Since this was a hectic weekend, with Halloween activities, having Grandkids Bo and Violet overnight last night, and Kara's soccer game this afternoon, I went easy on myself for the first day of my personal challenge. We have lasagne, and sausage and peppers leftover for dinner tonight, so for my first recipe I chose a dip to serve with veggies while watching the 2nd half of the Eagles game after soccer.
I made a Green Herb Dip, from Ina Garten's Barefoot Contessa At Home cookbook. I love fresh dill, so this was perfect. It has a light onion-y flavor and the dill comes through nicely. We ate it with baby carrots, but I think it would be really nice with crackers or crunchy breadsticks.
Green Herb Dip - makes 2 cups (Ina Garten, Barefoot Contessa at Home)
8 ounces cream cheese at room temperature
1/2 cup sour cream at room temperature
1/2 cup good mayonnaise
3/4 cup chopped scallions, white and green parts
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
Place all ingredients in the bowl of food precessor with the steel blade. Pulse 10 to 12 times, until just blended, but not pureed. Serve at room temperature.
Couldn't get much easier! This one is a keeper. I was tempted to add a little garlic, but I am glad
I did not. I think it would have over-powered the dill. This will go on the list for the next family
party, and we'll see how they like it.