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Dips from the Garden

The farmers markets are finally open, fresh spring herbs and bright green vegetables abound. There’s no better time to take out your patio furniture and invite a few friends for cocktails and a few nibbles. Here are our favorite dips, using fresh herbs from your local farm. Buy whatever fresh vegetables they have that day and make a mouth-watering crudité platter. These dips travel beautifully, and can go to the beach for a sunset picnic.

Greek Herbed Feta Dip
2 C. feta
½ C. finely chopped fresh flat-leaf parsley
½ C. finely chopped fresh basil
¼ C. finely chopped fresh mint
1 Tbs. Sumac
1 Tbs. Zatar spice
1 Tbs. lemon zest
Kosher salt and freshly ground black pepper
Olive oil

Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, basil, mint, and chopped dill; season with salt and pepper. Drizzle with oil and top with dill sprigs.

Farm Fresh Veggie Dip

8 oz. cream cheese, at room
1 C. Greek yogurt
4 scallions, white and green parts,
2 Tbs. fresh parsley, minced
1 Tbs. fresh chervil, minced
1 Tbs. kosher salt
¾ tsp. freshly ground black pepper

Place the cream cheese, Greek yogurt, scallions, parsley, chervil, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Green Goddess Dip

3 Tbs. Fresh lemon juice
1 tsp. Worcestershire sauce
1 Tbs. White wine vinegar
1 Garlic clove, minced
1 Ripe Avocado, seeded and removed
from shell
½ C. Sour cream
¼ C. Flat leaf parsley
½ C. Basil leaves
3 T. Fresh tarragon leaves
½ C. Olive oil
Salt and pepper to taste

Use a food processor. Add all of the ingredients except the salt and pepper. Pulse until all ingredients are well combined. Taste and add salt and pepper to taste. Transfer to a container with a lid and refrigerate for a minimum of one hour to let the flavors develop.