Fresh Herb Dips

Our herb bed is just outside the kitchen. I want the herbs close so I can grab a handful of fresh flavors when I'm cooking. Despite taking cuttings almost every day, the bed is packed so I'm always looking for new ways to use herbs. These dips help use the excess.

Throughout the summer, I keep a variety of dips in the fridge. Along with fresh vegetables from the garden, the dips make a quick side. Throw burgers on the grill and a meal is ready in 15 minutes. And in addition to great, fresh flavor, these dips are healthy and filling.

Removing the liquid from the cucumbers will keep the Yogurt Dill Cucumber Dip
 thick and creamy. Start by chopping cukes, tossing with salt and allowing to sit for
an hour.  Rinse, drain, and squeeze to remove excess water. 

Easy peasy! Mix all the ingredients, refrigerate for a couple hours and enjoy!

Yogurt Dill Cucumber Dip (Tzatziki)
Adapted from World Vegetarian
Greek yogurt provides a tangy base for this dip. To use regular yogurt, drain in a cheesecloth lined strainer in the fridge for 3-4 hours.

Ingredients
1 cucumber, peeled, seeded and chopped
1 tsp salt
2 cups Greek yogurt
1/4 cup chopped fresh dill
1 green onion, white part chopped
2 Tbsp olive oil
1/8 tsp garlic powder
Salt and pepper to taste

Combine cucumber and 1 tsp salt in a small bowl. Cover and set aside for one hour. Rinse cucumber, drain and squeeze out excess liquid. Combine with remaining ingredients. Chill at least 2 hours before serving.

Herb & Feta Dip incorporates four distinct herbs for a fresh, bright flavor. 

Yogurt Dill Cucumber dip (left) and Herb & Feta dip (right).
Serve with fresh vegetables, crackers or pita wedges.

Herb & Feta Dip
From EatingWell
Once pureed, the beans make a creamy base that's enhanced by the addition of yogurt and feta. The flavor also pairs well with grilled chicken, lamb and vegetables.

Ingredients
1 15-ounce can white beans, rinsed
3/4 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
1 tablespoon lemon juice
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh chives

Place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth. Add herbs; puree until incorporated. Chill until ready to serve.

Homemade Baked Beans from Dried Beans

"Best baked beans I've ever had," said the chief gardener after eating beans that we grew (var. Kenearly Yellow Eyes) soaked overnight and baked in a sweet/savory sauce with bacon ends (compliments of Six Buckets Farm), molasses, onions and brown sugar. These beans take a little extra time but are easy and super tasty! Don't worry about the volume - you'll enjoy the leftovers!

We grew and dried these white beans. Pretty and delicious!

In a large saucepot, Soak beans overnight. Add 1/2 tsp salt, bring beans to a boil,
reduce heat and simmer for 1 1/4 hours.

Drain beans reserving liquid.

Place beans in a casserole. Add remaining ingredients.
Cover and bake in a 300 degree oven for 2 1/2 hours.

Sweet, savory, smoky. Amazing!

New England Baked Beans
Adapted from The Better Homes & Gardens New Cookbook (1987 edition)

1 lb dried beans (navy or great northern)
1/4 lb salt pork or bacon, chopped
1 large onion chopped
1/2 cup molasses
1/3 c packed brown sugar
1 tsp dried mustard
1/2 tsp salt
1/8 tsp pepper

Rinse beans. In a large heavy saucepot soak beans in 8 cups water overnight. Add 1/2 tsp salt to pot, bring to a boil, reduce heat and simmer 1 1/4 hours. Drain beans, reserving liquid. In a 2 1/2 quart casserole combine beans, pork or bacon and onions. Stir in 1 cup reserved liquid, molasses, brown sugar, mustard, salt and pepper. Cover and bake in a preheated 300 degree oven for 2 1/2 hours, stirring occasionally. Add more of the reserved liquid if necessary. Makes 6-8 servings.