Best Parsley Dip Recipes

GREEK PARSLEY SALAD/ DIP/SPREAD "MAINTANOSALATA"

Steps:

• 1. In your food processor add your parsley, onion, garlic, capers, and process into a smooth paste. Add the bread and blend to combine.
• 2. Now slowly add a stream of olive oil and lemon juice, beating after each addition. The amount of olive oil used depends on the consistency you prefer and how absorbant your bread is.
• 3. Add more lemon juice according to taste, process, and adjust seasoning with salt & pepper. Serve at room temperature on toasted bread,,or with pita bread or chips as a dip. KALI OREXI: ENJOY!
• 4. NOTE: Remember to use the smallest caper berries you can find. Also if your parsley is fresh from your garden you can use the tender stems in this recipe also.

ROASTED EGGPLANT AND GARLIC DIP WITH PARSLEY

Steps:

• Preheat oven to 450°F.
• Prick eggplant with a fork several times and on a baking sheet rub with just enough oil to coat.
• Cut off and discard top quarter of garlic head to expose cloves and set garlic in middle of a large piece of foil. Drizzle garlic with 1 teaspoon oil and enclose completely in foil. Place foil packet next to eggplant on baking sheet and roast in middle of oven, turning eggplant after 30 minutes, 45 to 50 minutes, or until eggplant is very soft and collapsed. Unwrap garlic carefully and cool eggplant and garlic on baking sheet.
• Transfer eggplant to cutting board. Cut off and discard stem end and halve eggplant lengthwise. Scoop flesh out into a bowl, scraping as close to skin as possible. Pour off any liquid accumulated in bowl.
• Squeeze roasted garlic from skins into a food processor. Add eggplant, lemon juice, tahini, parsley, and salt to taste and blend until smooth and parsley is minced fine. Dip may be made 1 day ahead and chilled, covered.
• Transfer dip to a bowl and serve with pita wedges.

CHICK-PEA, GARLIC, AND PARSLEY DIP

Steps:

• In a food processor blend all ingredients except oil until smooth. With motor running add oil in a slow stream. Season dip with salt. Serve dip with toasts.

MAIDANOSALATA (PARSLEY DIP/SPREAD)

Steps:

• Dampen the stale bread with water, squeeze out the excess water and crumble.
• Put the parsley and onion in the food processor and blend until smooth.
• Add the bread and the egg yolk and continue to blend.
• Slowly add in olive oil, lemon juice and vinegar, alternating between each, blending until the mixture is creamy and completely emulsified. Taste and add more lemon juice if you think necessary.
• Season to taste with salt and pepper.
• Serve at room temperature or cool.

CREAMY PARSLEY VEGGIE DIP

Steps:

• In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables.

HUMMUS - (CHICK-PEA DIP WITH PARSLEY AND PINE NUTS)

Steps:

• 1. On a cutting board mince and mash the garlic to a paste with the salt. 2. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. 3. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. 4. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. 5. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. 6. Divide the hummus between shallow serving dishes and smooth the tops. 7. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. 8. Serve the hummus with the pita. Makes about 4 cups.

CRABMEAT PARSLEY DIP

Steps:

• Mix cream cheese, milk and dressing in medium bowl until well blended.
• Add remaining ingredients; mix well. Cover.
• Refrigerate several hours or until chilled. Serve with RITZ Crackers, saltine crackers or cut-up raw vegetables.

CHICKPEA DIP WITH ITALIAN PARSLEY & GARLIC RECIPE - (4.2/5)

Steps:

• Combine all of the ingredients for the dip in a food processor and blend until desired texture is reached.

CHICK PEA DIP WITH ITALIAN PARSLEY AND GARLIC

Steps:

• Combine all of the ingredients for the dip in a food processor and blend until desired texture is reached.

SUN-DRIED TOMATO AND PARSLEY DIP

Steps:

• In a tall bowl combine all the ingredients. Blend together using a hand-held blender. Alternatively you could also use a food processor or blender.
• Enjoy!

CREAM CHEESE, CAPSICUM AND PARSLEY DIP

Steps:

• Remove the cream cheese from the fridge and allow it to soften a little- to make the dip easier to mix.
• Finely chop the capsicum and parsley.
• Mix all the ingredients together.
• Serve with your favourite savoury biscuits.

PARSLEY-DILL DIP

Steps:

• Combine all ingredients in a small container.
• Cover and chill for at least 6 hours or up to 2 days ahead.

PARSLEY DIP

Steps:

• Mix ingredients 1 at a time in a blender and refrigerate