It’s that time of year again. I know, I know it’s so important…more than you think. You see, it’s almost the holidays and we are smack dab in the middle of football season, sooooo…it’s time to get your “dip repertoire” down pat. You don’t want to be dipless at the many upcoming gatherings from now until February.
I think every party, fancy or casual, needs dip. It’s just not a get together without dip. And it’s definitely not fun watching the game or going to a tailgate party without some seriously, yummy dip.
Here’s one of my new faves, Sun-Dried Tomato Dip. It’s hearty, it’s tangy and I love it. I almost ate the whole thing…thank goodness I did my five miles or I’d have to go back on that diet!
Don’t leave out the fresh tarragon in this one, it gives it that little something-something in every bite.
This is on my dip list for the season and you can guarantee I will be trying many, many, more. Stay tuned.
Blend cream cheese, yogurt, sour cream, tomatoes, shallots, lemon juice, zest and salt in a food processor until smooth.
Fold in parsley and tarragon, then chill for at least 1 hour.
Serve with bread or I think bagel chips would also be a good choice.
Sun-Dried Tomato Dip
Adapted from Cuisine at Home
8 oz. cream cheese, room temperature
6 oz. plain, lowfat or nonfat yogurt
1/4 cup sour cream
3/4 cup oil packed sun-dried tomatoes, drained
1/3 cup shallots, coarsely chopped
1 Tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon kosher salt
1/3 cup fresh parsley, finely chopped
1 Tablespoon minced fresh tarragon
Bread or bagel chips
Blend cream cheese, yogurt, sour cream, tomatoes, shallots, lemon juice, zest and salt in a food processor until smooth.
Fold in parsley and tarragon, then chill for at least 1 hour.
One Year Ago: Let’s Eat Shall We…
