Take A Bite Out of Boca

A South Florida Foodie's Guide to Culinary Adventures In & Out of the Kitchen

Herbed Garlic and Parmesan Dip

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Thick, creamy, oh-so-full-of-flavor Herbed Garlic and Parmesan Dip is the perfect complement to veggies and crackers, or can even work as a sandwich spread.

Herbed Garlic and Parmesan Dip

I think I’m in love. With this dip. Garlic, basil, parsley, parmesan cheese — the variety of flavors may overwhelm you at first, but I promise everything works amazingly well together. I like garlic, so it is a little spicy the way I made it, but you can always dial back. That’s the beauty of cooking — you can make any recipe into your own by tweaking ingredients to your own liking.

Herbed Garlic and Parmesan Dip

This is a Greek yogurt-based dip, which makes it very dense and creamy. Not all vessels can handle this dip! You’ll need something sturdy, like baby carrots or a thicker cracker. I made baked portobello fries, coated in Panko Breadcrumbs to serve with this Herbed Garlic and Parmesan Dip and it was a phenomenal combination. I would have snapped a photo of the “fries,” but everyone snagged them up before I had the chance, so I had to substitute in some crackers instead. Dips are my favorite party food — they are hard to stay away from! I try to keep any dips that I make on the healthier side so we can indulge without feeling too guilty. That’s why I’m happy to say that the majority of the ingredients in this Herbed Garlic and Parmesan Dip is the first word of the recipe title — herbs! Aside from the herbs, I used non-fat plain Greek yogurt, a little parmesan cheese, apple cider vinegar, and lemon juice. When I tell you this is easy, I really mean it!

Herbed Garlic and Parmesan Dip

Next time you’re invited to a party, you need to make some Herbed Garlic and Parmesan Dip to bring along with you. And if you’re feeling ambitious, make portobello fries too!

Herbed Garlic and Parmesan Dip

Herbed Garlic and Parmesan Dip
 
Print
Thick, creamy, oh-so-full-of-flavor Herbed Garlic and Parmesan Dip is the perfect complement to veggies and crackers, or can even work as a sandwich spread.
Author:
Recipe type: Appetizer
Ingredients
  • 8 oz non-fat plain Greek yogurt
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh parsley
  • 2 garlic cloves, minced
  • ¼ cup grated parmesan cheese
  • 1 tsp apple cider vinegar
  • 1 tsp fresh lemon juice
Instructions
  1. Combine all ingredients in a bowl.
  2. Cover and refrigerate for at least one hour before serving.
Notes
Adapted from Mountain Mama Cooks Garlic Herb Veggie Dip: http://www.mountainmamacooks.com/2014/08/garlic-herb-veggie-dip/

 

Pesto Potato Salad

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Give your classic potato recipe a facelift by using pesto instead of mayonnaise. Pesto Potato Salad is a flavorful way to change things up and add variety to your party food lineup. 

pesto potato salad

So how cool were all those spooky food creations that my #SundaySupper friends made yesterday using their Idaho® Potatoes?! We’ve got some pretty creative minds and total rockstars in the kitchen. My Roasted Potato Graveyard couldn’t really compare to the kind of food styling that went on in their posts. It’s totally inspiring… Note to self: need to bulk up on the food props and get a freaking camera ASAP!

I did love my Roasted Potato Graveyard though, and after I finished photographing it for yesterday’s post, I was stuck trying to figure out how to eat it. Roasted potatoes are always a delicious choice for a side dish, but I wanted to make a meal of out them. Especially since I had this incredible basil pesto sauce too!

Pesto Potato Salad popped in my head and before you know it, I was throwing together some of my absolute favorite ingredients in a bowl, mixing in the beautiful pesto, and chowing down on one tasty dish. I don’t get to enjoy potato salad at BBQs or parties too often because they are usually made with mayonnaise and I hate mayonnaise. Greek yogurt is a great substitute — or even just mixing in lots of herbs and spices and a little olive oil and balsamic works for me too! But pesto?! Pretty sure this is an even better idea that either of the above! People will love you when you bring this Pesto Potato Salad to any upcoming holiday parties or tailgating events — it’s something different, and I’d say even better than the classic! 

pesto potato salad

I know, potato salad is still a side dish. But whatever, I made it a meal!

This Pesto Potato Salad is made up of crispy russet potatoes roasted in Italian seasoning, artichokes, sun-dried tomatoes and radishes. Sun-dried tomatoes and artichokes are two of my absolute favorite ingredients to show in any type of pasta or salad dish and they work really well with the pesto sauce. I’ve been into radishes lately, maybe because I found a little bag of baby radishes at Publix on sale and they were too cute to pass up. Maybe because they’re pretty tasty too. Regardless, they are in my Pesto Potato Salad and they are here to stay!

 pesto potato salad

Pesto Potato Salad
 
Print
Give your classic potato recipe a facelift by using pesto instead of mayonnaise. Pesto Potato Salad a flavorful way to change things up and add variety to your party food lineup.
Author:
Recipe type: Side Dish
Serves: 2 servings
Ingredients
  • 1 medium russet potato, medium diced
  • 1-2 tsp olive oil
  • 1 tbsp Italian seasoning
  • salt and pepper
  • ½ cup sun-dried tomatoes, julienned
  • 3-4 canned artichoke hearts, quartered
  • 2-3 baby radishes, thinly sliced
  • 1 cup prepared basil pesto (recipe here: http://takeabiteoutofboca.com/2013/10/basil-pesto-sundaysupper.html)
  • ½ cup feta cheese
Instructions
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  2. Toss potatoes in olive oil, italian seasoning, salt and pepper.
  3. Roasted for 40 minutes, turning at the hallway point.
  4. Combine roasted potatoes, sun-dried tomatoes, artichokes, and radishes in a bowl and toss with pesto.
  5. Top with feta cheese.

 

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