Tasty, Healthy Holiday Dips

Tori Ritchie Gives Gifts Of Tips, Recipes

(CBS) 

Greek Feta Spread (with radishes, cucumbers and pita wedges)

A cross between broccoli and Chinese kale, broccolini has a sweeter flavor than ordinary broccoli.

1/2 lb. Greek or French feta cheese
3 Tbs. extra-virgin olive oil
1 garlic clove, thinly sliced
1 Tbs. minced fresh mint or 1 tsp. crumbled dried mint
1/4 tsp. red pepper flakes, plus more as needed
6 Italian peperoncini (pickled green peppers), chopped, plus more as needed

In a food processor, combine the cheese, olive oil, garlic, mint, the 1/4 tsp. red pepper flakes and the 6 chopped peperoncini and process until smooth. Taste and add more red pepper flakes or peperoncini, if needed. Transfer to a serving bowl.

Makes 1 1/2 cups; serves 4.

Williams-Sonoma Kitchen.

Green Goddess Dip (with potato chips or roasted root veggies)

Redolent of fresh herbs, this dip is inspired by the classic green goddess salad dressing. The chef at San Francisco's Palace Hotel created the dressing in the 1920s to honor actor George Arliss, who was performing locally in a play called "Green Goddess."

2 Tbs. roughly chopped fresh chives
2 Tbs. roughly chopped fresh flat-leaf parsley
1 Tbs. roughly chopped fresh tarragon
2 Tbs. roughly chopped fresh basil
1 Tbs. roughly chopped fresh mint
2 or 3 anchovy fillets
1 shallot, roughly chopped
2 Tbs. fresh lemon juice
1/4 cup mayonnaise
3/4 cup sour cream
Potato chips for serving
Crudités for serving

In a blender or food processor, combine the chives, parsley, tarragon, basil, mint, anchovies, shallot, lemon juice and mayonnaise. Blend or process until smooth, about 1 minute or about 15 pulses.

Transfer the mixture to a bowl and stir in the sour cream. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Serve with potato chips and crudités for dipping.

Makes about 1-1/2 cups.

Williams-Sonoma Kitchen.