1 (8-ounce) package light cream cheese
1 (8-ounce) container reduced-fat sour cream
2 tablespoons finely chopped chives
2 tablespoons snipped fresh dill
1/4 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
Milk, if needed
Fresh dill sprigs, garnish
In a medium bowl, with mixer on low speed, beat cream cheese, sour cream, chives, dill, pepper and garlic powder until fluffy. If thicker than you desire, add some milk (a little at a time) to achieve desired consistency. Cover and chill for several hours. Makes about 2 cups.
We give this main dish offering an Asian treatment. And because the bed on which the steak is presented is mostly herbs, we feel a sense of accomplishment vis-a-vis using our produce purchases to their fullest, yummiest extent.
Some Indian bread, e.g. naan, goes well with the salad.
1 1/2 pounds beef tenderloin tips, trimmed
4 tablespoons lime juice
3 tablespoons fish sauce (nam pla)
1 1/2 teaspoons sugar
1/4 teaspoon each, freshly ground black pepper and dried hot red pepper flakes
8 cups thinly sliced romaine lettuce
1 1/4 cups thinly sliced red, orange or yellow bell pepper
1 1/4 cups thinly sliced cucumber