Indulge in a symphony of flavors with our French Herb Dip, a delectable creation that elevates any gathering. This creamy and tangy dip is a delightful blend of fresh herbs, sour cream, and mayonnaise, striking the perfect balance between richness and freshness. Its vibrant green hue and aromatic bouquet entice the senses, promising a culinary journey to the heart of Provence.
Accompanying this star of the show are four additional dip recipes, each offering a unique twist to satisfy every palate. The Roasted Red Pepper Dip brings a smoky and slightly sweet dimension, while the Spinach Artichoke Dip entices with its creamy texture and savory filling. For those seeking a zesty kick, the Spicy Avocado Dip delivers a delightful balance of heat and creaminess. And finally, the Classic Onion Dip, a timeless favorite, offers a simple yet irresistible combination of tangy sour cream and caramelized onions.
OLIVE OIL DIP
Combine a blend of herbs to create this mouthwatering mix. Plumping the herbs in water before stirring into olive oil enhances the flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1/2 cup per batch.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total)., To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add 1/2 cup oil and stir. Serve with bread.
Nutrition Facts : Calories 122 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HERB DIP
Steps:
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
FRENCH DIP
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the prime rib: Preheat the oven to 350 degrees F.
- Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
- Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
- For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
- For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
- Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
- Plate sandwiches with fries and cups of warm au jus for dipping.
FRENCH HERB DIP
Tangy! First you make yogurt cheese, then you use that to make the dip. A great opportunity to put your herb garden to use, though you can substitute smaller amounts of dried herbs if you prefer. The "cooking time" shown is actually the time the yogurt sits in your refrigerator. The recipe really makes closer to 1-3/4 cup dip than 2 cups, but the "yield" field wouldn't accept it.
Provided by echo echo
Categories Cheese
Time P1DT5m
Yield 2 cups, 28-30 serving(s)
Number Of Ingredients 8
Steps:
- Make yogurt cheese: Place a sieve (or large funnel) lined with a coffee filter over a bowl or other container, pour yogurt into the sieve, and let sit in the refrigerator between 24 and 36 hours, or until liquid drains from the yogurt leaving a soft cheesy texture.
- Mix the yogurt cheese with the remaining ingredients.
- Store in the refrigerator.
BLANCHED CRUDITES
Steps:
- Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
- Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
- Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
- Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
- Slice the radicchio into wedges.
- Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
Tips:
- Choose the Freshest Herbs Possible: The fresher the herbs, the more flavorful your dip will be. If you can, use herbs from your own garden or a farmer's market.
- Use a Variety of Herbs: Don't be afraid to mix and match different herbs to create a unique and flavorful dip. Some good combinations include parsley, chives, dill, tarragon, basil, and thyme.
- Chop the Herbs Finely: Finely chopped herbs will distribute their flavor more evenly throughout the dip.
- Use High-Quality Sour Cream and Mayonnaise: The quality of the sour cream and mayonnaise you use will make a big difference in the taste of your dip. Look for brands that use fresh, natural ingredients.
- Season to Taste: Be sure to taste the dip and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice.
- Serve with a Variety of Dippers: French herb dip is delicious with a variety of dippers, such as vegetables, chips, crackers, and bread.
Conclusion:
French herb dip is a versatile and flavorful dip that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a French herb dip that will be the hit of your next party or gathering.
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