Pintres

Showing posts with label Foodie. Show all posts
Showing posts with label Foodie. Show all posts

Wednesday, February 13, 2019

Keg and Case

Y'all wanna hear about my visit to the new Keg and Case in St. Paul?
Well keep reading if you do :)



Last minute decision hubbie and I went to check out Keg and Case in St. Paul on a snowy winter Saturday.
Keg and Case is an indoor market.  I would say it's mostly food.
Start to finish, parking lot pretty small, but lots of parking in the area.
We decided to just to a quick walk through check out everything then go back and make our stops of we wanted to purchase something.
I was thinking it was going to be larger, but not disappointed.
There are many shops on the main level and an upstairs that you can chill out, have a drink or get your grub on.
Most shops are food related, plenty of places to eat.
We picked up a cup of meat (mild) from a German meat shop called K'nack, walked around munching on that.  Lots of people stopped and asked where we got it.



Everyone working there that we spoke to were very friendly & knowledgeable about their products.
If you know me I have a huge love for cheese, so of course we had to stop at a cheese shop.  Gatza, has a great variety of cheeses.



At the time I did not realize that kiddy corner from the cheese shop is a little cheese bistro, owned by the same company, there you can sit down and sample the cheese, with a drink if you'd like.  Then go purchase what you liked.
There is a second level, a brewery and tons of cute seating areas.  You don't have to be drinking beer to sit up there.



Some things that caught my eye was a beautiful restaurant called In Bloom, very stunning.  All foods are cooked over a wood fire. And I believe all wild game don't hold me to that though :)



Also there is a really neat shop where they grow mushrooms on the spot, Forest to Fork.



And of course, the infamous Revival.  I believe they have 3 locations now.
There is a fun little gourmet cotton candy store, the kiddies will love that one!


I think this would be a great place to bring your out of town guests, have a date or just to get out of the house when your feeling the winter blues.
Excited to go back and check out more shops!




Monday, February 4, 2019

Sourdough Crackers

Everyone of my posts should start off with "it's been a long time"!
I have been terrible at keeping up with this blog of mine.
Keynote to anyone who wants to start a successful blog, good content & be CONSISTENT.  That's what I've read, not what I've done :)

Here's what I have attempted to blog but never finished.

Christmas 2018, new appetizer I served at a gettogether.  An amazing salmon ball!
Here is the quick downlow on that.

"Merry post- Christmas, Happy Holidays & Happy New Year!
Thought I would keep this going and be a terribly slow blogger, yeah doing a great job of that!
Hope you all had a great Christmas, Kwanza whatever you celebrate.
We did, very different then years past, but some joy shared and good food!
I wanted to share with you this appetizer I made (one of several) this past Christmas Eve.

A salmon ball, I found this on Pintrest and sorta made it my own.
So here you go & I hope you enjoy!"

What you need:
4oz smoked salmon
1 Tablespoon dill, fresh
1 Teaspoon garlic, powder
2 green onions, chopped
1 Teaspoon Old Bay Seasoning
Dash salt & pepper
1 Cup shredded cheddar cheese
16 oz cream cheese, softened
1 cup chopped walnuts

How to make it:
Mix together all ingredients, excluding walnuts.
On parchment paper roll into a ball, roll ball into walnuts.
Wrap in plastic wrap, place in the fridge at least 30 minutes.
Serve with your favorite crackers.

Hope you like it, we did!

What else you all missed that I wanted to blog about would be a winter trip to Ely my husband and I made this year.
Hubbie found a cute little cabin we rented, his favorite part of the cabin would be the fireplace, he loves to stoke a fire.
We brought some cross country ski's with, did that one day. It was a lot of fun and quite a workout!
We also brought snowshoes, I never got out on them. Just hubbie, I didn't feel like braving the cold again.



