Buttermilk Ranch Dip
Serves: 8 people
Ingredients:
1 cup nonfat sour cream
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat or low-fat buttermilk (shake well before measuring)
Juice of 1/2 lemon
1/2 teaspoon kosher salt
3/4 teaspoon black pepper
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
2 scallions, thinly sliced
2 tablespoons mix of finely chopped herbs: parsley, thyme and oregano
Combine all ingredients in a food processor or mixing bowl and combine thoroughly.

Tomato & Cucumber Pico de Gallo
Serves: 4 people
Ingredients:
3 plum tomatoes diced finely (juice and seeds discarded)
1 cup finely diced cucumber (seeds discarded)
¼ cup chopped cilantro
¼ cup finely chopped red onion
1 mild green chile, seeds removed and finely chopped
Fresh squeezed juice of one lime
1 tsp kosher salt

Combine all ingredients into a bowl.

Refrigerator Pickles
Serves: 8 people
Ingredients:
1 cup distilled white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers

In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.

Cream cheese topping for Fruit Pizzas
Serves: 8-10 people
Ingredients:
1 (8 ounce) package cream cheese
1/4 cup Ohio raised honey
2 teaspoons vanilla extract
2 teaspoons lemon or lime zest

In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled cookie crust and arrange assorted seasonal fruits on top.

A Huge Thank You To Two Caterers for Donating Their Time & Services to Follow Me! Two Caterers donated their time & services on June 19th for our healthy cooking demonstrations held at the MI Home Store.