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.

Well ... I gave the recipe a try and the texture is, as you say, good
for dipping carrot (and celery) sticks into. Unfortunately, I used
Dijon mustard and the taste has overwhelmed everything else - even the
garlic. I'm still going to serve it tonight (along with some other
dips I made for tonight's pre-dinner party drinks).

The garlic is what saves it IMO. Then I'm prejudiced.

I also added a few pinches of sugar and another tablespoon of cream
cheese (because ours in New Zealand is not as thick as what I remember
products like Philadelphia Cream Cheese being).

I also ended up using the blender because it's far easier to clean
than the Magimix. Worked perfectly (although I ended up crushing the
garlic first).

Before I try making it again, I'll try finding brown mustard. If I'm
not mistaking it for something else, I seem to remember that brown
mustard has a sort of smoky taste and isn't nearly as tart as Dijon. I
might also try a little Hot English mustard (made up from powder) or
some good, hot horseradish sauce instead of mustard.

To me, the joy of new recipes and experimenting is that I get to
sample, sample, sample and taste. It's one of the best excuses I know
to eat more than I should and not feel guilty about it.

Thanks for the recipe.

--

una cerveza mas por favor ...

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