Alright let's get to the Sourdough crackers!
Right now I have 2 sourdough starters in my fridge (if your interested in how to do that let me know).
With sourdough you need to feed it once a week, so instead of discarding the dough you need to remove from starters I try to find creative ways to use it.  I came across a recipe on King Arthur's website "Sourdough Crackers".
I have made them twice now, we very much enjoy them, you can change up your seasonings so its fun to play around with!

What you need:
1 cup of King Arthur flour
1 cup sourdough discard/unfed
1/2 tsp sea salt
1/4 cup butter (4 Tbs) room temp.
2 Tablespoons seasoning of your choice, I have been using Herbs De Provence (a mix of basil, oregano, fennel, lavender, marjoram, tarragon, parsley and rosemary). Seasoning is totally optional.
I want to try adding a bit of cheese to this sometime and maybe just garlic salt.
Oil for brushing and salt for sprinkling

How to make it:
Mix together all ingredients.
Place on a greased baking sheet, after you form into 2 rectangular shapes and cover with plastic wrap
Pop that into the fridge to 30 minutes.
Remove plastic wrap, flour a glass jar or rolling pin, roll out the dough until its about 1/8 inch thick.
Brush with cooking oil and cut into cracker shapes, if you have a pastry cutter that would work, pizza cutter or a butter knife.
Make sure to cut them well so they are not touching, sprinkle with salt.
Using a fork poke a couple times into each cracker.
Pop these into a preheated oven 350 for 20 - 25 minutes.
Let them cool on a baking rack.

Enjoy!

*keep these in an airtight container

Thanks for catching up with me!



Thursday, December 6, 2018

Shrimp Dip



Just a little late getting this one posted!  I made this AMAZING Shrimp dip for Thanksgiving and here it is December 6th already.
I could say I'm busy with something important but just really just the day in the life of a Mama.
Kiddo severely dislocated his thumb playing football, surgery was needed now we have a zillion follow up appointments.
On top of that Mr. Handsome (still talking about the kiddo) having Invisalign, you always seem to be at the dentist for that too.
And I don't know what my issue is, I apply for jobs get them then change my mind & don't accept them!  Giving myself a confidence boost?  Naw just like being home and taking care of my boys.
Busy hittin' it at the gym!  Ya that's right I'm getting buff!
Ton's of other things going on holidays and plans of moving.
Oh wait and the best thing to happen, I'm a Grandma!  Well Glam-ma.
Very weird to say, because I feel younger then what I think a Grandma being but, whatever I love that little fella. And yes I hog that baby every chance I get!
So ya that's why I got busy & forgot to post this.  Better late then never?
Alright on to the dip!  Honestly I am not a huge shrimp fan.  But, this dip!  Slap your mama good I tell ya!

What you need:
12 oz cream cheese, softened
2 cans of miniature shrimp (not sure on oz - but, equivalent to a tuna can)
3 Tablespoons green onion, chopped
1/2 cup mayo
garlic salt, dash
pink himalayan salt, dash
1 Tablespoon Worcestershire sauce ( I may have added a few more dashes)

How to make it:
Really easy!
If your shrimp comes in liquid, drain that.
Place all ingredients in a mixing bowl and blend away using a hand mixer or a food processor.
Place into a serving bowl and chill before serving.
Suggested items for dipping potato chips, crackers or veggie sticks

Hope you enjoy!
*I have no picture of this yummy dip, so enjoy a picture from my last Christmas vacation in Lutsen, Minnesota.

Sunday, June 24, 2018

Last Minute Party Dip

My sweet daughter gave me a fantastic cookbook, as of now I have made 4 recipes from it already!
And of course I wanted to share with you the appetizer that I made.
Joanna Gaine's wrote this wonderful cookbook, just jam packed with everyday family styled recipes.

This "last minute party dip" is great for those days you don't have time to get to the store or plan food for a get together. Most of these items I have in my pantry or on hand daily.

