Gina: We serve plenty of meals that are heavy on the pork fat—and we wouldn’t have it any other way! That’s why I like to balance out some menus with fresh vegetables and this classic creamy herb dip. It’s also a great way to get my girls and (big Neely) boys to eat their veggies. I like to serve this dip with vegetable crudités: try red and orange cherry tomatoes, blanched asparagus spears and broccoli florets, fresh radishes, green onions, and carrots. It also makes a fabulous spread for turkey or ham sandwiches.
Recipe information
Yield
makes 2 cups
Ingredients
8 ounces reduced-fat cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon cayenne pepper
Preparation
Place all the ingredients in the bowl of an electric mixer fitted with the paddle attachment and blend until smooth. Chill for at least 1 hour before serving.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
