Wednesday, December 28, 2011

Herb Party Dip

Happy New Year!

Without a doubt, throughout the Christmas season we will go to, or have a get-together where a dip will be served. Either for crackers or cold vegetables, as a hot appetizer or cold one, dip is going to happen.  And, for times like this, my go-to dip is always the Barefoot Contessa's herb dip. This simple recipe is by far the best tasting onion-based dip I have ever had, and gets calls for the recipe every time I serve it.  Whether accompanying a fancy crudites tray or simply a dish of carrots and celery sticks, its a must-have dip for any winter or summer party. 

Scallions are what makes this dip stand out. It is the flavor base of this recipe and gives it its robust onion taste. The recipe comes together easily as long as the cream cheese has had enough time to fully soften. Otherwise, you will have small lumps of the cheese throughout. I know this from experience. Just thought you might want to know. The recipe calls for parsley and fresh dill as the herb base, but any herbs will do.  Fresh parsley is a must. As for the dill, I have used both dried and fresh, and either work well. Be sure to make the dip a day or two ahead - like now if you are considering it for New Years Eve - to allow all the herb and onion flavors to blend.

Herb Dip
8 oz. cream cheese - well softened
1/2 c. sour cream
1/2 c. mayonnaise
4 scallions, minced
2 T. fresh parsley, minced
1 T. fresh dill, minced (I use 1 tsp. dried)
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper

Place all ingredients in either an electric mixer (Kitchen Aid) or medium size mixing bowl and simply blend all ingredients together. Refrigerate for a day or two. Serve cool to room temperature with any variety of cut vegetables.

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