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After that success of a dip with the fermented gooseberries, I began to ponder party dips and the social and gustatory joys of standing, chatting and especially gesturing with crudités of carrot and celery decorated in blobs of creamy green.
I’d remembered the pleasure in the days of yore eating dips made from packets of dried onion soup mixed with sour cream, and others in a Green Goddess family in which herbs like parsley and dill are mixed with garlic and chives with sour cream and often mayonnaise too, and perhaps anchovies, for a little secret umami.
And there saying hello on my kitchen counter were the herbs I began to ferment nearly two months ago according to traditions of Ukraine and France and probably other places as well.
So I made Green Goddess Dip with:
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