The Everything Dip

Every Sunday during football season has been duly named ”football chicken” day.
We have a clear cut routine that happens EVERY Sunday between September and January.
Mr. BM sleeps in, gets up, goes to get his tea, plays his pro line (and this year mine), and picks up a meal size fried chicken box/bucket/bag – whatever you want to call it which takes care of lunch AND dinner for at least him and Little Ugh.
I know it isn’t healthy, thankfully it only happens for 5 months.

Since New Years fell on a Sunday everything was closed (even the fast food places he would normally trek too i.e. Popeye’s, Mary Brown’s, Chick n Joy) we had to come up with a new plan.
I offered to make a nice salad….someone shot me an evil look.
Alright then, I guess I could make some fried chicken tenders with some buttermilk ranch dip.

CRAP
No dill, or dill seeds, or chives.  What the heck?  Obviously can’t run out to the store – its closed.
Ok, I now will throw a bunch of things into a bowl, taste a few times, season, adjust, and VOILA!
The everything dip.
(good thing we had chicken fillets!)

Here’s how I made it:
2 tbsp. low fat sour cream
1 1/2 tbsp. low fat mayo
pinch of paprika, cayenne pepper, cumin, salt and pepper
1/2 tsp. fresh lemon juice
a dash of hot sauce
touch of milk to thin it out a bit
1 tbsp. fresh chopped parsley
Mix all ingredients together, if its a bit too thick add a touch more milk dash at a time.
Pretty darned good as a dipping sauce

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