Dubliner Dip with Rustic Vegetables
Submitted by Cathie
Creamy green herb dip made with fresh spinach, parsley, watercress, sour cream, and garlic. Serve chilled with a rustic spread of raw and boiled vegetables for a vibrant, make-ahead appetizer.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
20 minThis vivid green dip gets its color and flavor from a whole three cups of fresh mixed greens blended smooth with mayonnaise, garlic, and scallions. Spinach, parsley, watercress, or dill all work here, so use whatever looks freshest at the market.
Sour cream (or yogurt, if you want to lighten things up) gets folded in after blending for a tangy, creamy finish. A dash of hot pepper sauce wakes everything up without making it spicy.
The real move is making it a day ahead. An overnight chill lets the garlic mellow and the herb flavors bloom into something far more complex than what you taste on day one. Surround it with a spread of raw radishes, celery, turnip sticks, carrots, cauliflower, and chilled boiled new potatoes.
Pro Tips
- Pat the greens completely dry before blending. Water-logged leaves make a thin, runny dip instead of a thick, scoopable one.
- This dip must chill overnight. Freshly made, the garlic is sharp and the flavors are separate. After a night in the fridge, it comes together into something smooth and balanced.
- Swap the sour cream for Greek yogurt for a lighter version with a bit more tang.
Ingredients
mixed fresh, radishes, green onions, celery, turnip sticks, carrots, cauliflower, small new potatoes, boiled and chilled *
Directions
Combine mayonnaise, mixed greens, onion and garlic in food processor or blender.
Purée until smooth. Spoon into mixing bowl. Stir in sour cream and blend well.
Season with hot pepper sauce. Chill overnight.
Serve with vegetables.
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