Best Green Tea Dip Recipes
GREEN TEA DIP
I found this recipe on the O-Cha site. Looks like a great way to incorporate green tea into a lowfat dip!
Provided by Pikake21
Categories < 15 Mins
Time 15m
Yield 18 tablespoons
Number Of Ingredients 3
Steps:
- Place tea bags in a heatproof glass or ceramic container that holds more than 1 cup.
- Bring 1 cup of water to a not-quite boil and remove from heat immediately. (Water that has come to a boil should be cooled for about 1 minute before using.)
- Pour water over tea bags and allow the tea to steep for 3 to 5 minutes.
- Remove tea bags, squeeze out liquid and discard.
- Allow tea to cool to room temperature.
- If not using immediately, refrigerate (covered) until ready to use. (Depending on the temperature of the room, tea left standing eventually will develop mold.)
- Allow refrigerated tea to come to room temperature before using.
- Place cheese and minced herb in a blender and mix on medium-high speed to blend thoroughly.
- Continue blending until mixture is smooth.
- Gradually add small amounts of the tea concentrate until the mixture is spreadable, as desired.
- Transfer the tea-cream cheese mixture to a covered container and refrigerate for at least an hour to allow flavors to meld.
- Bring mixture back to room temperature before using, either as a spread for toasted bagels or bread at breakfast; as a spread for crackers, sandwiches or wraps; or as a dip for vegetable crudites and toasted tortilla chips.
Nutrition Facts : Calories 30.9, Fat 2.4, SaturatedFat 1.5, Cholesterol 7.5, Sodium 39.5, Carbohydrate 0.9, Protein 1.4
THE STORE'S GREEN DIP
Bert Greene was one of the owners of the Store in Amagansett, a gourmet shop and catering outfit on the eastern end of Long Island, N.Y., that was in the early 1970s a kind of lodestar of casual-elegant cooking and entertaining - expensive and, to those with the money to spend it, worth it. (He was like a cross between Ina Garten and Anna Pump, of Loaves & Fishes in Sagaponack.) This is his recipe for a tart, abrasive and wildly delicious dip to serve, garnished with watercress, with an enormous quantity of iced, slivered vegetables. (It's also great on fish, sandwiches, or even as a dip for slices of delivery pizza.)
Provided by Sam Sifton
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed.
- Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
- Serve as a dip with chilled sliced vegetables.
GREEK GODDESS DIP
This Greek goddess dip is stunningly verdant and has a bright herby flavor. The Greek strain in this dressing comes from using dill in place of watercress. Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
Provided by Melissa Clark
Categories easy, quick, condiments, dips and spreads
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
- With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
- Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 152 milligrams, Sugar 2 grams
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