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ARTICHOKE OLIVE DIP WITH FENNEL CRUDITES
1 14-16-ounce can whole artichoke hearts, rinsed well, drained, and patted dry
1/4 cup olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup brine-cured green olives such as picholine, pitted and chopped
3 tablespoons finely chopped fresh parsley leaves
2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs. Serve dip with fennel. Makes about 1.5 cups
BABA GHANOUJ - EGGPLANT AND TAHINI SPREAD
2 large eggplants (2 1/2 lb total)
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
2 to 3 garlic cloves, chopped and mashed to a paste with 1/2 tsp salt
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1 to 1 1/2 teaspoons salt
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
Broil eggplants, turning every 10 minutes, until charred all over and very soft (20-35 minutes), then cool. Discard skins and stem ends and purée eggplants in a blender with tahini, garlic paste, lemon juice, cumin, and salt until combined well. Season with more salt if necessary.
Transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley, serve with toasted pita wedges. Makes about 3 cups.
BABA GHANOUSH - MICROWAVE VERSION
1 globe eggplant (about 1.5 pounds)
1 garlic clove
1/3 cup tahini
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil and more for drizzling
Salt to taste
1/4 cup plain whole-milk yogurt (optional)
Toasted pita bread wedges
Pierce the eggplant in a few places, place on a microwave-safe plate, cover with plastic wrap and cook 4 minutes, turn over and cook 4 minutes more. If not very soft all over, cook for another minute or two per side.
Puree the garlic in a food processor. Scrape out the softened flesh of the eggplant with a spoon (remove seeds as you go), and add to processor with tahini, lemon juice and oil. Puree until well blended, taste, adjust salt and pulse a few more times. If bitter, add yogurt. Transfer to a bowl and drizzle with olive oil. Serve with pita wedges. Serves 6
BLACK-EYED PEA DIP
1 1/4 cups dried black-eyed peas
2 garlic cloves, sliced
1 3-ounce package cream cheese, room temperature
1 teaspoon cayenne pepper 1 teaspoon chili powder
1 1/2 cups shredded cheddar (about 6 ounces)
1 bunch green onions, sliced
Tortilla chips
Place peas in heavy medium saucepan. Add enough water to saucepan to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas by 2 inches. Generously salt water. Stir in 1 garlic clove. Boil until peas are very tender, adding more water to pan if necessary, about 1 hour.
Using slotted spoon, transfer peas to processor. Process until smooth. Add remaining garlic clove and next 3 ingredients. Pulse until smooth. Season to taste with salt and pepper. Transfer dip to 8-inch-diameter pie plate or quiche dish. (Can be prepared 2 days ahead. Cover and refrigerate.)
Preheat oven to 400°F. Top dip with cheddar. Bake until dip is heated through and cheese bubbles, about 20 minutes. Sprinkle dip with green onions and serve with tortilla chips.
Serves 6.
BLUE CHEESE DIP WITH PECANS
1 8-ounce package cream cheese, room temperature
2 cups purchased refrigerated blue cheese dressing
1 1/3 cups chopped pecans, toasted
1/2 cup crumbled blue cheese (about 4 ounces)
Assorted cut-up fresh vegetables and fruits (such as carrots, bell peppers, celery, broccoli, apples and small clusters of grapes) Beat cream cheese in medium bowl until smooth. Beat in dressing. Stir in 1 cup pecans and crumbled blue cheese. Season to taste with salt and pepper. Transfer dip to decorative bowl. Sprinkle remaining pecans around edges of dip. (Can be made 1 day ahead. Cover and chill.) Set dip in center of platter. Surround with cut-up vegetables and fruits, serve. Makes about 3 cups
CAESAR DIP WITH CRUDITES
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove, pressed
1 anchovy fillet, mashed
Small romaine leaves
Assorted fresh vegetables
Mix first 6 ingredients in small bowl. Season dip with salt and pepper. Serve with lettuce and vegetables. Serves 8 to 10 as appetizers
GARBANZO BEANS AND PISTACHIOS DIP
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
1/4 cup corn oil
1 teaspoon coarse sea salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cup shelled raw pistachios
2 teaspoons fresh thyme leaves
Preheat oven to 400°F, toss garbanzo beans with next 5 ingredients in medium bowl and transfer to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula (about 20 minutes). Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy (about 12 minutes), transfer serving bowl and serve warm. Makes 2 1/2 cups.
