Farmers Daughter Herbs

trio-of-dips 1-1/4 cup water

2/3 cup red lentils

2 garlic cloves

2/3 cup plain yogurt

1 (8-oz.) pkg. cream cheese

2 tbsp. fromage frais

1/4 cup chopped fresh mixed herbs

1 small eggplant

1/2 cup sour cream

1 tbsp. chopped Fresh Rosemary

mixed vegetable sticks


In a saucepan, bring water and lentils to a boil, then simmer until water has been absorbed and lentils are tender; cool. In a food processor or blender, process lentils with 1 garlic clove, and the yogurt until smooth. Season with salt and pepper. In a bowl, beat cream cheese, fromage frais and herbs together. Season with salt and pepper. Grill eggplant until skin is charred and flesh tender, turning occasionally. Cut in half, scoop out flesh into a food processor fitted with steel blade, or blender; cool, then process with sour cream, remaining garlic and rosemary. Season with salt and pepper. Serve dips in serving bowls with selection of mixed vegetables.

Each dip makes 6 to 8 servings.