Creamy Herb Dip

Creamy Herb Dip

Makes about 1 1/2 cups

You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose.

3/4	cup  mayonnaise
2	tablespoons  chopped fresh chives
2	tablespoons  chopped fresh basil
2	teaspoons  lemon juice
3/4	cup  Greek yogurt
	Salt and pepper

1. Process mayonnaise, chives, basil, and lemon juice in food processor until smooth. Transfer mixture to medium bowl and stir in yogurt. Season with salt and pepper.
2. Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in airtight container for 2 days.)

Buttermilk Peppercorn Dip

Buttermilk-Peppercorn Dip

Makes about 1 1/2 cups

You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose.

3/4	cup  mayonnaise
6	tablespoons  grated Romano  cheese
3	tablespoons  buttermilk
1 1/2	teaspoons  pepper
2	teaspoons  lemon juice
3/4	cup  Greek yogurt
	Salt and pepper

1. Process mayonnaise, Romano cheese, buttermilk, 1 1/2 teaspoons pepper, and lemon juice in food processor until smooth. Transfer mixture to medium bowl and stir in yogurt. Season with salt and pepper.
2. Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in airtight container for 2 days.)

Creamy Italian Dressing

Creamy Italian Dressing

Makes about 1 1/2 cups

This creamy vinaigrette pairs best with a crisp lettuce such as iceberg or romaine. "Blooming" refers to a technique where herbs and spices are immersed in warm liquid to draw out their flavors and prevent dried herbs from tasting old and stale.

3	tablespoons  red wine vinegar
3	tablespoons  grated Parmesan cheese
1	minced shallot
1	garlic clove , minced
2	teaspoons  dried oregano
1/4	teaspoon  red pepper flakes
1/2	cup  mayonnaise
1/4	cup  sour cream
1	tablespoon  chopped fresh basil
1/2	cup  olive oil
	Salt and pepper

1. BLOOM Whisk vinegar, Parmesan, shallot, garlic, oregano, and pepper flakes in small bowl. Microwave until cheese is melted (vinegar will look cloudy) and mixture is fragrant, about 30 seconds. Let cool.
2. ASSEMBLE DRESSING Process mayonnaise, sour cream, basil, and vinegar mixture in food processor until smooth. With motor running, slowly add oil until incorporated, about 1 minute. Season with salt and pepper. Serve. (Dressing can be refrigerated in airtight container for 4 days.)

Apple Dip

Apple Dip

1 jar marshmallow cream
1-8oz pkg. cream cheese
1/2 c. brown sugar
1 t. vanilla
1 t. burnt sugar or Carmel flavoring... NOTE: if you can't find this double up on the vanilla

Combine all ingredients and mix well. This recipe is quick and stays good in the refrigerator. That is if enough makes to that point.