I know I’m a few days behind in sharing the recipes for days 17-20, but if you’re following me on Instagram, you’ll know that I may not be writing every day, but I am definitely cooking. On Sunday (Day 17), my mother, sister, and son all collectively decided that I had to make Portuguese-Style Scallops for dinner—a recipe from Cooking Light that Iv’e been making since 1999—it’s a favorite. So, bearing that in mind, I had to choose something from the August recipes that did not involve an actual entree—so, I went with a quick appetizer: “Sour Cream and Onion Dip.”
While I was at the beach that day, my mother kindly went to the grocery store with my shopping list in hand. So, when she came home with yellow onions as I had indicated on the list—rather than sweet Vidalia onions—I quickly realized my error. The recipe called for “sweet yellow onions” and I forgot to include the word “sweet.” That being said, because the onions are diced and then cooked, they became sweet—just not as sweet as a Vidalia onion would have been.
The rest of the recipe was easy to follow, and consisted of simply measuring out a few ingredients: light sour cream, canola mayonnaise, chives, salt, and white pepper. Five minutes later, this appetizer was ready.
I’m not really a huge fan of dips, unless it is guacamole—so prior to trying it, I wasn’t really sure what to make of it. And, because I am trying to make healthy decision, I decided to bake some thinly sliced zucchini “chips” to eat with it. I was honestly surprised by how delicious it turned out to be. I could have sat down with a plate of veggies and dip and had that for dinner—except everyone still wanted me to make the scallops. Which I did.