We’ve kind of started a tradition at our house in that we have a few people (okay, mostly a bunch of my girlfriends) over on Easter Sunday and we break open some wine(s) and eat lots of little dishes of things. Since I host this little soiree, I get to be as creative or uncreative as I want with the food (see my chicken wings for further explanation).
This year I opted for simple. A trip to the farmer’s market had my bag loaded with fresh dill (that fragrance is totally addicting) and tons of Spring veggies. So naturally, I was going to use the fresh dill to make a veggie dip (among other dill recipes to come). Spring vegetables seem to taste sweeter and brighter than the one’s that come later in the year. Maybe it’s because our taste buds have become accustomed to the flavors of squash, brussels sprouts and cabbage from the colder months and we’re desperate for a change of flavors (herbs like fresh dill, fresh tarragon and the like are scarce during the winter months). While these squash and cruciferous vegetables taste delicious, in their many preparations, they’re just not the same as the first Spring peas or asparagus. Besides, how often do you attend a party in the winter months that has a vegetable dip (which is generally a poor bottled substitute for a fresh dill dip recipe) surrounded by flavorless hot house vegetables?
- 3/4 Cup Non-Fat Greek Yogurt
- 2 Tablespoons Brown Mustard (use a high quality mustard)
- 2 Tablespoons Fresh Dill (chopped fine)
- Sea Salt
- Fresh Ground Black Pepper