French 75 Dip

recipe Detail


This plant-based dip offered at the Nashville bar White Limozeen was inspired by its namesake effervescent gin cocktail born out of Paris in the early 1900s. The sauce mimics the delicate flavors of the botanical cocktail by adding juniper berries and lemon to a base of aquafaba, the multi-use liquid in canned chickpeas.


- 8 oz cream cheese

- 1/2 cup sour cream

- 1/4 cup mayonnaise

- 1/4 cup Dijon mustard

- 1/4 cup grated Parmesan cheese

- 1/4 cup chopped green onions

- 1/4 cup chopped fresh parsley

- 1 tsp minced garlic

- 1 tsp dried thyme

- 1 tsp dried rosemary

- 1 tsp dried oregano

- 1 tsp dried basil

- 1 tsp dried red chili flakes

- 1/4 cup olive oil

- Salt and pepper to taste


1. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, and Dijon mustard. Mix well until smooth.

2. Add in the grated Parmesan cheese, chopped green onions, chopped fresh parsley, minced garlic, and all of the dried herbs and spices (thyme, rosemary, oregano, basil, and red chili flakes). Mix well until all ingredients are evenly distributed.

3. Gradually drizzle in the olive oil while stirring continuously. This will help thin out the dip and add a bit of extra flavor.

4. Taste the dip and add salt and pepper as needed. Keep in mind that the dip will have more flavor once it has had time to sit in the fridge.

5. Transfer the dip to a serving bowl and cover with plastic wrap. Refrigerate for at least 1 hour to allow the flavors to meld together.

6. Before serving, give the dip a quick stir and adjust the seasoning if needed. Serve with your choice of crackers, chips, or vegetables.

Enjoy your delicious and flavorful French 75 Dip! It's perfect for parties, potlucks, or just a tasty snack at home. Store any leftovers in an airtight container in the fridge for up to 3 days.

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