Wednesday, March 26, 2014
FRESH HERB VEGGIE DIP
I learned to cook with dried herbs because fresh herbs were not always available where I live. Fresh herbs not only measure differently, but they taste entirely differently, so learning to cook with them is an on-going process for me.
This summer, I have several pots of herbs growing fairly successfully. I am growing rosemary, thyme, basil, chives, sage, oregano and apple mint. I am on the search for recipes calling for fresh herbs, so if you have a favorite one to share, please let me know.
This summer, I have several pots of herbs growing fairly successfully. I am growing rosemary, thyme, basil, chives, sage, oregano and apple mint. I am on the search for recipes calling for fresh herbs, so if you have a favorite one to share, please let me know.
Many of us will be entertaining company over the 4th of July. This is a recipe for a very light tasting cream cheese dip, using fresh herbs. It is sure to please your company.FRESH HERB and VEGGIE DIP
12 ounces of whipped cream cheese spread2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh thyme leaves
1/8 teaspoon cayenne pepper
dash of salt
1/2 cup shredded carrots
1/4 cup green onions (sliced extremely thin)
3 radishes diced very small
Mix everything in a small bowl and let it sit (covered) in fridge overnight. Serve
with crackers, pretzels or raw veggies.
NOTE: Next to my herb garden, I have a large planter of catnip growing; it is just starting to show a few small blue flowers. Our cat, as well as our neighbors cat, sit next to it and purr loudly while they rub up against the planter, lol.
I think Tabithas had enough catnip for today...dont you??
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