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Spreads and Dips
As the name suggests, spreads can be spread over bread or dolloped on top of vegetables or other foods to enhance the flavor. Mayonnaise, mustard, cream cheese and butter are the best-known spreads in Western cuisine and can be bought at any grocery store. Dips, which are usually a bit more liquid than spreads, are served in bowls so that guests can dip in their vegetables, fruits, chips or pieces of bread to add more seasoning to mildly flavored foods. You will find all kinds of dips, from onion to spicy bean to cheese, and of course the ever-popular spinach, in every grocery store. Some of these are good and some are obviously “store bought.” Here we offer you the opportunity to make at home some of the basic spreads and dips that are featured in our Afternoon Tea Menus. All of the recipes for the following spreads and dips are included in the Tea Basics Menu available (in PDF form) for purchase in our online store. These recipes are also included for your convenience (at no charge) in the sections that follow:
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Cream Cheese-Chive Spread
Our Spring Tea menu features Cream Cheese-Chive Spread on radishes and other spring vegetables. While you can buy cream cheese with chives as the grocery store, making your own spread with fresh chives will add a vibrancy that only fresh herbs can bring to food.
You will need 1 container (4 ounces) of whipped cream cheese and 1 bunch of fresh chives. Wash the chives, dry them on paper towels, and chop the chives into very small pieces until you have about 3 tablespoons. In a small bowl, combine the chopped chives and the whipped cream cheese. Cover and refrigerate until ready to use.
Our Spring Tea menu features Cream Cheese-Chive Spread on radishes and other spring vegetables. While you can buy cream cheese with chives as the grocery store, making your own spread with fresh chives will add a vibrancy that only fresh herbs can bring to food.
You will need 1 container (4 ounces) of whipped cream cheese and 1 bunch of fresh chives. Wash the chives, dry them on paper towels, and chop the chives into very small pieces until you have about 3 tablespoons. In a small bowl, combine the chopped chives and the whipped cream cheese. Cover and refrigerate until ready to use.
Green Goddess Spread
Our Easter menu includes sandwiches made with Green Goddess Spread and Watercress on Sliced Challah Loaf. This charming combination captures the essence of spring by using a multitude of fresh herbs. And fortunately, Green Goddess Spread is easy to make in the food processor. For the freshest herb flavor, use this spread within a day or two. You can transform this flavorful spread into a lively dip for crunchy fresh vegetables or tortilla chips by thinning with lemon juice or milk to a dipping consistency.
½ cup mayonnaise
1 tablespoon champagne vinegar, white wine vinegar, or ideally, tarragon vinegar
2 anchovy fillets, finely chopped (omit for strict vegetarian guests)
1 small garlic clove, crushed
2 green onions, white and pale green part only, chopped
1 tablespoon tarragon, roughly torn
3 tablespoons Italian parsley, stems removed and roughly torn
3 tablespoons chives, chopped
1 cup whipped cream cheese
salt
pinch of cayenne pepper
Special equipment: sharp paring knife, paper towels, citrus juicer, food processor, 1 pint glass jar with lid
Makes 1 cup Green Goddess Spread
In the bowl of a food processor, combine the mayonnaise, vinegar, anchovies, garlic, green onions and fresh herbs. Process until smooth and uniformly green in color, scraping down the sides of the work bowl as needed. Add the cream cheese and process until smooth. Scrape the mixture into a glass jar. Stir in salt to taste and cayenne pepper. Chill for several hours. Stir before using. If the mixture seems too stiff to spread, beat in a few drops of milk or lemon juice until a spreadable consistency is reached.
Our Easter menu includes sandwiches made with Green Goddess Spread and Watercress on Sliced Challah Loaf. This charming combination captures the essence of spring by using a multitude of fresh herbs. And fortunately, Green Goddess Spread is easy to make in the food processor. For the freshest herb flavor, use this spread within a day or two. You can transform this flavorful spread into a lively dip for crunchy fresh vegetables or tortilla chips by thinning with lemon juice or milk to a dipping consistency.
