Green Tea Dip Recipes

THE STORE'S GREEN DIP

Steps:

• Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed.
• Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
• Serve as a dip with chilled sliced vegetables.

GREEN TEA DIP

Steps:

• Place tea bags in a heatproof glass or ceramic container that holds more than 1 cup.
• Bring 1 cup of water to a not-quite boil and remove from heat immediately. (Water that has come to a boil should be cooled for about 1 minute before using.)
• Pour water over tea bags and allow the tea to steep for 3 to 5 minutes.
• Remove tea bags, squeeze out liquid and discard.
• Allow tea to cool to room temperature.
• If not using immediately, refrigerate (covered) until ready to use. (Depending on the temperature of the room, tea left standing eventually will develop mold.)
• Allow refrigerated tea to come to room temperature before using.
• Place cheese and minced herb in a blender and mix on medium-high speed to blend thoroughly.
• Continue blending until mixture is smooth.
• Gradually add small amounts of the tea concentrate until the mixture is spreadable, as desired.
• Transfer the tea-cream cheese mixture to a covered container and refrigerate for at least an hour to allow flavors to meld.
• Bring mixture back to room temperature before using, either as a spread for toasted bagels or bread at breakfast; as a spread for crackers, sandwiches or wraps; or as a dip for vegetable crudites and toasted tortilla chips.

10 BEST WAYS TO COOK WITH GREEN TEA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a green tea recipe in 30 minutes or less!

GREEN TEA YOGURT

Steps:

• Place yogurt in a bowl. Sift matcha powder over yogurt and whisk until evenly blended.

GREEN PEA DIP

Steps:

• In a food processor, combine peas, yogurt, lime juice, garlic and cumin.
• Process, but stop before mixture is completely smooth.
• Transfer to a bowl and stir in salsa and salt to taste.

GREEN TEA TIRAMISU

Steps:

• Bring water and 1/4 cup sugar in a saucepan to a boil. Remove from heat and stir in 2 tablespoons matcha. Add 1/2 cup plum liqueur. Let matcha syrup steep and cool.
• Fill another saucepan halfway with water and bring to a boil. Reduce heat to bring water down to a simmer.
• Place egg yolks and 2/3 cup sugar in a large bowl. Set bowl over simmering water and whisk constantly until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Remove from heat and fold in mascarpone cheese until smooth and creamy. Mix in 2 1/4 teaspoons matcha.
• Whip heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Whisk in 2 tablespoons plum liqueur and vanilla extract. Fold in mascarpone mixture until blended and smooth.
• Beat egg whites in a clean glass, metal, or ceramic bowl until stiff, sharp peaks form. Fold 1/3 of the egg whites into the mascarpone cream. Repeat twice more, folding gently until egg whites are incorporated.
• Dip ladyfingers in matcha syrup one at a time until just soaked. Arrange a layer of ladyfingers on the bottom of a 6-quart container. Spread 1/2 of the mascarpone cream on top. Repeat with remaining soaked ladyfingers and mascarpone cream.
• Cover tiramisu with plastic wrap and refrigerate until flavors combine, at least 4 hours.