- 1 cup mayonnaise
- 1/2 cup sour cream
- 4 ounces feta cheese, crumbled
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 teaspoons Worcestershire sauce
- 1 garlic clove, crushed in garlic press
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
Bell pepper strips
Combine mayonnaise, sour cream, feta cheese, parsley, lemon juice, water, Worcestershire sauce, garlic, basil, oregano, and pepper. Cover and refrigerate for several hours. Serve with vegetables.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.