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!
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.
There is a recipe in the Gourmet Cookbook (the huge yellow one) for a lima bean dip with mint that is lighter than a hummus, an appealing cool green and tastes familiar but not like lima beans if that makes any sense. Maybe without the shape the flavor is hard to pinpoint? Anyway, I took it to a party with spiced pita chips and it was a big hit. It is also low fat. I'm at work now but if you want the recipe and don't have access to the book let me know and I can recap tomorrow.
moroccan spiced carrots:
heat up some olive oil to low heat. add cumin, cayenne, paprika, cinnamon, sugar and a few cloves of garlic. heat 1 or 2 minutes.. take off the heat add lemon juice and some rice vinegar. pour over a bowl of rough chopped carrots. marinate a few hours or overnight. adjust the seasonings.
put carrots in food processor and add marinating liquid while you puree, till you get the right consistency. it's great with toasted pita triangles and a very pretty color. really clean and zippy on the palate.
any vegetable can be made into a terrine when combined with egg whites and baked in a hot water bath. i like asparagus with a layer of white beans in between. when molded it looks fancier than just a bowl of dip.
I liked the idea of a carrot dip, but wanted a little more "recipe" than provided above so I found this and made it yesterday-- it was very popular and very low fat. The crackers were popular too. The dip is a beautiful color.
Morrocan spicy carrot dip: http://www.globalgourmet.com/food/kgk...
here's another that's very easy:
persian mushroom dip:
sautee mushrooms and chopped yellow onions in a bit of butter. let cool. process with a bit of plain yogurt til it holds together. season with s & p. garnish with slivered mint or parsley.
this can also be made with spinach or beets. the color of the beets and yogurt is gorgeous.
This is from my new immersion blender cookbook, YOUR KITCHEN'S MAGIC WAND, but you could make it with a blender or processor if you don't have a handheld immersion blender.
Cucumber Rounds with Smoky Hummus and Soft Goat Cheese
These are absolutely addictive. Don’t put them all out at once, or your guests won’t have any room for dinner.
1 15-ounce can chickpeas, rinsed and drained
2 canned chipotle peppers, stemmed and seeded,
with a teaspoon of the adobo they were canned with
(and more peppers, if desired)
1 large garlic clove, coarsely chopped
3 tablespoons fresh lemon juice
3 tablespoons tahini (mixed well before measuring)
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 large seedless cucumber
(usually plastic-wrapped at the supermarket)
1/2 cup soft goat cheese, such as chèvre
1 tablespoons sesame seeds, toasted just until golden brown
Place the chickpeas, chipotles, garlic, lemon juice, tahini, olive oil, cumin, 1/4 teaspoons salt, and 2 tablespoons water in a medium bowl just large enough to hold everything. Puree with an immersion blender, scraping down the sides of the bowl as necessary, about 2 minutes, until the mixture is smooth and fluffy.
Use a vegetable peeler to peel the cucumber skin lengthwise at 1/4-inch intervals to create a striped pattern around the circumference of the cucumber, and slice it crosswise into 1/4-inch rounds. Place the cucumber discs on a platter.
To assemble, lightly salt the cucumber rounds. Top each round with generous teaspoon of hummus, and top the hummus with a small dollop of the yogurt. Sprinkle lightly with sesame seeds.
Yield: About 40 hors d’oeuvres
tzatziki is one of my all time favorite "dips" though it can be used for many different things. You can find lots of recipes online, but, in essence, it is comprised of greek yogurt (or plain yogurt that you strain the excess water out of with cheesecloth) garlic, cucumber, lemon, olive oil, salt, pepper and,optionally, mint or parsley. Awesome stuff, totally fresh tasting and great with meats, veggies or even breads (pita chips work).
It is a vegetarian MSG-free prepared food, sold in foil-paks made by Tasty Bite (I understand that Trader Joe's has something similar) that do not require refrigeration. I've been eating it straight out of the box, cold, with pita triangles or Ryvita crisps. However, you may find it too oily for your taste.
I love my roasted vegetable dip. It is virtually fat free, powerfully flavorful, and a pretty color. I've always said that if I open a restaurant, I'll put this on the table with bread instead of butter.
1 pound each, whole: eggplant (prick it a few times so it doesn't explode!), waxy potatoes, red peppers, red onions, plum tomatoes. Also one whole bulb garlic. Roast until each vegetable is soft -- pulling them out of the oven as each is ready (they cook at different rates). Let them all cool, peel the eggplant and potatoes, peel and seed the peppers and tomatoes, squeeze the garlic from its skins, put the whole shebang into a food processor or blender and puree.