What you need:
2 8 oz cream cheese (I used my homemade cheese, you can find on the blog)
1 cup sundried tomatoes, chopped
1 cup green onions,chopped
1 teaspoon garlic powder
1 teaspoon kosher salt
1 tablespoon freshly ground pepper, or less "to taste"
Serve with bagel crisps, crackers, vegetable sticks (asparagus, celery, carrots, endive).

How to make it:
Pretty darn easy!
If you have a mixer, mix all ingredients well. Top with a bit of green onions and pepper if desired.
No mixer?  No prob!  Just mix manually, by hand.
Joanna said this stores in fridge for up to 3 days, and makes about 4 cups.

We very much enjoyed this dip!
This is one of those cookbooks that you will forsure go back to time and time again with "real people" recipes, I suggest you check it out!

Enjoy!

*Thanks Sam!  XOXO

Monday, April 2, 2018

Avocado Fries


I love avocados!  They are my favorite color and they taste delicious! 
Avocado toast is a bg trend, but I'm not really into that.  I love to have a half an avocado filled with cottage cheese and a few almonds on it, bam you have breakfast! 
My long time friend Jenny told me she had avocado fries once at a restaurant and she really liked them. 
I never got to that restaurant with her but I did find a recipe for some amazing avocado fries that I'm going to share with you today!  Along with a couple dipping sauce's.
You can find the original recipe in Dennis the Prescotts cookbook Eat Delicious

There are a few steps to making this BUT, it is SO worth it! 

What you need:
Oil for frying

Avocado Fries:
3 firm avocados
1/4 cup flour
2 eggs, whisked
1 1/2 cups panko bread crumbs
1/4 tsp sea salt
1/2 tsp chili powder
1/8 tsp cumin
1/8 tsp garlic powder
1/8 tsp cayenne powder

Pico:
4 roam tomatoes
2 tablespoons purple onion, diced
1 teaspoon red wine vinager
1 tablespoon fresh basil, chopped
1 tablespoon cilantro
pinch of salt


Cream Sauce:
1/2 cup prepared mayo
1 tablespoon lime juice
1 garlic clove, minced
1/2 tsp chili powder
1/4 tsp paprika

*cilantro & feta cheese for topping


How to make them:

Let's start off with the sauces so you can get them chilling in the fridge.

Pico:
Pretty simple, chop your tomatoes, mix with the juice of a 1/2 a lime, salt, chop your onion, add to bowl. Chop up your basil & cilantro pop into the bowl, add vinegar.  Mix and pop into fridge!

Cream sauce:
Take a bowl add in all ingredients, mayo, lime juice, chili powder, paprika and chopped garlic. Combine well, pop into fridge.

Avocado Fries:
Start heating your oil, you can tell when it's ready by sticking the end of a wooden spoon in oil very carefully, do you see bubbles?  It's ready.  Usually on medium heat but all ovens are different,
While the oil in warming up start to prep.
You need 3 bowls, fill separately 1st bowl flour, the next mixed eggs and lastly panko mixed with the seasonings.



Cut your firm avocados into four slices. Peel the skins off of course. 

Ok your ready to start frying, first grab a plate line with a paper towel to drain off all that extra oil.
One slice of avocado at a time dip into flour, egg mix, finally the panko mixture.
Carefully place your avocado slices once battered into oil, frying one minute on each side.
Once finished let them rest for a minute on the paper towel.

Platting, grab a serving dish, place your avocado slices on plate, scatter on plate feta cheese crumbs and cilantro.  Pull those cups of sauces out of fridge and set on plate.



Now grub down, they are AMAZING! 






