X

Subscribe to Kosher Like Me weekly newsletter so you won't miss a thing.
We promise that it's painless and we'll NEVER share your info.

EST. 2011 BY LIZ RUEVEN
Dips from the Garden

Dips from the Garden

Marcia Selden Catering

The farmers markets are finally open, fresh spring herbs and bright green vegetables abound.  There’s no better time to take out your patio furniture and invite a few friends for cocktails and a few nibbles.  Here are our favorite dips, using fresh herbs from your local farm.  Buy whatever fresh vegetables they have that day and make a mouth-watering crudité platter.  These dips travel beautifully, and can go to the beach for a sunset picnic.

 

Greek Herbed Feta Dip
This dairy dip was shared by Marcia Selden Catering.

Ingredients

  • 2 C. feta
  • ½ C. finely chopped fresh flat-leaf parsley
  • ½ C. finely chopped fresh basil
  • ¼ C. finely chopped fresh mint
  • 1 Tbs. Sumac
  • 1 Tbs. Zatar spice
  • 1 Tbs. lemon zest
  • Kosher salt and freshly ground black pepper
  • Olive oil

Instructions

  1. Blend feta and a splash of water in a food processor.
  2. Transfer to a medium bowl and mix in parsley, basil, mint, and chopped dill; season with salt and pepper.
  3. Drizzle with oil and top with dill sprigs.

Farm Fresh Veggie Dip
This dairy recipe was shared by Marcia Selden Catering.

Ingredients

  • 8 oz. cream cheese, at room temperature
  • 1 C. Greek yogurt
  • 4 scallions, white and green parts, chopped
  • 2 Tbs. fresh parsley, minced
  • 1 Tbs. fresh chervil, minced
  • 1 Tbs. kosher salt
  • ¾ tsp. freshly ground black pepper

Instructions

  1. Place the cream cheese, Greek yogurt, scallions, parsley, chervil, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend.
  2. Serve at room temperature.

Liz’s note: for spices like sumac and zatar check out the spice sources listed in my previous post here. 

Leave a Reply