2 - shallots, chopped
2 - cups sour cream
1/2 - teaspoon salt
1 - teaspoon parsley
1 - teaspoon dill
- Into a blender, add the shallots, cover and chop for 3 seconds. Remove from blender.
- Add the sour cream, salt, dill (chopped) and parsley (chopped). Mix all ingredients together.
- Pour into a bowl, cover and place in refrigerator.
- Chill for 30 minutes before serving.
- Great on bread, chips, crackers or pita chips.
▲Quick, easy and delicious.
1 small sweet green or red pepper, cored, seeded, and finely chopped
3 large radishes, finely chopped
1 small carrot, peeled and grated
1 large shallot, finely chopped (2 tablespoons)
2 ounces feta cheese, finely crumbled
1/4 teaspoon black pepper
1/8 teaspoon salt
2 tablespoons snipped fresh dill
1 tablespoon lemon juice
1 tablespoon olive oil
2 medium-size heads endive, trimmed, rinsed, and separated into 20 leaves
Sprigs fresh dill (garnish)
1. In a medium-size bowl, combine the sweet pepper, radishes, carrot, shallot, cheese, black pepper, salt, and snipped dill.
In a small bowl, whisk together the lemon juice and oil and pour it over the mixture; stir to combine.
2. Spoon 1 tablespoon of the filling into the bottom 2/3 of each endive leaf.
Garnish each leaf with a small sprig of dill.
