HerbCo Hints

Chiffonade of Basil

To create a chiffonade of basil: Roll a basil leaf up from tip to stem, and cut along the short axis to create thin strips.

Cucumber Herb Dip

Ingredients:

  • 1⅓ cups sour cream (lite may be used)
  • ⅔ cup plain yogurt
  • ½ tsp. soy sauce
  • 3 dashes sugar
  • 1 clove garlic, crushed
  • 1 Tbl. HerbCo fresh Italian parsley, minced
  • 1 Tbl. HerbCo fresh dill, minced
  • 1 Tbl. HerbCo fresh basil, minced
  • ½ tsp. white pepper
  • 1½ tsp. white wine vinegar
  • pinch of salt

Directions:

1. Mix all ingredients in a medium sized bowl. Chill for 30 minutes in refrigerator.

Makes 2 ½ cups (serve with fresh jicama)

 

Dandy Dill Dip

Ingredients:
  • 1 cup sour cream
  • 1 cup mayonnaise (lite is just fine)
  • 3 cloves garlic, chopped
  • 4 tsp. HerbCo fresh dill, chopped

Directions:

In small bowl, mix all ingredients. Set in refrigerator for one hour.

Makes 2 cups

 

Mango Salsa

Ingredients:
  • 2 mangoes, cubed
  • 1 jalapeno, seeded and minced
  • 1 red pepper, diced
  • ½ cup red onion, diced
  • 1½ tsp. garlic, minced
  • 4 Tbl. HerbCo fresh cilantro, minced
  • Salt and pepper taste

Directions:

1. Combine all ingredients in a bowl and refrigerate overnight. Serve with your favorite chips.

Serves 2-4 as an appetizer