Mixed Herb Dip for Breaded Veggies

Mixed Herb Dip for Breaded Veggies

Also good with cauliflower.
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Servings 4 servings

Ingredients
  

Dip

  • 28 oz plain Greek yogurt
  • 2 tsp Mariposa Farms Dried Chipotle Peppers crushed/flakes
  • 4 cloves garlic peeled
  • 2 tbsp Mariposa Farms Fresh Basil chopped
  • 2 tbsp Mariposa Farms Fresh Parsley chopped
  • 2 tbsp Mariposa Farms Fresh Chervil chopped
  • 2 tbsp Mariposa Farms Fresh Chives chopped
  • salt and pepper to taste

Breaded Mushrooms

  • 16 oz fresh mushrooms wipe each clean with a damp towel
  • 1 cup flour seasoned with salt and pepper
  • 2 lg eggs beaten
  • 2 cups bread crumbs plain or seasoned

Instructions
 

Dip

  • Mix all the ingredients in the food processor, mix until smooth. Add salt and pepper to taste. Refrigerate until ready to use.

Mushrooms

  • Heat roughly 2 inches of oil in a heavy bottomed pan. Use caution when heating oil on the stove-top...Never leave it unattended!
  • Make sure all of the mushrooms have been wiped with a damp cloth to remove any dirt.
  • Toss the mushrooms in flour, coat them in the egg and coat them in the breadcrumbs.
  • Test the oil to see if its hot enough to add your veggies by placing a breadcrumb into the oil, if it sizzles then its ready.
  • Carefully place the mushrooms in the hot oil until golden brown. Carefully remove with a slotted metal spoon and place on a plate lined with paper towels to drain.
  • Transfer mushrooms to serving plates and spoon dip into small individual bowls.