Summer Dips: Easy Way to Incorporate Flavor and Use Your Herbs!

Summer Dips: Easy Way to Incorporate Flavor and Use Your Herbs!

Summer and Dips just seem to go hand in hand.  Whether you are lounging by the pool, hosting a backyard barbeque or prepping a picnic basket, dips are a refreshing and versatile way to showcase the seasonal ingredients from your herb garden.  Fresh herbs just elevate things to another level.  Some have vibrant flavors, some cooling properties and some have aromatic complexity to transform even the simplest base into a gourmet experience.

In summer, herbs are at their peak---lush, fragrant, and bursting with essential oils to deliver bold taste and therapeutic benefits.  Many herbs have cooling properties too, so on those hot summer days it can give you some respite.  Mint, for example, contains menthol, and this triggers cold-sensitive receptors in the skin and mouth.  Basil, cilantro and dill offer bright, crisp notes to refresh the palate.  And don't forget the color and texture of the herbs adds flecks of green and delicate leafy contrast to dips, making them visually appealing. 

Talking about herbal dips, we first have to explore the most common bases to mix the herbs into.  These bases serve as the background for your herbal creativity.  

*Yogurt or Labneh: Tany and creamy, perfect for Mediterranean-style dips.

*Sour Cream or Creme Fraiche:  Rich and smooth, ideal for ranch-style or onion dips.

*Hummus or bean purees: Earthy and hearty, great for bold herbs like parsley or rosemary.

*Avocado or Guacamole: Creamy and fatty, pairs well with cilantro, lime, and chives.

*Ricotta or Feta:  Salty and crumbly, excellent with oregano, thyme or mint.

*Roasted Vegetables (e.g., eggplant, red pepper):  Smoky and sweet, balanced by fresh herbs like basil or tarragon.

There are many herbs that create wonderful dips.  Here are a few and their flavor profiles:

Mint:  Cool and sweet and slightly peppery, it is great in yogurt, with cucumber, peas, lemon and feta cheese

Basil:  Sweet, slightly spicy and aromatic, it is great paired with tomato, mozzarella, garlic and pine nuts

Cilantro:  Citrusy, bright, slightly pungent, this goes well with avocado, lime, chili and black beans

Dill:  Tangy, grassy and slightly bitter, this pairs well with sour cream, cucumber, salmon and lemon

Chives: Mild onion flavor this goes well with cream cheese, sour cream, potatoes and bacon

Tarragon: Licorice-like, sweet, slightly bitter you can pair with mustard, vinegar, eggplant and goat cheese

Oregano:  Earthy, slightly bitter, this tastes good with tomato, olives, feta and roasted peppers

Thyme:  Woody, lemony and savory pair this with mushrooms, beans, roasted garlic and ricotta

You can use dried herbs in dips, but fresh herbs offer brighter flavor and better texture.  If using dried, reduce the quantity and allow time for them to rehydrate.  Chop your fresh herbs finely to distribute them evenly through the dip and release maximum flavor.  Remember that strong herbs can overpower, so use those sparingly or balance them with creamy bases.  For a lighter touch, you can always infuse your herbs in olive oil or vinegar before mixing the infusion into the dip.  And a last tip is to save some of the chopped herbs to sprinkle on top of the dip for visual appeal and a fresh burst of aroma.

I will share two of my favorite dips. First is a simple Greek yogurt with grated cucumber, chopped mint, garlic, lemon juice and salt.  It is cool and refreshing and great with pita chips (which I love!).  Next is a Dill and Sour Cream ranch.  Mix sour cream, mayo, fresh dill, parsley, garlic powder, and onion powder.  This is classic and tangy and perfect with veggie sticks or grilled potato wedges.  Of course, anything paired with Hummus is my kinda dip too.  There are so many combos, and I happen to love them all.  If you grow herbs, summer is the time to harvest and experiment.  Try blending multiple herbs for a layered flavor.  You could make something Mediterranean mix of oregano, thyme, and parsley or a garden blend of basil, mint and chives.  And don't forget, you can freeze herb-infused dips in small portions for later use too, preserving the taste of summer well into fall.   Not a bad benefit from your investment into a small herb garden or patio pot.