Season with a bit of salt and pepper, a pinch of cayenne, some fresh herbs like thyme and parsley though parsley alone is enough if that is all you have, and swirl in a small amount of red wine vinegar or white balsamic or whatever you want, to taste. The flavors develop overnight, so go lightly on the seasoning and adjust it the next day. That's the fat free version. A small amount of dark, fruity olive oil will add to the complexity.
This recipe was popular on this site 2-3 years ago, then last Super Bowl the recipe was criticized and I haven't seen it posted since then.
The following is a cut and paste.
Bonnie's Buffalo Chicken Dip
4 boneless skinless chicken breast halves, about 2 pounds, poached and shredded with 2 forks (my crockpot is great for this but however you want to cook them is fine)
1 - 12 ounce bottle Frank's Hot Sauce
2 - 8 ounce packages cream cheese
1 - 16 ounce bottle of Ranch Dressing
1/2 cup celery chopped
8 ounces shredded sharp cheddar or Monterey Jack cheese or combo thereof
Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the shredded chicken and entire bottle of Frank's sauce, spreading to form an even layer. In a saucepan over medium heat, combine the cream cheese and entire bottle of Ranch dressing, stirring til smooth and hot. Pour this mixture evenly over the chicken mixture. Sprinkle celery evenly over all. Bake uncovered for 20 minutes. Then, add the shredded cheese and bake for another 20 minutes uncovered or til bubbly...don't let the top get too browned or it will be hardened. Remove and let stand for 10 minutes and serve with celery stalks or sturdy corn chip dippers (or spoons, like my 20 year old son says..lol!) Men in particular seem to go wild over this dip.
1. Pear, pomogranite seed guacamole - a bit of onion, avocado, serrano to taste, salt, a bit of lime juice, grapes if you have them, ripe pear or peach. Gets great reviews all the time. Comes from a D. Kennedy recipe.
2. Sweet pea spread. You can do several versions of this. Carmelized onions, peas, and silken tofu or greek yogurt, add lemon, garlic, s and p to taste. Or edamame can be used. Can add feta too if you want. Always also is inhaled.
3. pumpkin seed spread. Also addictive. Toasted pumkin seeds ground with flavoring of choice like dried chiles, roasted poblanos and tomatillos, chipotle. Experiment with flavors.
4. Sweet potato/peanut. Great with bell peppers. Roasted sweet potato and or carrots, natural peanut butter, cumin, coriander, fresh giner. Think the ubiquitous african sweet potato peanut soup, but thicker. O boy, I love that stuff.
Raita? Is yogurt too rich?
cube and de-seed 1 or 2 cucumbers (I use the regular, not the english ones, and rub the ends to remove any bitterness).
1 cup plain yogurt (I prefer Astro's full fat, but others use non-fat)
1 tblspn fresh mint leaves chopped
1/2 tspn ground cumin
needs to sit at least an hour for the flavours to gel
I've posted the following recipe for "fava bean salata" before -- it's really good, different and pretty healthy when it comes to the "dip" category of food.
The recipe is adapted from Rosemary Barron's Flavors of Greece, and it is excellent:
Fava Bean Salata:
2 Cans Butter Beans (14 oz cans) (reserve juice from can) [Note, you can do this with dried butter/fava beans, or, even better, fresh fava beans, as well, but it is excellent with the canned beans].
3 oz. extra virgin olive oil
1 med. onion, finely chopped
1 clove garlic, minced
1 med. carrot, finely diced
1/2 celery stalk, finely diced
1 bay leaf, crumbled
2-1/2 T. finely chopped parsely
Salt and freshly fround black pepper to taste
1 thick slice coarse-grain white bread, crust removed, soaked for 5 mins in 1-3 T. extra virgin olive oil (to taste)
Juice of 1 small lemon
Paprika for serving
Heat half the olive oil in a large frying pan. Saute the onions, carrot, garlic, celery and bay leaf over med.-low heat for 15-20 mins, or until dark golden brown, stirring occasionally with a wooden spoon.
Stir in 2 T. of the parsley, the salt, pepper, beans (and their liquid) and about 2-3 T water. Cook for a few minutes, until most of the liquid has evaporated.
Transfer to a food processor and add soaked bread. Puree, and with the machine running, add most of the remaining olive oil and about 2/3rds of the lemon juice and process until thick and smooth. Add a few T of water if the puree is too thick, and add salt, pepper, and additional olive oil or lemon juice to taste.