½ cup mayonnaise
1 tablespoon champagne vinegar, white wine vinegar, or ideally, tarragon vinegar
2 anchovy fillets, finely chopped (omit for strict vegetarian guests)
1 small garlic clove, crushed
2 green onions, white and pale green part only, chopped
1 tablespoon tarragon, roughly torn
3 tablespoons Italian parsley, stems removed and roughly torn
3 tablespoons chives, chopped
1 cup whipped cream cheese
salt
pinch of cayenne pepper
Special equipment: sharp paring knife, paper towels, citrus juicer, food processor, 1 pint glass jar with lid
Makes 1 cup Green Goddess Spread
In the bowl of a food processor, combine the mayonnaise, vinegar, anchovies, garlic, green onions and fresh herbs. Process until smooth and uniformly green in color, scraping down the sides of the work bowl as needed. Add the cream cheese and process until smooth. Scrape the mixture into a glass jar. Stir in salt to taste and cayenne pepper. Chill for several hours. Stir before using. If the mixture seems too stiff to spread, beat in a few drops of milk or lemon juice until a spreadable consistency is reached.
Spinach Dip
This popular party food from the 1970s has never gone out of style. A favorite presentation is to hollow out a 1 pound loaf of sourdough bread, fill it with Spinach Dip and serve it with all kinds of chips, raw vegetables or even pieces of the bread that was cut out of the loaf. In this recipe we take you back in time with an adaptation of the recipe from Knorr, the packaged soup manufacturer.
1 (10 ounce) box frozen chopped spinach, thawed, squeezed dry and drained on paper towels
1 (16 ounce) container sour cream
1 cup mayonnaise
1 package Knorr Vegetable recipe mix or dried onion soup mix
1 can (8 ounces) water chestnuts, drained and chopped
3 green onions, chopped
Special equipment: sharp kitchen knife, paper towels, food processor, 1 quart jar with a lid or medium sized bowl
Makes: approximately 4 cups (1 quart) Spinach Dip
1. Several hours before making this dip, thaw, squeeze and drain the spinach on paper towels. It needs to be as dry as possible or the dip will be too runny. Chop the green onions and the water chestnuts.
2. Combine all of the ingredients, including the drained spinach, in a food processor and pulse until the spinach is finely chopped and the mixture is well combined. Pour into a 1-quart jar with a lid or a medium sized bowl. Cover and refrigerate until ready to use.
This popular party food from the 1970s has never gone out of style. A favorite presentation is to hollow out a 1 pound loaf of sourdough bread, fill it with Spinach Dip and serve it with all kinds of chips, raw vegetables or even pieces of the bread that was cut out of the loaf. In this recipe we take you back in time with an adaptation of the recipe from Knorr, the packaged soup manufacturer.
1 (10 ounce) box frozen chopped spinach, thawed, squeezed dry and drained on paper towels
1 (16 ounce) container sour cream
1 cup mayonnaise
1 package Knorr Vegetable recipe mix or dried onion soup mix
1 can (8 ounces) water chestnuts, drained and chopped
3 green onions, chopped
Special equipment: sharp kitchen knife, paper towels, food processor, 1 quart jar with a lid or medium sized bowl
Makes: approximately 4 cups (1 quart) Spinach Dip
1. Several hours before making this dip, thaw, squeeze and drain the spinach on paper towels. It needs to be as dry as possible or the dip will be too runny. Chop the green onions and the water chestnuts.
2. Combine all of the ingredients, including the drained spinach, in a food processor and pulse until the spinach is finely chopped and the mixture is well combined. Pour into a 1-quart jar with a lid or a medium sized bowl. Cover and refrigerate until ready to use.
Sour Cream Dill Dip
This easy dip for fresh vegetables will come to life if you use fresh dill rather than dried. You will need 1 (8-ounce) carton of sour cream and 1 bunch of fresh dill. Wash the dill and dry it on paper towels. Chop the dill into small pieces and combine it with the sour cream in a small bowl or glass container with a lid. Start with 2-3 tablespoons of dill, taste the dip, and add more dill if you prefer a more intense flavor. Cover and store in the refrigerator until ready to use.
This easy dip for fresh vegetables will come to life if you use fresh dill rather than dried. You will need 1 (8-ounce) carton of sour cream and 1 bunch of fresh dill. Wash the dill and dry it on paper towels. Chop the dill into small pieces and combine it with the sour cream in a small bowl or glass container with a lid. Start with 2-3 tablespoons of dill, taste the dip, and add more dill if you prefer a more intense flavor. Cover and store in the refrigerator until ready to use.