While I’m swanning around having a beatific time decorating the house for Christmas my alter-ego Mrs. Butterfingers is puttering about in the kitchen. There is panetonne set to raise . Mince pies to roll out. Short bread to bake. The kitchen is filled with delicious aromas of Christmas.
Mrs. Butterfingers keeps a few easy recipes for dips in her apron pocket. Add the basic ingredients to your grocery shopping list and keep them to hand. They are refreshingly different and delicious rift on some old friends.
This CAESAR DIP leaves the salad bowl and takes on a new role as a great dip. Use the pale green heart leaves of romaine or roll the large leaves lengthwise into tight cylinders.
CREAMY CHÈVRE DIP combines herbs, hot pepper sauce and sun-dried tomatoes for a creamy dip for crunchy fresh vegetable sticks. They are deceptively easy but the precut vegetable trays are not always the freshest. For the crispest possible vegetables create your own from carrots, celery ,fennel, red pepper and green beans. If you use broccoli blanch and refresh it in ice water for the bright green appearance and tender stalks
| CREAMY CHEVRE DIP AND CAESAR DIP | Print |
- CAESAR DIP
- 1/13 cup mayonnaise
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp Sriracha sauce
- ¼ tsp freshly ground black pepper
- 1 tbsp Asian fish sauce or 1 tsp anchovy paste
- 1 tsp garlic powder
- ¼ cup olive oil
- ½ cup sour cream
- ¼ cup freshly grated Parmesan Reggiano cheese
- CREAMY CHEVRE DIP
- 6 oz chevre (cream style goat cheese)
- 1½ cups sour cream
- 1 tsp garlic powder
- ½ tsp finely chopped dried rosemary
- ½ tsp dried thyme
- ¼ tsp Sriracha sauce
- 3 tbsp finely chopped sun-dried tomatoes
- 2 tbsp chopped fresh parsley
- 2 green onions chopped
- CAESAR DIP
- Whisk all ingredient together until blended.
- Taste and adjust seasoning if necessary. If you think it requires more salt add a little more fish sauce.
- Dip can be covered and refrigerated for several days.
- CREAMY CHEVRE DIP
- In food processor blend chevre, sour cream, garlic, rosemary, thyme and Sriracha sauce until smooth.
- Remove from food processor and stir in tomatoes, parsley and onions,.
- Taste and adjust seasoning if necessary
- Dip can be refrigerated for up to 2 days.
- Let stand at room temperature for 30 minutes before serving.
- Makes about 2 cups.
