Your favorite dip
But wait! I need your ideas, but need to follow these STRICT criteria:
-Can't be too common and widespread (so to speak). Sorry, but this disqualfies your basic spinach, crab, artichoke, humus, baba ganouj, guacamole, etc. Getting tougher, no?
- Can't be too rich. Doesn't have to be wheat grass pureed with sawdust, but can't be loaded down with cream, cheese, creamcheese, butter, oil, etc. Yes, I know: Ouch.
So, who's got some genuine originals? I love all those popular ones, too, but I've got a big party and want -- no, need! -- to serve something new.
Here's the recipe for Eggplant spread. Even people who don't care for eggplant love this.
1 medium eggplant
1/4 cup chopped onion
1/4 cup chopped fresh parsley
2 T. olive oil
2 T. fresh lemon juice
1 t. kosher salt
1 clove garlic, chopped
1/4 t. freshly ground pepper
1 large tomato, diced
1/4 cup finely chopped walnuts
Pierce eggplant several times with the tines of a fork, then put it on a microwave safe plate or bowl. Microwave on high until eggplant softens and skin shrivels, 7-9 minutes, turning over after 5 minutes. Regrigerate until cool to the touch, about 30 minutes.
Peel eggplant; cut off and discard stem end. Roughly cut up eggplant and put into food processor or blender. Add onion, parsley, oil, lemon juice, salt, garlic and pepper. Process with on/off turns until smooth. Stir in tomato and nuts.
There are so many wonderful looking recipes on this thread, can't wait to try some of them out!
how about a layered dip with a nice goat cheese inbetween some creative other layers - let me know and I'll post. It's very pretty when you mold it.
I agree that eggplant is a great healthful dip base. I have a roasted eggplant with curry dip that's always popular at gatherings...
Here is one of my favorite 'go to' dips:
Black Bean Dip
1/3 c. bottled salsa
¼ c. fresh cilantro
3 T. tomato paste
1 T. vegetable oil
1 t. sugar
1 t. ground cumin
1 t. dried oregano
1 t. minced chipotle in adobo
½ t. kosher salt
½ t. onion powder
1 15-oz can black beans, drained and rinsed
Place all ingredients in bowl of food processor and process to a smooth consistency, stopping to scrape sides and bottom at least twice.
And something that can be either a bread spread or thinned for a vegetable dip
East Indian Lentil Spread
1/2 cup red or brown lentils
1/4 cup low-fatyogurt
1 tsp olive oil
1 cup chopped onions
2 cloves of garlic, peeled and chopped
1 Tbs curry powder( can use less)
1/4 cup currants or chopped dates
1 Tbs mango chutney
Cook the lentils in boiling water for 30 minutes, Drain and reserve cooking water.Process the lentils with the yogurt and blend till smooth. ( You may need some of the reserved cooking liquid to complete this process)
Heat some oil in a pan large enough for the lentil puree. Saute the onions in the pan first, then add the garlic and curry powder and continue cooking till the onions are soft. Stir in the lentil puree, currants and chutney. Heat through.
We regularly throw together a red pepper dip. Sorry, I don't have measurements for all...it often depends on what we have on hand, what are tastes are like at the time.
Roasted red peppers (sometimes freshly roasted, sometimes from a jar)
Garbanzo beans (about one can's worth)
cheese--either feta or goat cheese depending on your tastes
Puree together in proportions that meet your tastes. We love this dip, and it has gone over quite well with others. I've also started using it on sandwiches.