Springgardendip Recipes
ROASTED SPRING VEGGIES AND DIP
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the roasted veggies: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- Slice the carrots and parsnips into 2-inch pieces, discarding the tops. Depending on your vegetables, you may need to slice thicker ends in half or even quarters and then slice them to achieve equal pieces. Cut the onion into thick slices. Transfer the vegetables to a large bowl.
- In a small bowl, mix together the olive oil, honey, thyme, salt and pepper. Pour over the vegetables and toss to coat. Dump the vegetables onto the prepared baking sheet and spread into a single layer.
- Roast, shaking the baking sheet once or twice while roasting, until the vegetables are dark and golden around the edges and tender in the centers, 40 to 45 minutes.
- For the dip: While the vegetables are roasting, make the dip. Place the mayonnaise, sour cream, spinach, parsley, chives, salt, basil and lemon zest in a blender or food processor and process until smooth and green. Transfer to a serving bowl and refrigerate until ready.
- For the topping: To serve, transfer the vegetables to a platter and sprinkle over the Parmesan and parsley. Set out with the dip on the side.
SPRING GARDEN DIP
A great alternative to those expensive ready-made dips at the grocery store! This recipe is from "The Best of Mayberry: The Best of the Best - Home Economists Tested Recipes" by Betty Conley Lyerly.
Provided by D. Todd Miller
Categories Vegetable
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Blend first 10 ingredients, and pour into a small bowl. (I used a blender on pulse just until well mixed.).
- Place in the center of a large serving plate, and surround with arrangements of crisp fresh carrot sticks, celery sticks, zucchini, and broccoli. Garnish with parsley or sprigs of watercress, if desired.
Nutrition Facts : Calories 123.4, Fat 11, SaturatedFat 4.5, Cholesterol 16.5, Sodium 413.3, Carbohydrate 5.8, Fiber 0.3, Sugar 1.4, Protein 1.3
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