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~ Pucker Up for Lemon Dip w/Seafood or Vegetables ~

IMG_2255Oh yes, BIG yes, this concoction is great with many things, but, if you're looking for a pucker-up creamy lemon dip to serve with grilled seafood or vegetables, stop reading, grab a few pantry staples and mix this one together.  It'll only take five minutes, and oh yes, you can thank me later. On our patio, we love to dip grilled shrimp and/or grilled asparagus in it as an hors d'oeuvre, but, I won't lie, it's just as good slathered on a Maryland-style crab cake sandwich (or a grilled or roasted chicken sandwich) too.  There's more.  To give it a drizzly consistency (to use as a creamy-dreamy lemon salad dressing), simply stir more of the vinaigrette into the mayonnaise.  

IMG_2081For the lemon-infused, white balsamic vinaigrette:

1/2  cup white balsamic vinegar

1/4  cup lemon-infused olive oil

2  tablespoons sugar

1  tablespoon Dijon mustard

1  teaspoon dried herbes de Provence

Step 1.  In a 1-cup container with a tight-fitting lid and pourer top, place all ingredients. Vigorously shake until well-combined.  Use as a marinade and/or dress salad and store leftovers in refrigerator.

IMG_2207 IMG_2207~ Step 2.  To make 1/2 cup of this creamy condiment, mix together 1/2 cup mayonnaise and 2 tablespoons lemon-infused EVOO & white-balsamic vinaigrette.  Use ASAP and/or store in the refrigerator almost indefinitely

Pucker up because a little bit of this dip goes a long way!

IMG_2266Pucker Up for Lemon Dip w/Seafood or Vegetables:  Recipe yields 1/2 cup creamy lemon dip/2, 1/4 cup servings.

Special Equipment List: 1-cup measuring container w/tight-fitting lid and pourer top; 1 cup food- storage container w/tight-fitting lid; spoon

6a0120a8551282970b01b8d297c03f970cCook's Note: Mayonnaise.  As a gal who loves deli-, tuna- and egg-salad sandwiches, I am never too far from my mayo.  During the picnic and tailgate season, when side-dishes like macaroni salad, potato salad, cole slaw and deviled eggs reign supreme, I purchase bigger jars, in two-packs.  When our garden tomatoes are ripe, I could (and will) eat a freshly-picked sliced-tomato sandwich, on white bread, with a big slather of mayonnaise, every day.  There's more.  I can't imagine my life without mayonnaise-based tartar and remoulade sauces in it, or, oh my Thousand Islands salad dressing, and, I'm very proficient at making homemade mayonnaise ("mayo") from scratch too.  Speaking of creamy mayonnaise-based condiments, ~ Spreads go Bread to Bread:  Hellmann's vs Duke's ~ is a post of mine that always gets folks talking.  Everyone has their favorite brand, and, I am no exception. 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)


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