Serve sprinkled with remaining parsley and olive oil and the paprika. Great with toasted pita or french bread.
Fage Greek yogurt, I use the non-fat one, but to each his/her own. the 6 oz size
red eggplant spread, known as Ikra, has tomatoes, garlic, onion and a little kick in it...mix a few tablespoons with the yogurt.
I put it over a baked patato.
dip crackers into it
pipe it into endive...
Tell me what you think.
YES! I use Fage for anything that wants sour cream or creme fraiche. I make a twice baked potato w/ Fage + sauted mushrooms + chives + small quantity of cheddar. Also use Fage in place of sour cream in mashed potatoes. Topping for chocolate pudding. Love it.
One thing I don't use it in is my Shrimp Dip. In the food processor, spin leftover cooked shrimp, light cream cheese (if you don't approved of commercial "light" products, I suspect goat fromage blanc would be a good sub...goat being naturrally low fat, God Love 'em) , lemon juice , chopped onion, a little dijon , salt, and some worchestershire and hot sauce to taste. This is an old South Carolina lowcountry recipe courtesy of my college roommate who lives on a blackwater river.
I know you made a comment about the cream cheese...but this one is not rich, it is just darn right good and most requested for parties. It is a cross between 7 layer dip and bean dip, but so good.
Coyote Ranch Dip
1 brick cream cheese
2 cans Hormel Hot chili with beans
1 T lemon juice
2 or more dashes of Tabasco
1 small minced onion
1 can chopped olives
1 c grated cheddar cheese (prefer the sharp)
mash beans slightly, add cream cheese, and mix. Heat to melt mixture, a few minutes in microwave with occassional stirring works best. Add lemon juice, garlic salt, and Tabasco. Mix together. Garnish in layers on top with onions, olives and cheese. Serve warm with tortilla chips.
I also just mix them all together and keep it in a small fondue pot to keep warm with a little extra cheese on top to melt .
I second the morrocan carrot dip mentioned above.
I make a roasted cauliflower and garlic dip that I love - basically roast the cauli and garlic, cool, and purée with some salt and whatever other seasoning you want (rosemary's nice).
Another option: mockamole. It's puréed peas with lime juice, onion, cumin, chilis and cilantro. Then you top with a little salsa.
OP, here - - thanks to everyone for all the ideas (even those who disregarded the not-so-heavy guideline, or don't think lots of sour cream, goat cheeese or grated cheddar count as "rich"). Looks like there's enough ideas for the next 20 parties!
For this one, the winner is . . . not sure yet. Too many sound good. Combining Greek yogurt with jarred Turkish eggplant or red peper spread might win for being ultra-easy, but I might do one of the interesting sounding veggie or bean purees, too.
Keep 'em coming! (and if you offered a recipe, feel free to copy and paste it in :-)
Yes,I just use dry, unroasted whole almonds. One other thing I just thought of (I usually make this from memory!) is that I use canned artichokes and drain the water AND squeeze out the moisture from the artichokes a bit. They will still retain a decent amount of moisture though, so I skip adding the water in the recipe. It sounds like it would be dry/crumbly but it comes out as a nice smooth spread.
I'm a dip addict, and one that I frequently do for parties is a layered black bean dip. Season and puree your black beans well, however you like, I tend toward Southwestern flavors and spices (cumin, Mexican oregano, some fresh chilies, cilantro, garlic, etc) and add a splash of a light vinegar (like apple cider or rice wine vinegar). Put about half your mixture in a glass, oven proof bowl. On top of that I put a layer of goat cheese (or strained Greek yogurt cheese), on top of that I put chopped scallions and cilantro. Then another layer of beans, cheese and greens. I warm it through in the oven and serve. It's good with whatever you can think of to dip in it.
I also make an edamame hummus that I recreated after having it at RICE, a restaurant in NYC. Make a regular hummus, but go easy on the garlic and lemon, and omit the tahini, instead of tahini add some edamame beans (frozen and thawed work well), and puree as usual. It's delicious with warm pide (not pita, but that would be fine too) bread.
That recipe looks like hard work to me. Peel cucmember, leave seeds in, grate, squeeze out excess water. Bung in a bowl, spoon in greek yoghurt, fresh black pepper, salt (to me this is ground sea as always), some crushed garlic, splash of white wine vinegar, olive oil and squeeze of lemon juice, mix. Eat immediately.
I like that you get the cool creamyness of the yoghurt in one bite, a garlicky bit in another bite and the cucmber still has lots of crunch.
