Nothing brings on a snoozefest quite like a vegetable tray…and with Memorial Day coming up, this is a holiday that deserves much, much better!
Don’t get me wrong, I love vegetables, but when perusing the buffet table at a party, I will ALWAYS pass on those completely uninspired, individually compartmented trays of the good stuff. You know the ones I’m talking about…those trays with the drab looking vegetables all in their proper place with the small kiddie-pool sized cup of ranch dressing (or in some cases, onion dip) that sits in the middle hoping to entice the next sucker looking for a healthy alternative.
I refuse. Until now…
In developing this vegetable dip, I wanted something that was easy, tastes great and that could be made anytime of the year, whether for a July Summer BBQ or a Christmastime gathering in December (or for you folks reading this in the Southern Hemisphere, a July Winter gathering or Summer December Picnic!)
Well, this is it!
We’re using rich and creamy ricotta cheese as our base and infusing it with the sweet taste of lightly toasted garlic. Then we add the freshness! I like using Chives, Flat-Leaf Parsley, Mint and Lemon zest. Really, though, you can try any combination of fresh herbs. Dill, tarragon, basil would all work great!
In about 20 minutes, you have a great tasting dip that will keep people coming back for more.
A few tips that I think will help elevate this dip even more:
– First, remove the veggies from the individually compartmented tray and put them on a plate. How civil! Even if you are the laziest person in the World, this tip’s an easy one for you.
– Second, grab a small loaf of bread when you’re buying your vegetables. Hollow it out and Voila! You’ve got a bread bowl. Even more refined!
– Third, if you’re serving vegetables that no one likes raw—like broccoli or cauliflower—blanch and shock ‘em first. Perfection! Click HERE for a great Tiny Tip on how to Shock your Broc (and other vegetables)!
I can’t wait for you to try this vegetable dip…and with the holiday weekend coming up, there’s no time like the present!
What do you think would be some other good herb combinations for this recipe?
4 Seasons Vegetable Dip
SO WHAT YOU'RE GONNA NEED IS:
- In small pot over medium heat, add Olive Oil.
- When Oil is up to temperature, press in Garlic.
- Saute until Garlic is light golden brown. Turn off stove. Take pot off heat (if electric stove). Let cool completely.
- Finely mince the Chives, Mint and Flat Leaf Parsley. Reserve some Parsley for a garnish.
- Place Ricotta Cheese in a mixing bowl. Add minced herbs to bowl.
- Zest a lemon into bowl.
- When Garlic and Oil are cooled, strain 1/2 of Oil into Ricotta Cheese.
- Thoroughly mix all ingredient together.
- Serve in small bowl or hollowed out Bread Bowl. Drizzle remaining oil on top, along with brown pieces of Garlic. Garnish with remaining Parsley.