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| I couldn't resist tasting with a mushroom first.... |
Base:
1 cup Neufchatel (lowfat cream cheese)
2-4 TBS skim milk
1 TBS sugar
1 TBS Cream of Tartar
1/2 tsp sea salt
Suggested spices:
Thyme
Red Pepper Flakes
Onion Powder
Fish Sauce
Mix all ingredients until well blended. I used a food processor and added to it while while blending. The milk is just to thin to desired consistency. This came out about like a sour cream dip, only with a lot less fat and more protein. I envisioned it with a little added vinegar for a cucumber salad dressing as well, but ate it all before I could try that.
We used the dip for whole mushrooms, fresh black cherries and homemade tortilla chips. It was very interesting how the different food items brought out different flavors. The mushrooms made the dip seem very mild and sweet, while the cherries seem to bring out the hotness of the pepper flakes. The tortilla chips were used with the leftovers the next day and they were the best. They were hot from the stove and slightly melted the dip as the chips made contact. Sublime!
Hearth and Soul Hop
Made From Scratch
Gluten Free Wednesday
Dip Blog Hop
What a great base recipe! I have been feeeling like I Hearth and Soul Hop.need to develop some new dips - I tend to make salsa and hummus - to mix things up a bit. I love the idea of having a dip that could be used for fruits, veggies, and chips! Thanks for sharing your recipe with the Hearth and Soul Hop.
ReplyDeleteBTW, you sure have been pinning some delicious foods. Pinterest wasn't working for me, so I have some repinning to do today.
I have been looking for a new dip to try and this one makes my mouth water!
ReplyDeleteThanks for sharing at the hearth and soul hop last week.