Creamy Sage Dip with Crudités

Adapted via Rachel Ray
Serves: 8 to 10

♦ 1 cup sour cream
♦ 2 tbsp chopped fresh sage
♦ 1 tsp fresh lemon juice
♦ 1 tsp dried oregano
♦ 1-2 cloves garlic, minced
♦ 4 ounces cream cheese, softened
♦ salt & pepper, to taste
♦ assorted crudités (green beans, sliced red bell peppers, baby carrots, broccoli florets, etc)

In a medium bowl, blend the sour cream with the cream cheese until combined; add the sage, lemon juice, oregano, and garlic. Season with salt and pepper and refrigerate for at least 2 hours. Serve with fresh vegetables, and enjoy!

Read more about this dip and my musical pairing by clicking HERE.

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