Green Goddess Herb Dip

This dip is one of my sister's favorites.  I made it for her baby shower last month, and she couldn't get enough of it.  It's flavorful, fresh tasting, and perfect with veggies or crackers. I even used it on a sandwich!  If you like green herbs, then this dip is for you.  In my opinion...it's the perfect condiment.  My main tip for this recipe is:  FRESH herbs only.  It's the only way to do it.

Green Goddess Herb Dip:

INGREDIENTS:

*8 oz. cream cheese, softened at room temperature
*1/2 cup mayo
*1/2 cup sour cream
*4 scallions, white and green parts, chopped
*2 tbsp. fresh parsley leaves
*1 tbsp. fresh dill (I love dill, I always use extra!)
*Kosher salt and freshly ground pepper to taste

*Add all ingredients to a food processor, and pulse until combined!  I usually add the scallions and herbs first to mince them up, then add the rest.  This helps to make sure everything is evenly distributed throughout the dip.

*You can also use an electric mixer fitted with a paddle attachment, but you'll need to make sure all the scallions and herbs are finely chopped first.  This dip is to be served at room temperature, but I think it's best to chill for at least an hour to let the flavors develop. 

 

This dip is easy, elegant, and perfect for entertaining.

No Bake Fruit Tart

This recipe is a favorite, because of a secret ingredient.  Golden Oreos!!  I use these to make the crust.  It's perfect for warm weather, because it doesn't require any baking.  It's also pretty and elegant enough to entertain with, especially if you are making it for someone who isn't  huge fan of chocolate.  I used raspberries and powdered sugar to top this one, but you can top it with any fruit you wish! (I recommend even adding some fresh mint for taste and color)  My tip for you is this:  Make this the night before if you have time, the crust and topping need plenty of time to set up in the fridge.  Honestly, the longer you let this tart chill, the better it tastes.  The original recipe calls for a tart pan, but unfortunately I don't own one yet.  I used a spring-form pan, and it worked out just fine. 

No Bake Fruit Tart:

INGREDIENTS:

Crust:

*22 Golden Oreos
*1/3 cup of unsalted butter, softened at room temperature

Filling:

*8 oz. of cream cheese, softened at room temperature
*1/4 cup of heavy cream
*1/3 cup of confectioners (powdered sugar)
*1 tsp. of vanilla extract
*2 tsp. of lemon juice
*Zest of half a lemon
*Assorted fruit (for topping)

1. Spray a 9” tart pan (or spring form pan) with a removable bottom with some non-stick spray and set aside.

2. In a food processor, add the Oreos and the butter and pulse until the mixture resembles the texture of wet sand.

3. Press the mixture evenly in the bottom and up the sides of the pan and set aside.

 

4. In the same food processor, add the cream cheese, heavy cream, sugar, vanilla extract, lemon zest and juice and pulse until the mixture is nice and creamy.

 

5. Spread the filling evenly in the crust, wrap lightly in plastic wrap and pop it in the fridge overnight. 

 

6. Top with your favorite fruit, and a dusting of confectioners sugar.  Slice and serve!