19
12 ounces cream cheese (room temperature)
½ cup roasted red peppers, drained (jar or freshly
made)
1 tablespoon lemon juice
¼ cup half-and-half
In a food processor with a blade, blend all
ingredients until smooth.
To assemble, fill mini pilsner glasses with dip of
choice
1
/
3
full. Stick a few crudité in each pilsner.
Serve cold.
Red Pepper Cream Dip
2 cups parsley (1 large bunch), trimmed and
packed
1 cup fresh basil leaves
4 tablespoons fresh chives, chopped
1-2 tablespoons fresh tarragon, chopped (or 1-2
teaspoons dried)
6-8 scallions, chopped
1 lemon, zested and juiced
1 cup mayonnaise
½ cup sour cream
2 garlic cloves, peeled
2 teaspoons Dijon mustard
salt and pepper to taste
In food processor, combine first 5 ingredients
and blend for 5 seconds. Add the remaining 6
ingredients and blend until smooth, scraping sides
down occasionally. Season with salt and pepper.
Cover and chill.
Green Goddess Dip
Spinach Herb Dip
yield: 4 cups
1 (10-ounce) package frozen spinach, defrosted and
squeezed
½ cup parsley, chopped
½ cup green onions, chopped
½ teaspoon dill weed
1 cup mayonnaise
1 cup sour cream
½ teaspoon oregano
½ teaspoon lemon juice
Combine all ingredients.
hors d'oeuvres
yield: 3 cups yield: 2 cups
