Thursday, May 31, 2012

3 Dips for Veggies

Avocado Ranch Dipper Ingredients • 1 Hass avocado • 1 cup plain Greek yogurt • Juice of 1 lemon • 1 clove garlic, grated or finely chopped • A small handful of fresh chives, finely chopped • A small handful of fresh dill, finely chopped • A small handful of flat leaf parsley, finely chopped Preparation Place the avocado in a food processor. Add the Greek yogurt, lemon juice, garlic, chives, dill and parsley. Season with salt and pepper. Process until smooth dip consistency. Tomato Balsamic Dipper Ingredients • 2 vine-ripe tomatoes, seeded and coarsely chopped • 1 tablespoon tomato paste • Salt and black pepper to taste • 2 tablespoon balsamic drizzle • 1/3 to 1/2 cup extra-virgin olive oil Preparation Place the tomatoes in a blender, add the tomato paste and balsamic; season with salt and pepper. Drizzle in the oil until smooth dip consistency
Herby Honey Mustard Dipper Ingredients • 1 shallot, grated • Juice of 1 lemon 2 tablespoons white wine vinegar • Salt and pepper • 3 tablespoons honey from White House • 3 tablespoons Dijon mustard • 1/4 cup fresh herbs, such as flat-leaf parsley and thyme, chopped • 1/3-1/2 cups extra-virgin olive oil Preparation In a mixing bowl, grate the shallot and whisk in the lemon juice, vinegar, salt and pepper. Let sit to let flavors combine. Whisk in the honey, Dijon, herbs and EVOO, and serve as a dipper. From the White House Cookbook

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