Sunday, March 18, 2018

Erik the Red

I heard of this place from my cousin Michelle who actually lives in Wisconsin.  She and her husband were looking for a place to celebrate this past Super Bowl, and she came across Eric The Red, right across from the US Bank Stadium.
What a great idea for a restaurant, Viking themed, Minnesota Vikings, Swedish, Irish, Norwegian etc.
And good thing for me, I found a Groupon for the place!
So husband and I went to check it out one evening.
Like I said it is straight across from the stadium (I keep wanting to say dome! you know what I mean if your from MN)


I did not get many photos of the interior, I didn't want to take photos of the customers.  But, the theme is nice large red & black plaid booths, antlers, deer heads.  The people working here are wearing plaid.  Plaid, Plaid, Plaid!!!  (inside joke).

We sat at the bar.


I'm guessing it was shift changing time, service was a little slow.  But not terrible.
We shared a white fish sampler, served with lefse and rye toast.  Very good! 


Hubbie had a trio of wild game brats with french fries.  He very much enjoyed this.


I had the Thor burger with a side of brussel sprouts, the bacon on the burger was fantastic so thick and the brussels YUMMY!!  My burger was a little dry, I only ate half brought the rest home for the hubster.  


I would totally go back to Erik the Red




Friday, December 1, 2017

Kimcheeze-it's


Say what????!!!!  Kimchi + Cheese = Kimcheeze-it's.
Another great cookbook find.  I have been on a kick (finally) to cook out of my cookbooks.
Are you like me, I have tons of cookbooks, cooking magazines, Pinterest folders filled with yummy stuff, I check out books from libraries, follow people's blogs, Instagrams.  Obsessed!  Oh and my camera is filled with pictures I take of recipes to make later.
I need to stick with it and try new things.
This homemade cracker is from the book Milk Bar Life, this cookbook is cooky fun.
I was a little leary on making this treat, the combination of flavors just threw me off.  But, surprisingly it really works!
And I got to use my home made "from the garden"  Kimchi that I fermented last year!
Speaking of fermenting.  Hubs and I are going to take a class on it this winter, who am I ????
But, you can find kimchi in most grocery stores now.

I have a few other cracker recipes if you're not into these. Check them out here Raise The Roof
*Rosemary Cheddar Cracker
*Auntie Margaret's Cheese Crackers 
*Anything Bagel Crackers 

What you need:
1 cup kimchi, drained
12oz sharp cheddar cheese, shredded
1 1/3 cup flour
1/4 cup cheddar powder (I omitted this)
1/4 teaspoon cayenne pepper

How to make them:
I measured the kimchi before draining.  I used a thin kitchen towel, placed kimchi in it and squeezed out as much juice as I could.
Heat your oven to 325 (the cookbook says 250)
I like to buy block cheese and shred it myself
Add kimchi and cheese to a food processor get that blended well, start adding in flour, seasoning and cheese powder if you use it.  What is cheese powder???  I'm thinking the packets in mac and cheese boxes?  I'm not sure about that one.
Work that in food processor for a few minutes, it's going to look sandy don't worry.
Take ingredients out kneed for a minute then shape into a ball.
Using two sheets of parchment paper place ball of cheese goodness in between, and roll out try to get pretty thin.  refer to my photos.



Using a pizza cutter or paring knife cut into bite size pieces.

Place on a non stick baking sheet and bake for 30 minutes.

Let them cool & ENJOY!



They a a zingy flavor - pretty addictive!
The book pairs it with a homemade blue cheese dip, I did not care for it.  But, I will share it below.

*Blue Cheese Dip
2Tbs dried chives
2 Tbs onion powder
1 Tbs kosher salt
2tsp garlic powder
1/2 tsp black pepper
1/2 tsp sugar
1/8 tsp dried dill
1 cup sour cream
1/4 cup mayo
1Tbs white vinegar
1/4 lb good blue cheese, crumbled
Mix and chill for 3 hours (keeps for a week)





Sunday, November 26, 2017

Jalapeno Popper Cups


What do you do with leftover wonton wrappers?  Why make Jalapeno Popper Cups! 
I can think of several different ways to make a popper right off the top of my head, pull apart Jalapeno Popper Bread, Jalapeno Popper chicken bake, jalapeno popper stuffed mushrooms... The ideas are endless in this overactive food loving brain of mine!
Well it's football season and I love coming up with new ideas for the boys to eat while watching the game, ok I may try a little too.
This one was a hit with the hubster.  Hope you try them out!