GOAT CHEESE AND HERB DIP
8 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons olive oil (preferably extra-virgin)
3 tablespoons plain yogurt
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh cilantro
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 tablespoon chopped assorted edible flowers (optional)
Toasted baguette slices
Assorted raw vegetables
Blend goat cheese, oil and yogurt in processor until smooth. Transfer to small bowl. Mix in all herbs and flowers, if desired. Season dip to taste with salt and pepper. Cover and refrigerate until dip is cold and flavors blend, about 3 hours. (Can be made 1 day ahead. Keep chilled.) Serve dip with toasted baguette slices and raw vegetables. Makes about 1 1/2 cups
LAYERED WHITE BEANS, TUNA, AND VEGETABLE DIP
For the cucumber layer:
1 1/2 cups plain yogurt
1 cucumber, peeled, seeded, and chopped fine
1/4 teaspoon salt
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
For the bean layer:
1/2 pound dried white beans such as Great Northern, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
1 cup finely chopped onion
2 teaspoons minced garlic
1/2 teaspoon dried oregano, crumbled
2 tablespoons olive oil
1/2 cup dry white wine
For the tuna layer:
a 6 1/2-can chunk-light tuna packed in oil, drained and flaked
1/3 cup finely chopped red onion
1/4 cup finely chopped pitted Kalamata or other brine-cured black olives
1/2 cup minced fresh parsley leaves
1 tablespoon red-wine vinegar, or to taste
2 plum tomatoes, diced
1 green bell pepper, diced
1/2 red onion, sliced thin
1/4 cup sliced pitted Kalamata or other brine-cured black olives
toasted pita triangles
Make the cucumber layer:
In a sieve set over a bowl and lined with a triple thickness of rinsed and squeezed cheesecloth let the yogurt drain for 1 hour. Put the cucumber in another sieve, sprinkle it with the salt, and let it drain for 1 hour. Pat the cucumber dry between paper towels and transfer it to a bowl. Stir in the yogurt, the garlic, and salt and pepper to taste and combine the mixture well.
Make the bean layer:
In a saucepan combine the beans with enough cold water to cover them by 2 inches, simmer them, covered, for 1 hour, or until they are tender, and drain them well, reserving the cooking liquid. In a skillet cook the onion, the garlic, the oregano, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened. Add the wine and simmer the mixture until the wine is reduced by half. In a food processor purée the beans and the onion mixture with 1/2 cup of the reserved cooking liquid and salt and pepper to taste, transfer the mixture to a bowl, and chill it, covered, until it is cool.
Make the tuna layer:
In a small bowl toss together the tuna, the onion, the olives, the parsley, the vinegar, and salt and pepper to taste.
Assemble the dip:
Spread the bean purée over the bottom of a 10-inch round shallow serving dish, top it with the tuna mixture, and spoon the cucumber mixture over the top. Chill the dip, covered, for at least 3 hours or overnight, sprinkle the top with the tomatoes, the bell pepper, the onion, and the olives, and serve the dip with the pita triangles.
To quick-soak dried beans:
In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour. Serves 8 PERSIAN
SPINACH DIP (BORANI ESFANAJ)
1 Onion, chopped
4 Cloves garlic, chopped
1 To 2 tbsp butter
1/2 To 1 tsp tumeric
1/2 To 1 tsp cayenne pepper (or generous dash tabasco
sauce)
1/2 ts Curry powder
1 t Cumin
1/4 ts Cinnamon
1 pk Frozen chopped spinach, defrosted, or 2 bunches fresh spinach,
Cooked and chopped.
1 c Plain yogurt
salt to taste Saute onion and garlic in butter until soft, add spices and cook a few
minutes to rid them of any rawness, remove from heat, stir in spinach, yogurt
and salt, then allow to cool to room temperature before serving.
Enjoyed as an appetizer, side dish, or dip to spread on bread.
