Lemon Parmesan Dip

December 21st, 2015 3 Comments

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Last week my friend Frances hosted an afternoon of German star-making at her studio in the country.

 

These crafty projects can be so relaxing and even addicting.

You need to concentrate enough to follow the steps in the correct order, and this necessary focus means you cannot easily think about anything else.  There is no room in the brain for daily or worldly concerns.  If you start fretting about your to-do list or the car that needs repairs you’ll accidentally rotate the star clockwise instead of counterclockwise during folding process and find yourself with a convoluted tangent (though a lovely convoluted tangent!). The steps are easy enough that they are not stressful but complex enough to require your attention.

Completely freeing.   Almost better than a nap.

 

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Here is a site with directions if you feel compelled!

You’ll need paper that can hold up to folding, sturdy but not as heavy as cardstock.  It’s a great way to repurpose old maps or calendars that have been hanging around waiting for a new life.

 

 

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Time to snack…

This is part-dip part-spread, like a tangy aioli thickened with cheese.

Mayonnaise has the tendency to separate when whipped too much.  It may be best to let the cream cheese come to room temperature before whisking everything together, then add the mayonnaise last.  Chèvre goat cheese could be a good substitute for the cream cheese as well—tangier but very tasty.

 

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Lemon zest is a good idea in nearly everything.  The flavors of the oils hang around and retain their potency.  Try this as an appetizer dip for garlic crostini or vegetables like broccoli, peppers, and cucumbers.  It was also great slathered on a sandwich with roast beef and arugula.

 

Happy Holidays!

 

 

Lemon Parmesan Dip

Prep Time: 10 minutes

Whisk together in a bowl or food processor:

1 cup Parmesan Cheese, fine grated

1/2 cup Cream Cheese, room temperature

2 Tablespoons Fresh Lemon Juice

1 Tablespoon Roasted Garlic, mashed

1 teaspoon Horseradish, prepared

Zest of Lemon

Salt to taste

Freshly Ground Black Pepper

Gently mix in by hand:

2/3 cup Mayonnaise

Sprinkle with: 

Fresh Parsley, chopped

or try other Fresh Herbs—Rosemary, Thyme, Dill

Serve with sliced Vegetables, Crackers or Crostini, or on Sandwiches.  

 

 

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3 Comments

  1. Carol Hampton Moskowitz says:

    RUTH–

    What does this taste like without horseradish?

    Is it worth making w/o it?

    Should I sub anything, or just leave it out?

    ‘Cause I ain’t got none.

  2. Shirley Vermace says:

    THIS SOUNDS REALLY DELICIOUS! MIGHT HAVE TO TRY THIS FOR FAMILY THIS WEEK!

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