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REC: Here's the veggie dip; it's called Basic Herb Dip==>

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wigs@juno.com
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Joined: Mar 10, 2006

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Posted to Thread #11273 at 10:55 pm on Jul 3, 2008

Basic Herb Dip
(from THE COMPLETE CATERER by Elizabeth Lawrence)

This is a versatile dip that can be used for vegetables and chips, and as a stuffing for vegetables, choux puffs, or tea sandwiches. Makes about 2-1/2 cups.

6 ounces cream cheese, softened (I throw in the whole 8-oz package!)
1 cup mayonnaise, preferably homemade (I use Helmann's.)
1/4 cup dry white wine
1/4 cup finely chopped fresh dill, basil, coriander, or parsley
2 Tablespoons Dijon mustard
Salt & freshly ground pepper to taste

Beat the cream cheese until quite soft. Beat in the mayonnaise, white wine, herbs, mustard, and salt & pepper to taste.

Variations:
--To make a cheese dip, stir 1/2 cup finely grated Parmesan or sharp cheddar into the dip.
--To make a cucumber dip, peel and finely chop the flesh of 1 cucumber and stir into the dip.


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