My book club met on Sunday. It's wine and words thanks to our founder, April, and her brilliant idea to make this a ladies night/day out quarterly event. We also have food to go along with our discussion and everyone brings either wine or something to nosh to help the hostess.
We read The Language of Flowers this time and started our discussion at Filoli Gardens nearby. We concluded at my house for afternoon tea and champagne. I made a Barefoot Contessa vegi dip that I've made some modifications to.
Here's what you'll need:
- Food Processor
- 1-2 cleaned cloves of garlic
- 8 ounces of cream cheese at room temp
- 1/2 cup sour cream
- 1/2 cup mayo
- 3-5 washed green onion with ends trimmed
- 1/2 bunch cilantro or flat leaf parsley
- 1 Tablespoon fresh dill or 1-2 teaspoons dried dill
- 1 teaspoon kosher salt (or I use Omnivore salt with organic spices. It's worth it!)
- 1/4-1/2 ground pepper
Place garlic cloves in food processor and puree using steel blade. Add remaining ingredients and puree until smooth. This can be refrigerated for up to 1-2 weeks. I've even added water to it to use as salad dressing.
Serve with:
- watermelon radishes
- carrots
- sugar snap peas
- red bell peppers
- jicama
Bon Appetite!
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