I know it’s kind of lame to post a veggie platter, but I get so many rave reviews on the dip, I thought it was worth sharing. It’s creamy, cool, herby, and delicious. I always make this for pretty much every cookout we have, and because of it’s portability, it’s great to take to a friend’s house for a potluck as well.
I’m sure lots of you folks are planning to do a little get-together in the backyard for Dad, so trash that overpriced store-bough plastic tray nonsense, and make a gorgeous platter yourself. My standard veggies to use are baby carrots, sliced cucumber, broccoli florets (blanch them for a minute), celery sticks, cherry tomatoes, and radishes. If you happen to have any leftovers, it makes for an awesome chopped salad!
I hope everyone has a lovely Father’s Day weekend with plenty of quality family time. We’re hoping to get some boat and beach time in. Haven’t made it out to the sandbar (a little strip of land off the coast only accessible by boat. Mostly locals, and a lot less crowded than Assateague Island beach) yet, had had some boat issues, which were taken care of this week. So, we’re hoping to get out there on Sunday and relax. I feel very blessed to have both a great dad, and a great husband in my life. Have a great weekend, everyone!
Herbed Veggie Dip
8 oz cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup chopped scallions (about 3), roughly chopped
1/4 cup flat-leaf parsley, chopped
1 tbsp fresh dill, roughly chopped
1 tsp kosher salt
1/4 tsp black pepper
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of a food processor fitted with the steel blade.
Pulse 10 to 12 times, until just blended, but not pureed. Serve at room temperature.
Source: Barefoot Contessa at Home by Ina Garten