Parsley Dip
Author: Denise Costello
This is my mother Claire Clemens’ signature holiday dip!
Ingredients
- 1 cup parsley, chopped
- 1 egg
- 1 tsp salt
- 1 garlic clove (can add more per taste)
- 1 green onion with top
- 3 Tbs red wine vinegar
- 3 dashes of Tabasco sauce
- ¾ cup grapeseed oil
Instructions
- Blend all ingredients except oil in blender. Then add oil slowly while blender is running. Refrigerate until ready to serve (dip will thicken).
- Serve with crudité vegetables. Also makes a delicious spread for your sandwich or thinned with a little water for a salad dressing.