Squeeze in fresh lemon juice to add some zest to the tahini dip. Don't worry if you don't have a fresh lemon, a light vinegar will work just as nicely.Â
It's spring, and this time of year, our collective cravings turn from rich and savory dishes to light, bright, crunchy fare. Farmers� markets are opening up and tender shoots are pushing through the ground. This is the perfect time of year to eat your veggies raw, so I have a couple of amazing dip recipes to share.
Join Feast publisher Cat Neville for Spring Greens: Savory Mediterranean Dips for Spring Veggies!
The key to making a great dip is to keep flavors bold and the texture somewhat thick so the dip clings to your veggie (or chip) of choice. Here, I took two completely different paths. The first dip is rich and tangy. It marries feta, which is a salt-brined sheep's milk cheese, with sour cream and mayo. That richness is cut with pungent garlic and a tangle of fresh, vibrant herbs. The feta dip pairs well with anything green, like thin asparagus spears or crunchy snow pea pods.
Loosely chop green herbs to add fresh, vibrant flavors.Â
Squeeze in fresh lemon juice to add some zest to the tahini dip. Don't worry if you don't have a fresh lemon, a light vinegar will work just as nicely.Â
Norton is Missouri's state grape, which is why Feast headed to the heart of Augusta to explore (and taste) Norton wine. Learn with us as we taste the characteristics that make up a Norton. Read moreExploring Norton with Missouri Wines at Augusta Winery