Crudite Christmas Tree With Sour Cream And Chive Dip Recipes

Steps:

• Make the dip: Combine the parsley, sour cream, chives, tarragon, anchovies, lemon juice, garlic, shallot, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Scrape into a bowl and gently stir in the mayonnaise. Cover and refrigerate at least 2 hours or overnight.
• Arrange red and green veggies on a platter. Serve with the dip.

Steps:

• Put the cream cheese, brown sugar, vanilla extract and salt in a large bowl and beat with an electric mixer on medium-high speed until fully incorporated and fluffy. Add the heavy cream and beat again until thick.
• Fold in the chocolate chips with a rubber spatula or wooden spoon. Transfer to a decorative dip bowl and sprinkle with a few more chocolate chips and colored sugar if using. Serve with dippers.

Steps:

• Make the cordial: Bring 4 cups water, 1 1/2 cups superfine sugar, the zest of 2 lemons, the juice of 5 lemons and 7 ounces spruce or fir needles to a boil. Reduce the heat to low and simmer 2 hours. Strain through a fine-mesh sieve, repeating to remove all the needles; let cool. Make the drinks: Combine 1/3 cup each sparkling water and bourbon, 3 tablespoons of the cordial, the juice of 2 limes and 3 dashes bitters in a shaker with ice. Shake, then strain into 2 ice-filled glasses and garnish with spruce or fir sprigs. Refrigerate the remaining cordial for up to 2 weeks.

Steps:

• In a food processor, process garlic until smooth. Add sour cream, yogurt, and milk; process until smooth. Transfer to a medium bowl. Stir in chives. Season with salt and pepper. Top with more chives.

Steps:

• Whisk together sour cream, yogurt, mayonnaise, chives, garlic, lemon zest, and lemon juice. Season with salt and pepper. Serve with grape tomatoes and celery sticks.

Steps:

• Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.