savory raspberry dip
This is another of the recipes I made for the bridal party lunch for my niece’s wedding day. The lunch was served in the Presidential Suite at the Hyatt Magnificent Mile, which is where we all stayed in downtown Chicago. Maureen and her bridesmaids were in the suite having their hair and make-up done. The girls had been there since 9:15 and the wedding was at 4:00, so they needed nourishment in the middle of that time.
How beautiful is she?!?
Raspberry Honey-Mustard Dip
- 3 tablespoons raspberry vinegar
- 1 tablespoon honey mustard
- 1/4 teaspoon freshly ground pepper
- Salt, to taste
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 7 fresh raspberries, divided
In a blender combine the vinegar, honey mustard, pepper and salt. Cover and blend or process until combined. With the blender running, slowly add the oils in a thin steady stream. Continue blending until mixture is thick and creamy. Add four of the raspberries and blend again.
Taste and add more oil, vinegar, or a dash of sugar, if needed.
Transfer to a serving bowl and garnish with remaining fresh raspberries.
Serve with blanched and refreshed asparagus, snow peas and sugar snap peas along with English cucumber slices.
Makes about 3/4 cup dip
Congratulations Mr. and Mrs. Brandon Joseph!