May 8, 2018

Fresh garlic & herb dip


Cool, creamy, and full of fresh garlic and herbs, this dip is sure to get you to eat more vegetables! Now that spring weather has finally arrived here in the Western New York area, the first of our garden is sprouting up chives and flat-leaf parsley. Using fresh herbs in your food makes such a flavor difference and I'm glad to be able to have easy access to some again. Also, now that we have some sunshine, I'm starting to want to eat more fresh vegetables and salads. This dip is a terrific and tasty way to make sure you eat a few more. About once a week when we are pressed for time coming home from the kids' library class and my husband getting ready to leave for work, we will have a simple lunch of things like cheese, crackers, grapes, pickles/olives, and/or raw vegetables. We had this dip with our lunch and my husband and I both ate more vegetables than usual (the kids are not quite into raw vegetable territory yet - they will lick them and sometimes eat cucumbers, but that's the extent so far - though they did lick some dip). This dip would also go well with pretzels, pita chips, crackers, or spread onto a wrap with vegetables and turkey.


Fresh garlic & herb dip
4 oz Neufchatel cheese (or cream cheese), slightly softened
1/3 cup sour cream (I used light)
1/4 cup mayonnaise (I use the kind made with olive oil)
1 tablespoon milk
2 garlic cloves
1-1/2 tablespoons minced fresh chives
1-1/2 tablespoon minced fresh parsley
salt and freshly ground black pepper, to taste

In a medium/large bowl, beat the cheese, sour cream, mayonnaise, and milk together with a hand mixer on high until smooth. 

Use a microplane to grate the garlic cloves into the mixture (alternatively, mince the garlic super fine). Add the chives, parsley, and a good pinch of salt along with a couple grinds of black pepper. Beat until well-combined and taste for salt and pepper, adjusting as needed.

Cover the bowl with plastic wrap and refrigerate overnight before serving for best results (you can serve right away, but it will not be as flavorful).

Serve cold with your choice of raw vegetables, pretzels, etc.


What was I cooking one year ago?: homemade baby food purees (advanced)
Two years ago?: pork & sweet potato quesadillas
Three years ago?: baked cinnamon-orange French toast
Four years ago?: Kung Pao chicken
Five?: creamy potato & ramp soup
Six?: stuffed mushroom pasta bake
Seven?: chicken, mushroom, & millet skillet
8?: bog salad w/ maple vinaigrette

9 comments:

  1. So creamy and delicious...I would love some for my bread sticks :-)

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  2. This looks terrific! And it'd be dinner for us -- along with the veggies for dipping, of course. Love garlic in a dip, and I'll bet this tastes wonderful. Thanks!

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  3. Sounds great to me and looks delicious. Love the mix of ingredients in this and want to give it a go. Thanks!

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  4. I love anything with the words garlic and dip in the same sentence!

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  5. This sounds delicious Amy. I think it would be great in baked potatoes too!

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  6. You got my interest with "cool and creamy". It's hot today and we haven't hooked the swamp cooler yet (New Mexico air conditioning :)). I'd love this for supper with some cold celery, carrots and bell pepper strips. Thanks!

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  7. This dip sounds creamy and delicious!! Pinned!

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  8. I'd totally give up kissing Mr. B.O.B. Bob for a day if it meant I got chow down on this yummy lil' dip!!!

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  9. This sounds perfect for a late Sunday snack. Since we usually have a large meal that day, we eat something light in the evening.

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