Minimal Monthly

Hi Reader,

Cold meals in the summertime are the best and if I can avoid cooking in the evening, I'm game.

This simple raspberry dip is great this time of year if you like tangy stuff. It's quickly made and goes well dolloped onto melon salads, as a smoked salmon topping, for dipping veggie nibbles, crackers, broiled chicken chunks or cold shrimp.

Here's all you need:

• A generous cup of raspberries
• About 200g or 3/4 cup of sour cream
• 1/4 cup balsamic vinegar

Let the berries sit in the vinegar for half an hour at room temp (cover with a towel to avoid a fruit fly fiesta). Pop a bowl in the fridge while the berries sit. After 30min. blend the berry mixture until smooth. Don't wear a white t-shirt when doing this. Just saying. Then transfer your sour cream to the chilled bowl and gently fold in the blended berries. Keep the dip in the fridge until mealtime.

It will look something like this. If it's not thick enough for your liking, you could add more sour cream or use a higher fat percentage than I did. I imagine this recipe could also be done with cottage cheese.

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See you next month 👋

Thank you for reading. If you have any comments or feedback, hit reply and drop me a line. Have a great month ahead,

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