Got really lazy today and decided to whip up something from what’s in my fridge. I always wanted to try making this sour cream dip even since I tasted it from my favourite Swiss mama, Evelyn, who served it to me for lunch when I was in Switzerland 🙂 Also, since there was leftover roasted chicken in the fridge, it became lunch.
The chicken sandwich is really simple, just toast some wholegrain bread and mix the roasted chicken strips with wholegrain mustard and mayonnaise. The best part of cooking is that sometimes, you don’t need to follow measurements. It all depends on what you have in the pantry and the seasoning is always, to taste.
For the raw veggies with the sour cream dip, just chop the veggies into the shapes you like. See, cooking is fun! 🙂 I like my carrots and cucumbers in sticks but it’s all up to you! Here’s the recipe for the dip though;
1/2 cup of sour cream
1/4 cup of plain yogurt
salt & pepper, to taste
1 tsp of minced garlic
1. Just mix everything together and serve it in a nice bowl!