Thursday, January 23, 2014

Spicy Herb Dip

What can I say about snack dips other than they’re cheap, quick, easy to make, and delicious? Which is probably enough. A couple of dips will go a long way to soothe the savage football-watching beast during Super Bowl XLVIII. 

Spicy Herb Dip:

1 c. mayonnaise
½ c. plain yogurt
1 tbsp. finely chopped parsley
1 tbsp. finely chopped chives
1 tsp. chopped fresh dill or ½ tsp. dried dill weed
¼ tsp. salt
⅛ tsp. curry powder
1-½ tsp. lemon juice
½ tsp. Worcestershire sauce
2 tsp. capers, drained and chopped

Combine all ingredients. Cover and refrigerate up to three days before use, allowing flavors to mellow. Yields 1-½ c. dip.

Tip: For a great sandwich spread, combine leftover dip with well-drained canned salmon, tuna, or shredded chicken.

Tomorrow: Smoked Oyster Dip and Spread


  1. Good Morning Nicole, I love dips, especially eaten with vegetables. Now I can see I will really enjoy adding this dip to shredded chicken and popping it inside a warmed pitta bread.... that is today's lunch sorted out.
    Thank you for a lovely recipe.
    Best Wishes

    1. You'll find many more dips indexed under Appetizers: Dips and Spreads. The Kalamata Olive Dip is especially good - my favorite among favorites!


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