2 Granny Smith apples
1/2 cup pickled little pearl onions
1/2 cup sweet sour pickles
1 tablespoon sweet syrup (agave, maple, elderberry flower)
Dash Tabasco
Small handful fresh parsley
Splash of olive oil
Splash lemon juice
Pinch salt
Vegetables of choice as dippers: sugar snap pea pods, fennel slices, celery, carrots, bell peppers etc.

1. Place the pearl onions and pickles in a food processor and puree to a smooth mixture.

2. Peel the apples and chop in a size to add to the food processor, again puree.

3. Add the parsley, Tabasco, lemon juice salt and sweetener and process once more.

4. Season to taste.

5. Prepare the vegetables in bite size/dip size pieces.

6. Arrange on a platter as finger food, or individually in shot glasses as an appetizer or amuse bouche.