients and covered in messy powder.

The Better Chip is an all natural gluten free and non-GMO chip that is made by cooking REAL vegetables inside of a double-corn masa instead of being covered in a messy powder of vegetable flavor. 


The Better Chip: simplelivingeating.com


All of the chip flavors go great with guacamole, cheese and veggie dips, hummus and fresh salsas. The chips are hearty so they stand up to substantial dips like the sour cream chive I made.


The Better Chip: simplelivingeating.com


The spicy Jalepeños and the Chipotles Chips are excellent as nachos. The hot and smoky flavors of the chips were not hidden by the cheese. 


The Better Chip: simplelivingeating.com


The Corn, Beet and Spinach & Kale Chips are fantastic with the Sour Cream and Chive dip. My daughter thought the colors of the chips made them especially nice to put out at a party. I guess seeing naturally colored chips is a novelty for her... it shouldn't be! Join me in switching to this all natural chip... it is The Better Chip!



Sour Cream Chive Dip


by Diane Balch
Prep Time: 10 minutes
Cook Time: none
Keywords: appetizer
Ingredients (for 4 to 6 people)
  • 1/4 cup of sour cream
  • 1 tablespoon of chives, fresh and minced
  • sea salt and pepper to taste
Instructions
1) Chop the chives.
2) Mix the chives, salt and pepper with the sour cream.
3) Let sit for 15 minutes before serving.
Great with chips and raw vegetables.
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Weekly Menu Plan:


Meatless Monday: Simple Black Bean Enchiladas with Sour Cream and Guacamole

Tuesday: Hamsteak with Peas and Onion in an Olive Oil Sauce over Pasta

Wednesday: Antillean-Style Grilled Swordfish with Mixed Vegetables and Rice

Thursday: Hot Dogs with Sauerkraut and Baked Beans, Salad

Friday: Leftovers

Saturday: Picnic out




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