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Fresh Tasting Dip That All Ages Will Enjoy.....?

Funwithfood Jul 2, 2009 10:53 AM

Can anyone recommend a fresh tasting dip that all ages will enjoy? TIA

  1. goodhealthgourmet Jul 2, 2009 11:14 AM

    what are you planning to dip into it? would you prefer a hot or cold dip? baked or not? dairy-based? bean-based? any ingredients you DON'T want?

    7 Replies
    1. re: goodhealthgourmet
      Funwithfood Jul 2, 2009 11:26 AM

      I like herbs--want it to be cold because it will be hot outside.

      Giada has a great sounding dip; cannellini beans blended with parsley, lemon & olive oil, etc. Also found a Chipotle Lime Dip on Epicurious that also sounds good.

      1. re: Funwithfood
        goodhealthgourmet Jul 2, 2009 11:36 AM

        i do a cannellini bean dip with herbs, balsamic vinegar & sun-dried tomatoes. let me know if you want me to post the recipe.

        my Spicy Black Bean Dip is a favorite here on CH. the heat level might be a bit much for kids' palates, but you can just reduce the amount of chipotle (or omit it altogether).

        my other favorite, particularly for warm weather, is a pretty standard dairy-based dip with shallots or green onions, lemon juice, Dijon mustard & fresh dill. depending on my mood & what i have in the house, i use some combination of low fat sour cream, Greek yogurt, low fat ricotta and/or cottage cheese (i'm not a huge mayo fan).

        1. re: goodhealthgourmet
          Funwithfood Jul 2, 2009 11:55 AM

          I'd be interested in your cannellini dip recipe. Thanks :).

          1. re: Funwithfood
            goodhealthgourmet Jul 2, 2009 06:02 PM

            just looked up Giada's white bean dip online. it sounds good, though i'd probably use roasted garlic instead of raw. mine is pretty savory, with a strong umami flavor from the tomatoes & balsamic, so Giada's might be a better bet for kids. but here you go...

            GHG’S WHITE BEAN, ROASTED GARLIC & SUN-DRIED TOMATO DIP

            2 whole heads of garlic
            3 ounces sun-dried tomatoes, packed without oil
            1 teaspoon chopped fresh basil or rosemary
            ½ teaspoon kosher salt
            Several grinds of black pepper
            2 cans white beans, rinsed & drained
            2 tablespoons good Balsamic vinegar
            1 tablespoon lemon juice plus 1 teaspoon lemon zest

            Preheat the oven to 400°F. Remove the papery outer layers of the garlic skin, but don’t peel or separate the cloves. Using a knife, cut ¼ to ½ inch off the top of each head of garlic, exposing the individual cloves. Place the bulbs on a sheet of foil, drizzle with olive oil, and wrap tightly. Bake for 30-35 minutes, or until the cloves feel very soft when pressed. Unwrap and set aside to cool for a few minutes. Once cool enough to handle, hold each head of garlic over a bowl or piece of wax paper, and squeeze to extract roasted cloves.

            Cover tomatoes with boiling water and let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving ½ cup liquid. Coarsely chop tomatoes.

            Place roasted garlic pulp, chopped rehydrated tomatoes, reserved tomato liquid, and remaining ingredients in a food processor; process until smooth.

            1. re: goodhealthgourmet
              Funwithfood Jul 2, 2009 10:33 PM

              Thanks, that sounds really tasty!

              1. re: Funwithfood
                goodhealthgourmet Jul 3, 2009 09:19 AM

                i forgot to tell you, i like to serve it with homemade chips (i use gluten-free rice tortillas but you can use pita). slice into wedges, mist or brush lightly with olive oil, sprinkle with a mixture of kosher salt, pepper & dried basil, and bake on a sheet pan for a few minutes on each side until golden.

        2. re: Funwithfood
          kchurchill5 Jul 2, 2009 12:09 PM

          Giadas I am sure would be good. There are a lot of white bean recipes out there.
          The Chipolte dip I would stay away from.

          Rule of thumb a dip for all - I try to stay away from too hot or spicy. A lot of onions, olives or strong cheese not everyone likes. Also fish dips, not everyone is crazy about and strong flavors like curry.

          This is one dip I enjoy, great with crackers light and great with veggies as well

          4 oz. cream cheese softened; 1/2 sour cream; 1/2 cup ricotta cheese; 3/4 cup finely snipped fresh chives; 1 tablespoon lemon peel; salt and pepper to taste.

          Garnish with a few long stems of chives and a lemon slice
          -----------------

          Tzatziki is great with pita chips and veggies
          -----------------

          BLT Dips are great cool and summer like
          -----------------

          I like the Black Bean dip, but again the spice for everyone isn't always liked.

      2. chef chicklet Jul 2, 2009 04:04 PM

        I had a bbq about a year ago that was kid friendly and I had the same situation.
        I had recently been to the farmers market and I picked up the most wonderful carrot spread. I served it with a soft spinach flat bread. What was funny was that the kids were going crazy for it along with the adults. It was Indian and so full of flavor and spices but oh so delicious. I would try to do something like that. Perhaps the appeal of the flatbread was soft and had the appeal of pizza. I'm sure you can google a recipe if no one here has it. I thought I had it, I'll check my stuff...

        1 Reply
        1. re: chef chicklet
          goodhealthgourmet Jul 2, 2009 05:41 PM

          i love to serve a modified version of this Moroccan Roasted Carrot Dip...

          http://yumminessnsues.blogspot.com/20...

          i can't find my recipe with the changes i made to it, but if it turns up i'll post. anyway, it was one of the appetizers i brought for Thanksgiving, and the kids loved it!

          you could also do a mild (i.e. non-spicy) curried carrot dip.

        2. goodhealthgourmet Jul 2, 2009 06:03 PM

          another great kid-friendly option that's perfect for summer...Minted Pea Dip.

          5 Replies
          1. re: goodhealthgourmet
            kchurchill5 Jul 2, 2009 06:11 PM

            I live pea dip, kids I served didn't but 95% of the people did, so give and take. I love a pea dip.

            1. re: kchurchill5
              goodhealthgourmet Jul 2, 2009 06:12 PM

              really? i'm surprised. i've found that kids usually enjoy the natural sweetness.

              1. re: goodhealthgourmet
                kchurchill5 Jul 2, 2009 06:13 PM

                My apologies I hit your pea link but it froze with the expand feature and then it clicked in. I meant the pea dip is what the kids did not like.

                Sorry about that. The expand is not working and has been very frustrating today.

                I can see the carrot dip being sweet, haven't made one myself but have had one. Not a favorite of mine, but definitely good and I wouldn't NOT eat it. You'll just see me scarffing down the spinach dip, lol.

                Sorry about the mis post

                1. re: kchurchill5
                  goodhealthgourmet Jul 2, 2009 06:22 PM

                  no, i understood your post, which is why it surprised me. kids usually DO like the pea dip because it's a bit sweet.

                  oh, and leave some spinach dip for the rest of us! ;)

                  1. re: goodhealthgourmet
                    kchurchill5 Jul 2, 2009 06:24 PM

                    Thx, sorry about that post, but yeah, I love pea dip. Just kids. Go figure, but I think it is great. And sorry I get dibs on the spinach :)

          2. kchurchill5 Jul 3, 2009 09:37 AM

            Another fresh dip. No credit for this. One online I found a few months ago. I am sorry for no link. I printed and thought I got the link for didn't. I want to say RecipeZaar, but not sure.

            Corn and Walnut Dip

            2 (8 ounce) packages cream cheese softened
            1/4 cup vegetable oil
            1/4 cup lime juice
            1 tablespoon red chile pepper
            1 tablespoon cumin
            1/2 teaspoon salt
            1/4 cup onion minced
            15 oz frozen corn or 1 can (I prefer frozen)
            1 cup chopped walnuts

            With a hand mixer, mix everything except the corn and walnuts. Once smooth, add the corn and walnuts and stir to combine and chill. Let it soften a little before serving.

            but really good.

            2 Replies
            1. re: kchurchill5
              Funwithfood Jul 3, 2009 09:59 AM

              Mmm, sounds like a great use for leftover grilled corn!

              1. re: Funwithfood
                kchurchill5 Jul 3, 2009 10:04 AM

                It is easy, easy and great. Sounds odd with the walnuts but it really is good. Had it 2 years ago and then this past year, looked it up and made it again and still love it.

                Serve with corn chiips, crackers, tortilla is best or even veggies.

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