While at the grocery store the other day, I came upon some organic, local, green house grown herbs.  They will never taste quite as good as in summer, but honestly, they were wonderful in this dip with fresh vegetables.
Over the holidays, I received some much coveted kitchen tools I had been eying for some time.  Perfect way to use these tools in making this vegetable platter and dip.
I have never had or used a microplane before.  Wow.  This makes the nicest citrus zest - not too big, not too small.
The vegetable peeler, is actually a 3 in 1 peeler.  A regular blade for carrots, potatoes etc. but there is also a soft blade for peeling tomatoes, and peaches.  Plus there is a julienne blade as well.  It apparently was designed by a chef, who also made the handle very ergonomic - wonderful to use.
And finally, a 3 inch Wusthof  pairing knife.  I did have a paring knife, but it was not very good.  This one is not only razor sharp, but fits nicely in my hand, love it!  Tools to make anyone's kitchen happy!
Vegetable dip:  (I did not really use any measurements just went by taste)
1 cup of organic yogurt cheese (or dripped yogurt)
3/4  cup real mayonnaise
1/2 cup of grated Parmesan Cheese
1 Tblsp. zest from an organic lemon
1 Tblsp. lemon juice
2 Tblsp. finely minced organic Basil, and Italian Flat Leaf Parsley
2 finely minced garlic cloves
1 finely minced green onion
salt and pepper to taste
Add the yogurt cheese, mayonnaise, lemon juice, lemon zest, Parmesan cheese into a bowl mixing to combine.  Finely mince the herbs, green onion, garlic adding to the dip.  Season to taste with salt and pepper, mixing well and serve with your favorite vegetables.

Ina Gawne

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