bob wrote:
> On Mon, 30 Jul 2007 20:14:49 -0400, Julia Altshuler
> > magnanimously proffered:
>
>
>>Combine in blender:
>>
>>
>>Juice of 1 lime, about a 1/4 cup
>>1/4 cup olive oil
>>2 Tablespoons cream cheese
>>2 cloves garlic
>>2 Tablespoons brown mustard
>>several sprigs parsley and cilantro freshly picked from garden.
>>
>>
>>It came out nicely thick, good for either tossing on salad or dipping
>>carrot sticks in.
>
>
> Sounds great. But I don't have any brown mustard and can't remember
> how it tastes. How would French Dijon do instead?


I imagine it would be fine. The surprising thing about the recipe for
me was that cream cheese worked so well as a thickener. It doesn't end
up tasting creamy. I don't normally think of cream cheese in a
dressing, but this worked.


--Lia