|Sugar snap peas (blanched), new broccoli, and tiny baby bok choy were fun additions to the usual veggie "platter."|
At Super Bowl time a couple of years ago, Melissa Clark, in her NYT Good Appetite column, wrote up a great dip that I immediately made and took to a Super Bowl party. While I bring many pots of herbs in for the winter, I didn't have the needed parsley, dill, and basil. (Rosemary, thyme, mint, sage--yes) Buying plastic packages of herbs mid-winter is tediously expensive, but I did it. A party. Special occasion. I thought at the time, I have to remember to make this in the summer. Herbs are cheap or growing in the garden and the farmer's market vegetables are luscious.
And here we are. It's summer. Friends were coming for the evening. And I remembered this dip. Thanks, Melissa! (If you haven't read her newest solo book, it's full of great recipes and want-more stories. Wondering what you'll take to the Fourth of July cookout? Look no further. Get your sous to cut the veg; you throw the dip in the food processor. Done.
In October, she's got another (order early) book out: Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make.
Melissa Clark's Greek Goddess Dip
1/2 cup packed fresh dill
1/2 cup packed fresh mint
1/2 cup packed fresh parsley
1/3 cup packed fresh basil
2 garlic cloves, chopped
2 scallions, white and green parts, sliced
1 1/2 tablespoons freshly squeezed lemon juice
Pinch kosher salt, more to taste
1/2 cup extra virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup Greek yogurt
1/4 cup mayonnaise, optional
Raw chopped vegetables or pita chips, for serving.
1. Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
2. With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
3. Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
Yield: 4 to 6 servings.
These are my changes, etc: Yes to a bit more salt. I also added a few grounds of freshly ground black pepper, as well as a few drops of Tabasco. I skipped the mayo to keep it a bit lighter and healthier. The first time through, I made my own pita chips--so much better than the ones in the bag. (Cut up strips of pita bread, sprayed them wih Pam, sprinkled on sesame seeds/salt/pepper. Baked for 12 minutes or so in 350 degrees F til brown.) Note: If you keep the dip overnight, it thickens.
This time, I made no pita chips. The veg from the market was plenty and we had a filling meal ahead. If you have tons of dill, basil, etc., this garlic-filled, spicy herb dip will be your summer staple. It goes together all in the food processor and you could vary the herbs or leave some out depending on how your garden grows. Simple, fresh and for Fourth of July? You're now ready to roll. Do leave the dip in a bowl of ice (change often) to keep it cool out there.
Two-Dog Kitchen and Around the 'Hood
Just some summer stuff. Have cooked, but have been busy. It's all good!