Thursday, June 13, 2013






June is National Fresh Fruit and Vegetable Month and what better way to entertain your family and friends than with the bounty from God’s creation. Add a unique and fun presentation and several delicious dips and you’ve got a great summer garden party.

Instead of just cutting the vegetables and serving on a tray with a bowl of dip, try artistically arranging the veggies in a foil-lined basket and using several hollowed out colorful peppers to hold the dips! For the fruit, cut into bite-sized portions and skewer onto sticks placed into a grapefruit or use a melon and carve out an interesting shape to use as a bowl, then carve an orange, remove inside and use for the fruit dips.


Curry-Chutney Dip: Combine 2-8oz pkgs cream cheese, 1/2c chopped green onions & sweet red pepper in a food processor. Add 1Tbs curry powder, 2tsp Worcestershire sauce, 1-9oz jar Mango chutney and 1/2c toasted almonds and process until smooth. Serve with fruit or vegetables

Herbed Dip: Combine 1-8oz cream cheese, 1/2c sour cream. 2Tbs chopped green onion, and ¼ tsp of dill weed, thyme and tarragon. Chill overnight to blend flavors. Serve with fresh raw veggies.

Peach Mustard Dipping Sauce: Steep 2Tbs peach flavored tea leaves in ½ c of boiling water for 3 mins. then strain. Combine 1 pureed peach, 2Tbs Dijon mustard, 1 1/2Tbs honey, ½tsp soy sauce and then add infused tea and stir until smooth. Whisk in ½ c oil, cover and refrigerate until needed. Serve with cubes of cheese or crudités.

Cheesecake Fruit Dip: Combine 1pkg instant vanilla pudding, 1-8oz whipped topping, 1-8oz cream cheese, 1c powdered sugar and 1c milk. Chill.

Spiced Dip: Blend together 1-8oz cream cheese, 2Tbs mayonnaise, 3Tbs applesauce, 2Tbs honey and ½tsp spice blend. Refrigerate to blend flavors and then serve with fruit or vanilla wafers.



“Do not forget to entertain strangers, for by so doing some people

 have entertained angels without knowing it.”

I Corinthians 10:31

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