Sunday, July 18, 2010

Creamy Herb Dip

Adapted from The Barefoot Contessa, Ina Garten
Makes about 2 cups 
 
 Creamy Herb Dip with Vegetables
 
8 oz cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, finely chopped, both white and green parts
2 Tbl parsley, finely chopped
1 Tbl fresh dill, finely chopped
1 tsp kosher salt
3/4 tsp freshly ground black pepper
 
Combine the cream cheese, sour cream and mayonnaise in the bowl of an electric stand mixer fitted with the paddle attachment.  Beat on medium-high until well blended.  Add the scallions, parsley, dill, salt and pepper and beat until evenly combined.  Store refrigerated in an air-tight container, up to two days.  Serve at room temperature. 

 

SERVED AT THIS DINNER PARTY

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