The second is a fan of the Thanksgiving hors d’oeuvres table and sees this as a day free of restrictions that would otherwise limit you to consuming what society deems appropriate.
I am firmly grounded in this camp. I love Thanksgiving and it’s devil-may-care attitude and I most definitely like to nibble and sip from sunup to way past sundown.
The original recipe for this dip had diced avocado folded into the mix, which gives it more of a Cobb salad feel. The avocados at my grocery store were more volcanic rock than velveteen so I did without.
- 1 cup sour cream
- 1/3 cup crumbled blue cheese (about 2 ounces)
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon Worcestershire sauce
- 1/4 cup thinly sliced scallions
- 2 tablespoons finely chopped parsley
- 4 pieces bacon, well-browned and crumbled
- Veggies for serving
- Combine sour cream, blue cheese, lemon juice, salt, and Worcestershire sauce in a medium bowl. Gently fold in scallions, parsley, and bacon.
- Serve with celery sticks, quartered radishes, sugar snap peas, or cherry tomato halves.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g