Recipe provided by Chef Joel Gamoran (@joelgamoran)
When making dishes with herbs, most recipes require the tedious task of picking leaves from the stems of the herbs.
But why just use the leaves when there is so much flavor still left in the stems? For one of my favorite appetizer dips, I make a creamy base and add in all those chopped herbs – including the stems. I like to finish it with garlic, lemon and Morton® Fine Pink Himalayan Salt because I love how it quickly dissolves into the dip for an even, balanced flavor. Served with a colorful side of crudité, this dip is sure to be a hit!
To Serve with: Crackers and crudité including carrots, radishes, endive leaves, cucumbers, sugar snap peas and more!
To the base of a food processor, add the cream cheese, mayonnaise, and sour cream. Blend on high for 10-15 seconds, until fully combined.
Add in the herbs, garlic, lemon juice, lemon zest, and Morton® Fine Pink Himalayan Salt. Run the food processor on high for 25-30 seconds until the herbs have been chopped and the dip turns a light green in color.
Remove to a bowl and serve with fresh cut crudité or refrigerate in an airtight container for up to 5 days.
Food Waste Tip:
Don’t waste time and money picking the leaves off herb stems, use the whole thing! Herbs have slightly different flavor profiles in the stems and leaves, so using both is like getting two flavors for the price of one! Also, when buying fresh herbs you often don’t use all of them for many recipes – so this recipe is a great way to get all of the flavor out of what you paid for!
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