This is probably my most requested recipe from all my friends, so I always have it in the fridge. If someone comves over and I don't have any to serve, people get snippy. Luckily, if you have a food processor, it takes about 3 minutes to make, though it definately tastes better the next day. Even people who say they don’t like goat cheese go nuts over this. It is more a spread but you can easily use it as a dip with veggies. I usually serve it with crackers and carrots.
GOAT CHEESE SPREAD
3 cloves garlic
Fresh Rosemary (the ‘leaves’ from about 1 or two springs)
1 11-14oz log of good quality, plain (unflavored) goat cheese
Juice of 1/2 lemon
Fresh black pepper
- In the food processor, chop the garlic and rosemary.
- Add the goat cheese, in big crumbles, the lemon juice, and the black pepper to taste (I use a very healthy sprinkling of fresh cracked black pepper). Add a couple of glugs of olive oil. Start the processor and blend, continuing to add olive oil as needed. You want it creamy but not too soft and smooth, not runny. Add more pepper to taste if you like.
- I put it in small cruets, this will usually fill 3 to 4 4 oz cruets. Cover them with foil and put in the fridge. You can serve them right away but they get even better over time. If you are going to use one, just take it out of the fridge about 15/30 minutes before hand, to let it soften just a touch.
- Serve with crackers and/or vegetables.
- Will keep in the fridge for at least a week if not more.
re: Tom P
I can verify that this combination of flavors is addictive. My friend makes this but adds honey. There is a goat cheese farm in NC that makes a tub of creamy chevre w/ rosemary, black pepper, and fig jam. OH GOD. I have to put it in the back seat or it won't survive the trip home.
This is very simple, but a delicious, light addition to the usual party menu. Begin with about two cups of artichoke hearts (best to cook your own but I've used quality jarred unmarinated hearts when rushed for time) and chop them to a pretty fine dice. Then do the same with about a half cup of roasted red pepper - again you will be happiest if you prep your own but you can buy them if you're in a timecrunch. Next add the zest and juice of one lemon, one tablespoon of good olive oil, kosher salt, freshly ground pepper, one very small or half of a regular clove of raw garlic minced, and a nice handful of chopped Italian parsley.
Mix all of the ingredients gently and give it time to come together. Ideally, make this the day before your party and also be sure to let it sit out for at least an hour to come to room temperature.
It's great with crudite, flatbread, and crostini. I often serve it alongside tapenade because they go very nicely together.
This is my current favorite, really delicious, so we don't miss the fattier dips.
2 T pine nuts, toasted, put in food processor, spin until ground
Add and blend in food processor:
1 can artichokes
1/3 cup parsley (more or less)
a bit of olive oil (or not)
a bit of artichoke liquid (1 or 2T?)
Add lemon juice, garlic, pepper, salt, to taste. Sometimes I throw in a bit of cayenne.
I always double this because we wolf it down fast.
re: Anne H
When I was in college I subsisted on hummus and babaganoush and other dip kind of things. I ate them with carrots, cucumbers, bell peppers, crackers, pita bread. I was going through a vegetarian phase. I kept everything in my mini-fridge, and probably kept a lot of it around longer than I should have. I think halving the recipes and storing in your dorm is a great idea. My guess is WAY better than your cafeteria (if my cafeteria is anything to judge others by!).
(For dessert I used to love apple sauce - the organic, unsweetened kind...maybe flavored with blackberries or other fruits - with Anna's Ginger Thins.)
My go to dip is simple and very flavorful! My friends all request that I make it at our dinner parties.
1 pkg softened cream cheese
1 pkg Hidden Valley Ranch mix
1 C roasted red peppers, pureed
Combine all three and refrigerate until ready to serve, may garnish with black olives and pieces of red pepper. Serve with wheat crackers, veggies, or toast points.
In case CH's are after a Fall dip full of great pumpkin flavor, this easy recipe goes extremely well with water crackers, chucks of gingerbread, celery stalks and drizzled over crepes.
2 cups pumpkin puree
1-8 oz pkg cream cheese
1 cup brown sugar (light)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/ tsp ground nutmeg
Combine pumpkin & cream cheese together and add spices. Chill for 4 hours.
I know this is an old thread, but I just had an amazing dip that is so simple, that I have to post it. My friend made this for a party.
1 can of black beans
1 package of cream cheese
1 jar of salsa (she used Tostitos, hot, and I loved the flavor, but you can use any spiciness level or brand, I'm sure)
Soften the cream cheese, mix in the salsa and beans, and heat. I couldn't stop eating it!