Out-of-the-box ideas for "dips" to accompany unsalted tortilla chips?
- ipsedixit May 17, 2011 08:36 PM
I'm going to be serving a spread of munchies, and I've got a ton of unsalted tortilla chips.
I'm trying to avoid the general tried-and-true salsas, guac, sour cream, cheese, etc. concoctions.
Trying to go out-of-the-box, if you will.
So far, I've go the following lined up for "dips"
- Salmon roe
- Pickled fennel bulb relish
- Pureed caramelized onions and anchovies
- Pureed roasted garlic with capers
Any ideas? -thanks.
bit of good oil-packed canned tuna mixed with minced pimento stuffed olives with fennel fronds chopped up on top, lemon zest.
smoked oysters over cream cheese
egg salad with toasted cumin
chopped tuna crudo with minced jalapenos
black bean puree with a slice of caramelized plantain and a dollop of crema
How about a tuna dip?
1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained
1 tablespoon, plus 1 teaspoon unsalted butter, at room temperature
1 tablespoon heavy cream
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper
Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.
Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.