Now that it is officially spring, it seems only fitting that today’s recipe embrace the freshness of the season. Main St. Cuisine posted a recipe the other day that I just had to try and I was lucky enough to have all the ingredients on hand. Boy, am I glad I did!. It made a nice little snack along with a grilled pastrami and swiss sandwich. Thanks Allison!
Green Herb Dip
- 8 oz cream cheese, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 cup good mayonnaise (I only use Kraft)
- 3/4 cup chopped scallions, white and green parts
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tbsp chopped fresh dill (I didn’t have any so I used a bit of fresh rosemary, which does alter the taste significantly)
- 1 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
Place cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt and pepper in the bowl of food processor fitted with the steel blade. Pulse until just blended, but not pureed. Serve at room temperature. Refrigerate for later use. Serve with fresh veggies to dip- I used cucumber… DIVINE! Yields: 2 cups
AnnaShortcakes 