Herb Dip

OK, so it’s very fattening, but it’s also very tasty. It’s ok to treat yourself once in a while!

Yield 1 cup
Time 15 minutes
  • bowl
  • knife
Ingredients ½ c of two of the following "semi-liquids" (my favorite is sour cream + mayonnaise):

  • sour cream
  • ricotta cheese
  • mayonnaise
  • plain yogurt

½ c fresh herbs; a mix of any/all of the following:

  • chives
  • tarragon
  • rosemary
  • basil
  • thyme
  • sage
  • dill

1 clove garlic

½ t freshly ground black pepper

milk or cream

Directions Combine the two semi-liquids in a bowl.

Finely mince the herbs and garlic and stir into the dip base.

Check the consistency. If it’s too thick, add some milk or cream.

Arrange in a bowl and sprinkle with pepper.

Serve with crudités.

Notes This dip gets better after a day or two in the fridge.

An interesting variation is to use only dill and garlic – makes a strong but lovely dip.

You can also thin this dip out with extra milk and use it as salad dressing.

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