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Monday, January 24, 2011

Happy New Year


Just did a lunch for some ladies from Tourism Calgary- thanks for coming, ladies.....and served this great dip with a veg tray! Watercress is in short supply in Calgary so I used Italian parsley and just blended everything-no chopping!


Green Goddess Dip


2 cups trimmed watercress sprigs
½ cup fresh basil leaves
3 Tablespoons chopped fresh chives
1 Tablespoon chopped fresh tarragon
½ teaspoon grated lemon peel
½ cup mayo
½ cup sour cream
1 1/2 Tablespoons fresh lemon juice
2 anchovy fillets- I substituted anchovy/ olive paste here and used a teaspoon for a double order
1 teaspoon Dijon mustard
1 garlic clove-peeled

Put last seven ingredients in blender or food processor and blend until mixed. Add all herbs and blend until well mixed. Add pepper to taste. Chill covered in fridge for two hours to develop flavor. Serve with vegetables and chips for dipping.


I hope the end of January finds you happy, healthy and well on your way to crossing off all your New Year's resolutions!

De and I like: Village on a Diet- Monday nights on CBC

Black Swan- it's creepy, it's sad, it's creepy, it's surreal, it's creepy.....tell us what you think!


De and Di at the B and B

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