GARLIC DIP
200 ml Finnish curd cream, crème fraîche or sour cream
1 - 2 garlic cloves
a few drops of lemon juice
dash of honey
dash of white pepper
Stir the cream smooth. Mix in crushed garlic and the rest of the ingredients. Chill and serve with potato crisps/chips, etc.
Serving suggestion:
Add more lemon juice and honey to make salad dressing.
Recipe source: family recipe.
DILL DIP
200 ml Finnish curd cream, crème fraîche or sour cream
plenty of finely chopped fresh dill
Stir the cream smooth. Mix in the dill and chill for an hour or so. Serve with potato crisps/chips, etc.
Recipe source: family recipe.
MUSTARD DIP
200 ml Finnish curd cream, crème fraîche or sour cream
Dijon mustard to taste
salt and pepper to taste
Stir the cream smooth. Mix in some mustard. Season and chill. Serve with cocktail meatballs, etc.
Recipe source: family recipe.
TOMATO DIP
200 ml Finnish curd cream, crème fraîche or sour cream
tomato paste or puree
dash of black pepper
(chopped fresh basil)
Stir the cream smooth. Mix in some tomato paste. Season with pepper and chill. Just before serving, mix in some chopped basil, if you like. Serve with cocktail meatballs, etc.
Recipe source: family recipe.
HERBAL DIP
200 ml Finnish curd cream, crème fraîche or sour cream
bunch of chives
bunch of lemon balm
a few drops of lemon juice
dash of white pepper
Stir the cream smooth. Mix in the chopped herbs and season with lemon juice and pepper. Chill and serve.
Recipe source: family recipe.
ARUGULA DIP
150 ml Finnish curd cream, crème fraîche or sour cream
2 bunches of arugula
bunch of parsley
1 garlic clove
sugar
salt
Rinse the herbs and puree them in a blender. Stir the cream smooth and mix in the pureed herbs. Season with salt and sugar. This dip is suitable to be served eg with cooked new potatoes.
Recipe source: adapted from "Uudet perunat rucolakastikkeessa" by Tuula Laurila-Coladonato, Helsingin Sanomat/Ruokatorstai, 1996.
BLUE CHEESE DIP
blue cheese (Blå Castello, Gorgonzola, etc)
Finnish curd cream, crème fraîche or sour cream
Stir the cream smooth. Mash the blue cheese into a smooth paste using a fork. Mix in the cream little at a time, until you get a thick sauce consistency and the flavour is suitable. Mix until smooth. Serve with sticks of carrot and celery, and/or other fresh vegetables or potato crisps/chips.
Recipe source: family recipe.
SWEET ROSE-HIP DIP
See additional information about rose-hip.
200 ml Finnish curd cream or natural yogurt
sweetened rose-hip puree
(honey)
(chopped fresh mint)
Mix the yogurt and the rose-hip puree (sweeten with honey, if you like) and chill. Garnish with chopped mint. Serve with fresh fruit slices and apple chips
dash of honey
dash of white pepper
Stir the cream smooth. Mix in crushed garlic and the rest of the ingredients. Chill and serve with potato crisps/chips, etc.
Serving suggestion:
Add more lemon juice and honey to make salad dressing.
Recipe source: family recipe.
DILL DIP
200 ml Finnish curd cream, crème fraîche or sour cream
plenty of finely chopped fresh dill
Stir the cream smooth. Mix in the dill and chill for an hour or so. Serve with potato crisps/chips, etc.
Recipe source: family recipe.
MUSTARD DIP
200 ml Finnish curd cream, crème fraîche or sour cream
Dijon mustard to taste
salt and pepper to taste
Stir the cream smooth. Mix in some mustard. Season and chill. Serve with cocktail meatballs, etc.
Recipe source: family recipe.
TOMATO DIP
200 ml Finnish curd cream, crème fraîche or sour cream
tomato paste or puree
dash of black pepper
(chopped fresh basil)
Stir the cream smooth. Mix in some tomato paste. Season with pepper and chill. Just before serving, mix in some chopped basil, if you like. Serve with cocktail meatballs, etc.
Recipe source: family recipe.
HERBAL DIP
200 ml Finnish curd cream, crème fraîche or sour cream
bunch of chives
bunch of lemon balm
a few drops of lemon juice
dash of white pepper
Stir the cream smooth. Mix in the chopped herbs and season with lemon juice and pepper. Chill and serve.
Recipe source: family recipe.
ARUGULA DIP
150 ml Finnish curd cream, crème fraîche or sour cream
2 bunches of arugula
bunch of parsley
1 garlic clove
sugar
salt
Rinse the herbs and puree them in a blender. Stir the cream smooth and mix in the pureed herbs. Season with salt and sugar. This dip is suitable to be served eg with cooked new potatoes.
Recipe source: adapted from "Uudet perunat rucolakastikkeessa" by Tuula Laurila-Coladonato, Helsingin Sanomat/Ruokatorstai, 1996.
BLUE CHEESE DIP
blue cheese (Blå Castello, Gorgonzola, etc)
Finnish curd cream, crème fraîche or sour cream
Stir the cream smooth. Mash the blue cheese into a smooth paste using a fork. Mix in the cream little at a time, until you get a thick sauce consistency and the flavour is suitable. Mix until smooth. Serve with sticks of carrot and celery, and/or other fresh vegetables or potato crisps/chips.
Recipe source: family recipe.
SWEET ROSE-HIP DIP
See additional information about rose-hip.
200 ml Finnish curd cream or natural yogurt
sweetened rose-hip puree
(honey)
(chopped fresh mint)
Mix the yogurt and the rose-hip puree (sweeten with honey, if you like) and chill. Garnish with chopped mint. Serve with fresh fruit slices and apple chips
