Red Fern Farm House Dip
1/2 cup fresh basil leaves, packed
1/2 cup fresh mint leaves, packed
1/2 cup fresh dill leaves, packed
1/2 cup fresh parsley leaves, packed
2-3 garlic cloves, minced or pressed
1/2 of a small sweet onion, chopped
juice of one freshly-squeezed lemon
1/2 cup quality olive oil
1/2 cup crumbled gorgonzola cheese
1/2 cup Greek yogurt
1/4 cup cream cheese or mascarpone cheese
salt and pepper to taste
1. Pulse herbs, garlic, onion, lemon juice and a pinch of salt in a food processor until all ingredients are finely chopped. (It's important to add the lemon juice at this stage because it keeps the herbs green.)
2. Turn food processor on low and slowly drizzle in olive oil until well blended.
3. Add cream cheese and pulse until smooth. Then pulse in the gorgonzola cheese, and finally the Greek yogurt.
4. Add salt and pepper to taste, and refrigerate for up to a week. Serve with vegetable sticks or crackers, use as a spread for sandwiches, or with lamb, chicken, or fish.
Notes: For the herbs, simply tear the leaves off the stems and pack them firmly in a measuring cup, but not so much that they're crushed. The food processor will do the chopping for you.
