Church Cookbook Love A QUICK DIP
Summer is here, and there's no better time to gather your favorite dunkable snacks.
S
ummer is finally here, and although some of us haven't noticed as much of a shift into the season as we would in a more ordinary year, the uptick in heat is a good reminder that we have, indeed, changed seasons once again. Summer isn't my favorite time of year, but I look forward to it for what it is: a time to kick back, feel the sun on my skin, and relax a little. Maybe you're trying to grow a garden this year; maybe you're taking up a new hobby, or maybe you're just trying to have a little fun. No matter what your summer holds, at some point, you'll need to make a dip. I suggest these dips: each one of them can be dressed up or dressed down, perfect for small gatherings or hanging out around the pool. Parish cookbooks are good for all sorts of things, but when it comes to creative appetizers, they really excel. You get nostalgic family favorites, creative spins on things you may already make, and new ideas to try. Best of all nothing is ever fussy; simply whip an one of these recipes up ahead of time and they're ready for you to pull out at a moment's notice, leaving more time for you to enjoy whatever it is you're doing this year. Stay well, stay safe, and I wish you a wonderful summer.
Homemade Boursin Cheese Spread by Sue Szen from Fruit of the Spririt: St. Paul's Episcopal Church Cookbook Serves | 6 to 8 | Boursin cheese is great on everything - crackers, salads, you name it, I'm here for it. I go without only because I'd need to make a special trip to the store: this recipe fixes that competely. Mix it together, roll it up, and let the flavors blend overnight, and you may never need to buy the storebought version again. 3 oz cream cheese, softened 4 Tbsp unsalted butter, softened 2 Tbsp Parmesan cheese, finely grated 1 Tbsp fresh parsley leaves, finely chopped 1 Tbsp dry white wine 1/4 tsp garlic powder 1/8 tsp dried thyme 1/8 tsp marjoram dash cayenne pepper dash white pepper | Preparation | Blend cream cheese and butter together until completely combined and smooth. Add in remaining ingredients; stir until incorporated. Transfer to a sheet of parchment paper and twist ends to form a thick log with the mixture. Refrigerate overnight to blend flavors. Serve chilled. 12