What you need:
4oz cream cheese, softened
1/2 cup plain Greek yogurt (or sour cream)
1/2 cup shredded sharp cheddar cheese
4 slices of bacon, crumbled
2 heaping Tablespoons jalapeno, diced (I used candied jalapenos, but you can use fresh peppers)
16 wonton wrappers


How to make them:
Preheat your oven to 350 degrees
Spray the muffin tin with a non stick spray - or don't you're the one who has to clean it ;)



Place wonton wrappers in each cup
Bake for 7 minutes
While the cups are baking mix all your ingredients together well.



Fill the wonton cups with the cheese mixture.



Pop those into the oven and bake for 14 minutes
Let them cool a couple minutes before serving



Enjoy!

*candied jalapeno recipe I got out of this fantastic cookbook Not Your Mama's Canning Book
But you can find similar recipes on Pintrest

Tuesday, November 21, 2017

Goat Cheese Pistachio Balls


What a simple, simple appetizer bite!
Absolutely perfect for those upcoming holiday parties!
This one is going to be short and sweet, I think I'm going to make a bunch of these for hubbie to bring to his employees for holiday gnashing.  Those guys are spoiled and I've never even met them LOL.
I just like to share :)
They asked for treat every Thursday's, hahaha pushing it fellas! ;)



What you need:
1 log of goat cheese
1/4 cup honey (try to use local)
6 dates, pittted
1/2 cup pistachios, chopped

How to make them:
I'm serious SO easy!
Mix all ingredients together in a food processor, excluding nuts.  Get that all combined well.
Remove and with your clean hands shape into little 1in. (or so) balls.
Roll the balls into the pretty green pistachios, place on a plate to chill.

*serve with a thin pretzel in them for picking up or with crackers

Your guests and you will love them.  And I'm going to bet you can freeze these ahead of time!




*I think I picked up this idea on Pintrest not sure
*ALSO Thanks to my beautiful sister for taking these great photos!

Saturday, October 21, 2017

Stillwater 21st Birthday Extravaganza

Let's talk about a little adventure I had this weekend for my sweet, kind, unbelievable adorable first niece Mallory a.k.a Mal.
It was going to be a quaint little party of four Mallory, her Mom Amy my sister, my daughter Samantha a.k.a Sam, and myself.
Well that Sam ended up sick, so down to three.
Amy (my sister) rented a limo from a Groupon, she kept referring it to Craigslist ( I wouldn't get on that limo!).
Ok we are on our way to pick up the limo, my wonderful husband drives us to a mall where we are to meet the limo, no specific address, so we drive and drive to find it, we drive by a bus, pretty scary looking, black tinted out windows, skinny little tires, some strange emblem on the side of the bus, we all say  "Lord I hope that's not what they call a limo"!!
Somehow after questioning if that was it, we see people loading up into the contraption, my brave sister walks over there peeks her head in.
The young woman said to her with fear in her eyes, yes this is the "limo".  My sister describes is as basicly cheap, tinsel, a mannequin head and blacked out.
A. this is not a limo B. not private C. Scary AF!
Someone was in the bus checking people in, no sign to indicate that this is it.

This woman never to be seen again.  kidding

We had a group huddle about it, decided we would NIX this idea and head to Stillwater - a sure good time!
If you follow my blog, you know that I know Stillwater pretty well.
So I am the tour guide of the day (kinda sorta)!
We get there get dropped of at the edge of town after driving over the new bridge for the heck of it. Twice!  I have a fear of heights but managed to keep my eyes open the second time over & it was a beautiful fall filled sight.



First we did a quick walk through of the Fall Festival that coincidentally was going on. Tents set up with things for sale, drinks, food and music.
There was a pumpkin race but we could not get a view of it, to crowded.

