Dips from the Garden

photo 1

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.
http://kosherlikeme.com/recipes/dips-from-the-garden

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.
http://kosherlikeme.com/recipes/dips-from-the-garden

Green Goddess Dip

This dairy recipe was shared by Marcia Selden Catering

Ingredients

  • 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

Instructions

  1. Use a food processor.
  2. Add all of the ingredients except the salt and pepper.
  3. Pulse until all ingredients are well combined. Taste and add salt and pepper to taste.
  4. Transfer to a container with a lid and refrigerate for a minimum of one hour to let the flavors develop.
http://kosherlikeme.com/recipes/dips-from-the-garden

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

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>