Yield: Yields 3 cups dip.
Servings: twelve as an appetizer.
Though I have listed my own favorite vegetables for these crudités, feel free to go with whatever looks good at the market.
Make Ahead Tips
The dip can be made up to 1 day ahead.
Go for a crisp Pinot Grigio like the Zenato Delle Venezie.
Use any leftover dip as a spread for sandwiches or as a salad dressing.
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This is fabulous! I've made it a dozen times for different occasions over the past few months and every time it gets rave reviews. I've made it using dried herbs. It's still good but not quite the same. If nothing else use fresh chives and remember if using dried herbs only use 1/3 as much. Really-- give this a try. You won't be disappointed!
Made this recipe as dip to serve with fresh peas from our garden. We already had all the fresh herbs growing on premises. Used low fat greek yogurt, and powdered buttermilk (we keep that on hand at all times) which we reconstituted in a little lemon juice. Left out the cheese, as we were already bringing a cheese-heavy pasta to the event. Used powdered garlic, rather than fresh, to minimize impact. Added a dash of agave nectar to offset the tartness of the yogurt, lemon and vinegar. Dip was a big hit, and really complemented the fresh peas. This is a great basic recipe, which uses stuff we always have on hand anyway. You could definitely take this recipe in many different directions with only slight modification.
This is a very easy to make dip which has been a huge hit not only with my only family but also w/guests; however you need to make it when you can get fresh herbs. I followed the recipe almost exactly but substitued 2% milk for the whole and cut down on the amount of parmesan slightly. While the parmesan is wonderful in the dip we (my family and I) felt the texture became a little "saw dust" like and the parmesan began to mask the other wonderful flavors at the amount indicated. This dip has an intense flavor and is deeply satisfying on crisp crunchy veggies and sandwiches alike.
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