Not my photo - but isn't this the craziest thing ?!  HAHAHA!

Made our way over to a cool looking building Tin Bin's  for a cup of java - the girls had spiked coffees, I tried a sip of each, very good.

(not my photo)

Really a cute place, they were pretty busy but, we did manage to find a spot to sit.
They also have food if you're hungry :)
Here's my pretty niece (hope she doesn't kill me for sharing her pic)!


Not in any special order but, here are some great spots we hit up!

Maple Island Brewing - we stopped here twice hahaha!  Great venue, outdoor seating great view of the lake.
Good Beer, we shared a couple flights so we could try each beer, they also have root beer and sell growlers.
There was a band and the rental room above was hosting a wedding reception, we witnessed the first dance - that's when you all say AAAHHHHHH.......


Right next door is a Northern Vineyard Winery. The ladies did a tasting, I'm pretty sure there was rooftop seating here. The women who were working there were very friendly and informative.  


Stopped in at Wedge and Wheel, one of my favorite stops in Stillwater - wine & cheese!  


Fantastic cheeses, paired with meat, nuts, warm bread and those yummy little French pickles Cornichons. This was a chef's choice pairing. 

The Tilted Tiki - such a cute place!  They too have a patio and a special little seating area, it looked to be inside and outside, reminded me of the Golden Girls veranda LOL  
The Tilted Tiki has a very large specialty drink menu they were SO pretty!  


We shared a plate of fried rice, it was one of the appetizers offered - kinda strange to be an appetizer if you ask me, but it was good.


A few spots we wanted to get to but did not have enough time would be Nacho Mamas, they have the best street corn actually everything we have had there is very good & affordable!
My sister says she makes the best street corn.  But, I have yet to try it HINT HINT Amy!  

Lion's Tavern, they have a great patio.  

I always wanted to go to Luna Rossa wine cave tour, while there we thought it was just under construction.  Seems to be permanently closed according to the web.

It wasn't all drinking we did do a little shopping antique shops and cooking stores.

Overall a pretty great day - Happy 21st Birthday Mal - Love ya!  











Friday, October 13, 2017

Bar 209



Don't let the outside scare you away, I thought at night it looked pretty shady, we had our 14 year old with us, lots of smokers hanging outside the door.
But I'm so glad we went in!
You're greeted by a monstrous buffalo head on the wall, wouldn't want to run into him!


Seat your self, it was hoppin we sat at the bar.
Absolutely excellent service! Total team work vib.
You can see into the kitchen, watch them work their magic.
Food & prices were excellent! Beer selection awesome.
We shared this amazing dip - ugh wish I got a better photo for you :(

This is the Sante Fe Cheese Dip - Roasted chicken, pepper jack cheese, fontina, poblano peppers, sour cream, cream cheese, jalapenos, black beans & tortilla chips- they topped it with guacamole.
Really Really good!


We shared the B Squared - a burger encrusted with blue cheese, prosciutto, bacon & finished with roasted garlic balsamic aioli. On the side beer battered onion rings.
Just - WOW!  


Awesome menu, made it hard to choose!!!


The selection of beers were awesome!
Happy Hour 4-6PM & 10-11 PM - 2 for 1s | Half Priced APPETIZERS
Happy hour 4- 6 & 10 -11, 2 for 1  &  Half priced appetizers

So if you're ever in the area of Bemidji, MN - swing on in!  

*Forgive the terrible photos, it was dark, and the bar lights......  

Monday, June 5, 2017

Cucumber Feta Roll-Up's



Summa Summa Time.......
I tend to want to eat lighter in the summer, veggies are at their best, gotta shed some of the winter weight, and most of the time it's just too hot out, don't you agree?!
I will have an abundance of cucumbers this summer as always, and I like to be clever in how to eat them so we don't get tired of them.
Pickling, in a salad, in sandwich or why not try out these fun little roll-ups!
It works best if you have a vegetable peeler or a mandolin.  Be careful those mandolins are sharp!
These are really great for those hot summer days, you know you don't want to be heating up your house by turning on the oven!
So simple to make, get the kids involved, they like playing with food right?!

