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BASICS
DILL BUTTER
VEGETABLE CREAM CHEESE
Using a high quality, European-style butter makes a difference, so splurge!
We feature it in our Dill-Radish Tea Sandwich, page 23,
but a pat on top of grilled or roasted salmon is another great use for it.
Vibrant with color and texture, this spread isn’t just for schmearing
on your morning bagel – serve with crackers, in sandwiches,
or even as a topping to a baked potato.
Makes ½ cup
1. Insert the chopping blade into the work bowl of the
food processor.
2. Put the dill into the work bowl and process to chop,
about 20 seconds.
3. Scrape down sides of bowl if necessary, and then add the
butter. Process, scraping down as needed, for about 10
seconds.
4. Add salt and pepper and process to incorporate, an
additional 5 seconds. Taste and adjust seasonings
accordingly.
Nutritional information per serving (2 teaspoons):
Calories 67 (100% from fat) | carb. 0g | pro. 0g | fat 7g
sat. fat 5g | chol. 20mg | sod. 24mg | calc. 0mg | ber 0g
¼ CUP FRESH DILL
4 OUNCES GOOD QUALITY
BUTTER (LIKE KERRYGOLD OR
P
LUGRA), ROOM TEMPERATURE
AND CUT INTO 4 PIECES
2 PINCHES KOSHER SALT
PINCH FRESHLY GROUND
BLACK PEPPER
Makes 1½ cups
1. Insert the chopping blade into the work bowl of the
food processor. Add the carrot, red pepper, scallion,
and parsley and pulse about 6 to 7 times to chop.
2. Add the cream cheese, lemon juice and salt to the
bowl and pulse about 10 to 12 times, until the all
ingredients have been fully incorporated and cream
cheese is smooth. Scrape down the sides of the bowl
between pulses if needed.
Nutritional information per serving (1 tablespoon):
Calories 35 (85% from fat)
|
carb. 1g
|
pro. 1g
|
fat 3g
sat. fat 2g
|
chol. 10mg
|
sod. 79mg
|
calc. 1mg
|
ber 0g
½ MEDIUM CARROT, PEELED AND
CUT INTO ½-INCH PIECES
(HEAPING ¼ CUP)
½
MEDIUM RED BELL PEPPER, CUT
INTO ½-INCH PIECES (HEAPING
¼ CUP)
1
SCALLION, CHOPPED INTO
½-INCH PIECES (ABOUT ¼ CUP)
1 TABLESPOON FRESH ITALIAN
PARSLEY, STEMS DISCARDED
8 OUNCES PLAIN CREAM CHEESE
(1 STANDARD PACKAGE), ROOM
TEMPERATURE AND CUT INTO 8
PIECES
½ TO 1 TEASPOON FRESH LEMON JUICE
½ TEASPOON KOSHER SALT