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SF food
fromFood & Beverage Magazine
8 hours ago

The Rise of Plant-Based Dips and Spreads: Grains Matter

Plant-based dips and spreads are rapidly gaining popularity among health-conscious consumers, becoming essential items in grocery shopping habits.
fromwww.theguardian.com
8 months ago

Cress to impress: the peppery, unsung hero ingredient | Kitchen aide

Birkett might stir cress through cream cheese or ricotta for a super-simple spread to spoon on to sandwiches or jacket potatoes, or for spreading on crackers. Otherwise, simply stir cress into hummus or, if there's yoghurt in the fridge, another slam-dunk dip would be thick strained yoghurt, a squeeze of lemon, maybe some grated garlic and finely chopped cress, which would be perfect for scooping up with cucumber sticks or pitta chips.
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