Veggie Shooters

For those who follow my Facebook page would know that I had posted this pic almost 2-3 days back and then happily forgot about posting the recipe. I have been really busy in designing of this blog plus I do have a full-time job to go to & blah.. blah.. blah..

I know its no reason to keep you guys waiting and all these excuses sounds lame even to me! So I am going to keep you all waiting no more and get on with the recipe. 🙂

So this dish, fresh cut vegetables served in individual shot glasses with your favorite dressing makes for an easy, healthy, elegant appetizer. It will be a huge hit for parties!

Another advantage is no double dipping! You don’t have to think about multiple hands going into the same dip bowl!! Eww! Imagine that!!!

Plus, you get portion-control too! 🙂

                                                                                                                    Veggie Shooters1

Think about all the different colored veggies you can use to make it look even more interesting. Raw zucchini or celery would also be great.

Of course you can use store bought dressing for time-saving but whipping up your own batch of low-fat Ranch dressing is super easy. You can make the dip and cut the veggies ahead of time, then assemble when you are ready to serve it. You can easily swap Ranch dressing  for hummus, if you are serving vegans.

This is a kids friendly recipe so it would be a huge hit among them over summer holidays!!! 🙂

Awesome way to skip the chips from your party & to avoid over-eating!!! 😉

Veggie Shooters: Servings: 8


For the low-fat dip:

  • 1/4 cup low-fat sour cream
  • 1/4 cup low-fat yogurt
  • 3 Tbsp Eggless Lite Mayonnaise (I used American Garden’s)
  • 1 tsp garlic powder
  • 1 Tbsp fresh chopped chives or dill
  • 1 Tbsp fresh chopped parsley
  • 1 tsp salt
  • freshly ground pepper
  • 1-2 Tbsp white balsamic vinegar
  • 1 cup low-fat buttermilk

For the veggie crudites:

  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 large English cucumber, cut into strips
  • 2 carrots, cut into strips
  • 8 shot glasses


To make the dip: In a small bowl, combine the sour cream, yogurt, mayonnaise, garlic powder, parsley, chives, salt and cracked pepper. Mix well.

Stir in the white balsamic vinegar; the buttermilk. Adjust the seasoning to taste, adjusting the vinegar as needed, the flavors will become bolder over time.

To assemble the shooter: Place 1/4 cup of dip in each glass. Place the strips of vegetables in each glass and serve cold.

This recipe is my entry for Event by Archana’s Kitchen – Summer Fiesta

Share this recipe:

Baby Potato Salad with Apples & Chives

Hello everyone!

I was am quite excited and nervous to be writing this first post for my beloved blog and I hope you enjoy it as much as I enjoyed writing it. You should know that I have written and re-written this post about zillion times.. sigh!!

As I said already it is my first post, it is but obvious that hundreds of recipes were racing through my mind to give my blog a grand inauguration I think it deserves! 🙂

After thinking about it for over a day (which seemed like forever!!!), I told my brain to ‘keep it simple, silly!’ 😉

So here I make a humble entrance into blogging world by posting this beautiful summer salad using baby potatoes and apples.

Potato Salad with Apples & Chives2
A perfect side to any elaborate meal/ backyard BBQ/ picnic

Apples add a sweet crunch to every bite of this refreshing potato salad.

You can easily double the recipe if serving a larger crowd.

I hope you enjoy! 🙂

Baby Potato Salad with Apples & Chives

Servings: 5


  • 1 cup baby potatoes, cut in quarters
  • 2 Tbsp minced celery
  • 1 small onion, finely diced
  • 1 gala apple, peeled and diced into half inch cubes
  • 2 Tbsp minced chives
  • 1 tsp mustard (optional)
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider / red wine vinegar
  • 1 Tbsp eggless lite mayonnaise (I used American Garden’s)
  • salt and freshly ground pepper


Boil potatoes in salted water until soft, approx 10-14 minutes, or until soft if pierced with a fork. Drain and let cool.

While potatoes are boiling, combine onion, celery, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add chives and apples, additional salt and pepper to taste. Refrigerate until ready to serve.

Share this recipe: