I'm having a bit of a gala for my mother's 80th birthday. I'd like to make a spread of dips with tortilla chips, cracker and raw veggies to dunk. Any suggestions? There will be a lot of vegetarians present.
I'm making this:
I've always had great luck with it.
I was going to say smoked salmon! I just made it for a brunch this past weekend and people just love it.
I've also had incredible response from a romesco type dip made with roasted peppers, almonds, toasted bread, sherry vinegar and a touch of olive oil. Goes great with pita chips and chilled shrimp. I made it for a Chanukah party and it was requested by four family members.
Yeah, I love dips. :)
Hey there, ChowHappy...a simple yet tasty dip that goes great with tortilla chips is this:
1 part cream cheese
1 part salsa (thin/cooked/blended type, nothing chunky, more like taco sauce)
Just blend them together so they are smooth and mixed well, and dig in. I was exposed to this in Tucson, AZ, where this is a house salsa at a few of the older Mexican restaurants in town on south 4th Avenue.
Not sure if you want to buy a book, but there is an excellent book called Delicious Dips by Diane Morgan. It really takes dips out of the humdrum and up to a higher level. Many of the dips are vegetarian. I've made the Feta dip, shrimp dip with crisp fried wontons, a mixed mushroom spread, homemade onion dip (Lipton's move over) and several others and they've all turned out fabulous. There's a curried cauliflower dip that sounds interesting, but haven't made it yet. There's also a section on dessert dips and on making your own dippers, like bagel chips and wonton crisps.
Here's a link to the book on Amazon: http://www.amazon.com/Delicious-Dips-...
Wow, I love dip. Hahaha. It's one of my favorite things to make and eat for a night in front of the TV, and for parties I usually make 2 or 3. I'm always experimenting and recipe tweaking.
One of my recent favorites is an oven roasted tomato dip with feta. The night before your party (or several nights before your party) roast a couple of pounds of halved plum tomatoes, (tossed with wedges of onions and a handful of whole garlic cloves, lots of olive oil, salt, pepper and fresh thyme) at 450-500 for about 30-40 minutes, but check them frequently so they don't get too charred. Some char is good though. Allow it to cool, and transfer to a container making sure you get as much of the tomato-ey oil from the baking sheet into the container) and at this point you could refrigerate and put away for a few days.
When you're ready, put the roasted tomato mixture into a food processor, add a nice hunk of feta broken into pieces and pulse until the mixture is combined and the tomatoes not so large. Serve with crostini or toasted French bread rounds or endive leaves.
I sometimes add pitted kalamata olives to the processor, or serrano chilies to the roasting mix.
I like Tuscan white beans with roasted garlic, lots of olive oil, some fresh squeezed lemon juice and fresh rosemary. I like this one rough mashed so there are still some whole beans left.