Creamy Italian Parsley Dip

Name: Creamy Italian Parsley Dip
Cuisine: American
Ingredients: 24 grams Italian parsley; 3 Hard-boiled eggs; 1 dash each Salt and pepper; 5 tbsp Mayonnaise; 1 dash Onion

cookpad.japan @cookpad_jp

I absolutely adore the scent of parsley, and I wanted to come up with a recipe in which I could use a lot of it.
Try adding this to tomato bruschetta to make it look even prettier.

Be sure to thoroughly dry the Italian parsley after rinsing.
I really recommend chopping the ingredients on the pulse setting up to the stage where you add the mayonnaise.
Make sure to use hard-boiled eggs, as that's what gives the dip its creamy consistency. Recipe by Mariba

I absolutely adore the scent of parsley, and I wanted to come up with a recipe in which I could use a lot of it.
Try adding this to tomato bruschetta to make it look even prettier.

cookpad.japan @cookpad_jp

I absolutely adore the scent of parsley, and I wanted to come up with a recipe in which I could use a lot of it.
Try adding this to tomato bruschetta to make it look even prettier.

Saved

Ingredients

24 gramsItalian parsley
3Hard-boiled eggs
1 dasheach Salt and pepper
5 tbspMayonnaise
1 dashOnion

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Steps

1

I grew some wonderfully fragrant basil. It grows really quickly, so much so that I can eat it fresh on a daily basis.
2

Thoroughly rinse the parsley, then cut off the hard stems.
3

Place on top of a paper towel.
4

Dry well.
5

It's really important to dry it thoroughly.
6

Then weigh out your basil. This time, I had 24 g worth.
7

Put 3 hard-boiled eggs (need to be hard-boiled), salt, and black pepper into a food processor, and add a small amount of onion to enrich the taste of the finished dip.
8

Finely chop, using the pulse setting. Keep an eye on it as you go, and be sure to pulse - don't just switch the machine to 'on'.
9

Keep pulsing until the ingredients have been thoroughly combined.
10

Add the 5 tablespoons of mayonnaise.
11

And switch on! Leave to blend until it forms a smooth, creamy paste.
12

Put into a container, and top with fresh parsley leaves.
13

Try cutting baguettes into 1 cm thick slices, toasting until golden brown, and topping with a generous helping of this dip.