Isn't this basket precious? It reminds me of the beginning of
Fresh Market days...
and I think it would make a lovely Easter basket!
I came across this image on the recent issue of Phyllis Hoffman Celebrate Magazine,
and the next two pictures are also from an older edition;
and actually from a "Hundred Acre Wood" party!
I think it goes right along with Easter theme as well...
Beautiful set up for an Easter Brunch.
The open sandwiches on the last picture are made of
honey wheat bread, glazed baked ham, swiss cheese, and honey mustard;
garnished with spinach leaves.
I'll share with you the recipe on the magazine for a Rabbit's Garden Herb Dip picture above!
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1/4 cup sour cream
2 tablespoons ranch seasoning and salad dressing mix
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
3/4 teaspoon minced fresh garlic
In the work bowl of a food processor, pulse cream cheese until smooth.
Add mayonnaise, sour cream, and dressing mix;
pulse until combined.
Add dill, parsley, chives, and garlic; pulse until combined.
Serve with fresh vegetables. Store covered in refrigerator for up to 3 days.