ROQUEFORT DIP WITH APPLE, ENDIVE, AND CELERY HEARTS
4 ounces fromage blanc or softened cream cheese (about 1/2 cup)
3 tablespoons milk
2 teaspoons medium-dry Sherry
4 ounces Roquefort (about 1 cup crumbled)
2 Belgian endives
12 inner celery ribs with leaves
1 medium head white radicchio
1 crisp red apple such as Gala or Fuji
If using fromage blanc, in a bowl stir together with milk and Sherry until smooth. If using cream cheese, with an electric mixer beat together with milk and Sherry until smooth. Crumble Roquefort and gently stir into mixture (being careful not to break up lumps). Dip may be made 1 day ahead and chilled, covered.
Have ready a large bowl of ice and cold water. Trim root ends of endives and separate leaves. Trim celery to 4- to 6-inch lengths. Remove any discolored outer leaves from radicchio and trim root end slightly so radicchio stands upright. Put vegetables in bowl of ice water to crisp (and to help radicchio leaves open). Let vegetables stand at least 15 minutes and up to 2 hours.
In a colander drain radicchio and shake to remove water. Twist and pull out center leaves to form a "bowl" for dip. Spoon dip into radicchio or a small bowl.
In colander drain endive and celery and pat dry. Quarter apple and remove core. Cut quarters into thin wedges. Put several ice cubes in each of 2 wine glasses and stand endive, celery, and apple over ice.
Serve dip with apple, endive, and celery. Serves 8 as an hors d'oeuvre
SMOKED
TROUT HORSERADISH DIP
1/2 pound smoked trout
3/4 cup mayonnaise
1/2 cup sour cream
3 tablespoons chopped fresh dill leaves
2 tablespoons drained bottled horseradish, or to taste
Discard skin and bones from trout and break into pieces. In a food processor pulse trout until finely chopped. Stir in remaining ingredients and salt and pepper to taste. Serve dip with pumpernickel toasts. Makes about 2 cups.
SPICY DILL DIP
1/2 cup sour cream
3 tablespoons mayonnaise
2 tablespoons minced fresh dill or 2 teaspoons dried dillweed
1 tablespoon minced fresh parsley
1 tablespoon minced green onion
1 tablespoon chili sauce
1 garlic clove, minced
1/2 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
Combine all ingredients in bowl. Season to taste with salt and pepper. Refrigerate until well chilled. Makes about 1 cup.
SPINACH DIP
3 tablespoons extra-virgin olive oil
1 large onion, chopped (1 3/4 cups)
1/2 lb shallots, chopped
1/2 lb baby spinach, coarsely chopped
3 oz cream cheese, softened
1 (16-oz) container sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and shallots, stirring, until lightly brown, reduce heat to moderate and continue to cook, stirring occasionally, until softened (about 8 minutes). add spinach and cook, stirring, just until wilted. Remove from heat and cool slightly. Transfer spinach mixture to a bowl, then stir in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least 1 hour. Serve at room temperature. Makes about 3 cups
SUN-DRIED TOMATO AIOLI DIP WITH CRUDITES
6 garlic cloves, peeled, halved
1/2 teaspoon salt
12 oil-packed sun-dried tomatoes, drained, patted dry, chopped
2 cups nonfat cottage cheese
2/3 cup plain nonfat yogurt
1/2 cup low-fat mayonnaise
Assorted fresh vegetables
Place garlic on cutting board. Sprinkle with 1/2 teaspoon salt. Using flat side of knife, crush garlic. Add sun-dried tomatoes; mince to coarse paste. Puree cottage cheese in processor. Add yogurt and mayonnaise and blend well. Add garlic paste; process to blend. Season with salt. (Can be made 1 day ahead. Chill.) Serve aioli with vegetables. Serves 20
WARM SPINACH-PARMESAN DIP
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 3/4 cups chopped onion
6 large garlic cloves, minced
2 tablespoons all purpose flour
1/2 cup chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1 10-ounce package ready-to-use fresh spinach leaves
1 cup (packed) grated Parmesan cheese
1/4 cup sour cream
1/2 teaspoon cayenne pepper
Baguette slices, toasted
Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices. Makes about 3 cups.
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