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.
This dairy dip was shared by Marcia Selden Catering.
- 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
- Blend feta and a splash of water in a food processor.
- Transfer to a medium bowl and mix in parsley, basil, mint, and chopped dill; season with salt and pepper.
- Drizzle with oil and top with dill sprigs.
This dairy recipe was shared by Marcia Selden Catering.
- 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
- 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.
- Serve at room temperature.
This dairy recipe was shared by Marcia Selden Catering
- 3 Tbs. Fresh lemon juice
- 1 tsp. Worcestershire sauce
- 1 Tbs. White wine vinegar
- 1 Garlic clove, minced
- 1 Ripe Avocado, seeded and removed from shell
- ½ C. Sour cream
- ¼ C. Flat leaf parsley
- ½ C. Basil leaves
- 3 T. Fresh tarragon leaves
- ½ C. Olive oil
- Salt and pepper to taste
- Use a food processor.
- Add all of the ingredients except the salt and pepper.
- Pulse until all ingredients are well combined. Taste and add salt and pepper to taste.
- Transfer to a container with a lid and refrigerate for a minimum of one hour to let the flavors develop.
Liz’s note: for spices like sumac and zatar check out the spice sources listed in my previous post here.