“Who put the bop
In the bop shoo bop shoo bop?
Who put the dip
In the dip da dip da dip?
Who was that man?
I’d like to shake his hand
He made my baby
Fall in love with me (yeah!!)” ~ from the Barry Mann and Gerry Goffin song, “Who Put the Bomp” (1961)
Dips and spreads get the speed award in the appetizer department, for preparing as well as for how quickly they disappear. Other awards they could receive include best road trip food and food kids like the most – even when vegetables are involved.
Since this is the season when homegrown herbs are at their best, we decided to make a dip that would highlight them in a way that is fun and delicious. Cream cheese, or a cream cheese replacement such as Tofutti (pictured), as a base has less fat than a dip that includes mayonnaise and sour cream, and whips up very nicely.
NOTE: When replacing fresh herbs with dried herbs, generally 1 teaspoon dried is the equivalent to 1 tablespoon fresh because the flavor becomes concentrated when the water is removed in the drying process.
Remove the petals from the chive blossoms and discard green portions.
Beat the cream cheese or cream cheese replacement with the lemon juice until fluffy. Fold in remaining ingredients, including the chive blossom petals.
If you wish to thin this spread to make a dip, simply stir in additional lemon juice before folding in herbs to reach desired consistency.
In addition to a mild onion flavor, the chive blossoms provide a beautiful lavender tint that make this pretty on crackers and as a celery stuffer for appetizers. The flat bread in the photo is from Back to Nature .
“Who put the bop
In the bop shoo bop shoo bop?
Who put the dip
In the dip da dip da dip?
Who was that man?
I’d like to shake his hand
He made my baby
Fall in love with me (yeah!!)” ~ from the Barry Mann and Gerry Goffin song, “Who Put the Bomp” (1961)
Dips and spreads get the speed award in the appetizer department, for preparing as well as for how quickly they disappear. Other awards they could receive include best road trip food and food kids like the most – even when vegetables are involved.
Since this is the season when homegrown herbs are at their best, we decided to make a dip that would highlight them in a way that is fun and delicious. Cream cheese, or a cream cheese replacement such as Tofutti (pictured), as a base has less fat than a dip that includes mayonnaise and sour cream, and whips up very nicely.
NOTE: When replacing fresh herbs with dried herbs, generally 1 teaspoon dried is the equivalent to 1 tablespoon fresh because the flavor becomes concentrated when the water is removed in the drying process.
Creamy Chive Flower Spread or Dip
Serves 8 (2 tablespoons each)
Time: 5 minutes
1 (8-ounce) package cream cheese or cream cheese replacement
2 tablespoons lemon juice
1 tablespoon minced parsley
1 tablespoon minced fresh chives
3 chive blossoms (in full bloom)
⅛ teaspoon dried ground chipotle pepper (optional)
2 tablespoons chopped canned artichoke hearts
Remove the petals from the chive blossoms and discard green portions.
Beat the cream cheese or cream cheese replacement with the lemon juice until fluffy. Fold in remaining ingredients, including the chive blossom petals.
If you wish to thin this spread to make a dip, simply stir in additional lemon juice before folding in herbs to reach desired consistency.
In addition to a mild onion flavor, the chive blossoms provide a beautiful lavender tint that make this pretty on crackers and as a celery stuffer for appetizers. The flat bread in the photo is from Back to Nature .