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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Thursday, November 17, 2016

Greek Goddess Dip


This dip is amazing. And amazingly easy to make, basically toss everything into the food processor and let it whirl, it doesn't get any simpler than that.  I was able to use fresh herbs from my mom's garden, along with some from the grocery store (parsley hasn't been so successful so far.)  This dip is bursting with fresh herbs and the Greek yogurt provides a great tanginess.  I served it with cucumber, bell pepper, carrots, celery and pita chips.  Any fresh veggie would work well with this dip, but I went with a simple assortment for my dinner party.  This recipe is from the NY Times.
Greek Goddess Dip

½ cup packed fresh dill
½ cup packed fresh parsley
⅓ cup packed fresh basil
2 garlic cloves, chopped
1 ½ tablespoons freshly squeezed lemon juice
Pinch kosher salt, more to taste
½ cup extra virgin olive oil
½ cup crumbled feta cheese
¾ cup Greek yogurt
Raw chopped vegetables or pita chips, for serving

Process the dill, parsley, basil, garlic, lemon juice and salt together in a food processor until finely chopped. Drizzle in the olive oil through the feed tube with the processor running. Add the feta and process until smooth, stir in the yogurt. Serve with fresh vegetables and pita chips.
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