Here is what you're going to need:
Cucumbers
Greek yogurt, 5 oz
Feta cheese, 1/4 cup
Dill, 2 sprigs
Kalamata olives, 4- 5 chopped up
Sun dried tomatoes, 1 Tablespoon
The juice from 1/2 lemon

How to make them:
Start by mixing all ingredients in a bowl together, pop into fridge to keep cool
Peel the skin off your cucumber
Using the vegetable peeler or mandoline, carefully peel long thin strips of cucumber
Place approximately a tablespoon of ingredients on the end of the cucumber, roll them up and secure with a toothpick.
Ready to serve!


Enjoy & have a wonderful summer!


Sunday, May 28, 2017

Mango Goat Cheese Crostini


This little hors d'oeuvre screams summer to me!
It is a great fresh combination of flavors.  Umm and easy peasy!
You have better things to do beside sweating over a hot stove in the summer, get out there and live!
Can you tell I'm excited that spring/summer is here!?
Getting fresh air, gardening, eating outdoors, grilling, summer vacations, YES!

OK let's get to it, this is insanely easy!

What you need:
Baguette
Honey
Goat Cheese
Mango Salsa - if you don't want to use salsa, cut up a mango use that!
Olive Oil
Salt & Pepper

How to make it:
Set oven to broil
Slice up your baguette into person sized pieces
Brush with olive oil
Sprinkle with a bit of salt & pepper
Pop onto a baking sheet & place in oven cook until toasty brown/tan.
Keep an eye on them, you don't want them to burn!
Let them cool a bit, because you do not want to put the goat cheese on immediately it will be to runny.
Whip together honey and goat cheese
1 Tablespoon of honey per 6 oz goat cheese, depending on how much you're going to make
Spread on goat cheese and top with mango salsa.  I found mine at Sam's club.  Took the easy way out & didn't make it from scratch.



You better make a bunch because they go fast!


Enjoy!

Thursday, November 3, 2016

Herbed Yogurt Dip


So I came up with this over the summer (seems so long ago!).
We were having an impromptu bbq and I was trying to get together dinner without having to go to the store.  
I had potato chips and no chip dip, I mean come on that's like salt & pepper, peanut butter and chocolate, cheese and crackers.  You just need it ok!  
Alright it might just be me, I am a dipper :)
I try to use my garden ingredients as much as I can while I have them fresh.
Another staple in my house the last couple years would be my favorite, Chobani Greek Yogurt.

(totally not sponsored but hey if they want me to do some more appetizers with the yogurt, hit me up Chobani!)

Do you know how Grandmothers give you a recipe?  Well that is kinda like this one, a bit of this -  a dash of that.  But, I will do my best to sum it up for you all.  Can't be that hard!  
Also use what fresh herbs you like or have on hand, change it up to your liking!  

I went out and cut some of the last of my herbs this afternoon to make this freshing dip for you all. 

What you need:
5.3oz Chobani Non-Fat Greek Yogurt
1/4 tsp salt (I used pink himalayan, my cousin Tracy got me hook on to it)
1 Tablespoon lemon juice, fresh
1 clove garlic, minced
1 Tablespoon chives, chopped
1 Tablespoon parsley, chopped
I used 3 leafs of oregano, chopped
(this summer I had basil - today I did not.  Use as much as you like)



How to make it:
Easy!
Finely chop all your herbs, add in the rest of your other ingredients.  
Serve with potato chips, pita, vegetable sticks.  
I bet this would also be good in a gyro or topped on a burger! 
They world is your oyster kids!  (that does that even mean??? LOL)

Hope you enjoy!