Green Tea Dip Recipes

Steps:

• Place tea bags in a heatproof glass or ceramic container that holds more than 1 cup.
• Bring 1 cup of water to a not-quite boil and remove from heat immediately. (Water that has come to a boil should be cooled for about 1 minute before using.)
• Pour water over tea bags and allow the tea to steep for 3 to 5 minutes.
• Remove tea bags, squeeze out liquid and discard.
• Allow tea to cool to room temperature.
• If not using immediately, refrigerate (covered) until ready to use. (Depending on the temperature of the room, tea left standing eventually will develop mold.)
• Allow refrigerated tea to come to room temperature before using.
• Place cheese and minced herb in a blender and mix on medium-high speed to blend thoroughly.
• Continue blending until mixture is smooth.
• Gradually add small amounts of the tea concentrate until the mixture is spreadable, as desired.
• Transfer the tea-cream cheese mixture to a covered container and refrigerate for at least an hour to allow flavors to meld.
• Bring mixture back to room temperature before using, either as a spread for toasted bagels or bread at breakfast; as a spread for crackers, sandwiches or wraps; or as a dip for vegetable crudites and toasted tortilla chips.

Steps:

• Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed.
• Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
• Serve as a dip with chilled sliced vegetables.

Steps:

• Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
• With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
• Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.