THAT time of year is rolling around again – the time when veggies are beginning to arrive at the farmers markets. We begin to dream of fat, ripe, juicy-dripping-down-our-chin tomatoes. Asparagus and crunchy green beans are on offer now and are a great accompaniment to this dip. Paprika lends its beautiful red color to this dip, and a slightly spicy flavor. The “spicy flavor” is actually from the capsaicin.  This is a phytochemical that is known as a powerful anti-inflammatory and can help boost metabolism.

Did you know that Paprika is extremely high in vitamin C? A whole paprika pepper is known to have six to nine times the amount of vitamin C as a tomato. Because of its high C content, paprika can also help you absorb iron-rich foods and may help your body fight common infections.

This is a great dip to whip up in a hurry, because all the ingredients whip up quickly in one bowl. Make sure to practice your “Remoulade” skills now, so that once all the mid summer veggies come pouring in, you’ll be ready!

Remoulade with Crudités

1 Cup Light Mayo

2  TB Creole or Spicy Mustard

2 TB Low Salt Ketchup

½ Cup Minced Green Onions

2 Minced Parsley

2 TB Chopped Celery

2 Garlic Cloves, Grated

1 Tsp Horseradish

1 Tsp Paprika

1 Tsp Hot Sauce

Mix all the ingredients together and set aside for about 30 minutes to allow the flavors to meld. Serve with fresh crunchy vegetables.