Garden Herb Dip
No doubt quite a few of you will be entertaining this weekend. Last weekend we had our August Bank Holiday weekend and I know that this weekend in North America it is what is known as the Labour Day Long Weekend, Summer's last hurrah before the busy-ness of Autumn sets in. Schools will be going back next week, Summer holidays are over. This is the weekend to throw one last Summer blast! This Garden Herb Dip is perfect for any get-togethers you might be planning!
I always come home with an empty container. It is a simple make and tastes delicious and I don't know anyone who doesn't love vegetables or crackers and chips with a tasty dip!
I am betting you have everything in your house right now to make it also . . . cream cheese, thick plain yogurt, mayonnaise, a bit of Dijon mustard and a splash of hot sauce, along with some chopped spring onions (scallions), chives and seasonings.
Simple ingredients whisked together with fabulous results!
The recipe comes, once again, from my Big Blue Binder. Its perfect for serving with crisp things . . . like raw vegetables or potato chips, crackers, crisp breads, etc.
Some of my favourite vegetables for dipping are carrots, cucumbers, radishes, peppers, and broccoli and cauliflower. Although at this stage of life I need to blanch the broccoli and cauliflower briefly first. My body doesn't seem to tolerate them as well as they did when I was younger. 'Nuff said! (Diverticulitis!)
What I like most about this dip is that it is lovely and thick. It is easy to dip and stays on your dipper! Its not messy to eat in the least. When you are entertaining or partying, that's a huge plus for me!
You could add other herbs if you want, but I think it is pretty perfect just as it is!
Yield: 2 1/2 cups
Garden Herb Dip
prep time: 15 minscook time: 8 hourtotal time: 8 hours and 15 mins
Fabulous with crisp vegetables and crackers. Quick and easy to make and very delicious! Great for parties and get-togethers!
ingredients:
1 (250g) pack of cream cheese (8 oz pack)
240ml thick Greek yogurt, plain (1 cup)
60g mayonnaise (1/4 cup)
3 spring onions, trimmed, washed and chopped
2 heaped TBS minced fresh chives
salt to taste
1/2 tsp Dijon mustard
dash of Tabasco sauce
instructions:
overnight. Spoon into a bowl to serve along with your favourite crisp
raw vegetables. Some good suggestions are carrots, cucumber, broccoli
and cauliflower (I lightly blanch first), assorted bell pepper strips,
trimmed baby spring onions, tomato wedges, radishes, baby corn, fresh
mushrooms, etc.
Created using The Recipes Generator
See how lovely and thick it is and how it stays on the vegetables without dipping. This is a plus, plus, PLUS!
I like to use my 5 in 1 Vegetable Shredder for prepping some of the vegetables. Not only is it easy to use, but it is also designed as a handy container for holding your prepped vegetables.
It has five different prep blades, a vegetable peeler and a special gliding vegetable holder which safely helps you to glide the vegetables over the blades. They are quite sharp.
The picks on the bottom of the glider grab the vegetable and hold it in place. There are two sizes of plain slicer bladed, two sizes of grating blades and a waffle blade . . . this is what I used to cut my carrots with today. Very pretty.
As you slide the vegetables over the blade they go into the handy storage bowl underneath, cutting down on any mess. Easy to use, it simply rinses clean. Made of Premium ABS plastic and stainless steel it also stores easily. All of the parts can be stored in the handy bowl underneath when not in use. Its also very easy to change the blades. I quite like it myself! Bon Appetit!
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