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.
I am in love with roasted cherry or grape tomatoes in combination with either fresh goat cheese or homemade ricotta. Just toss the tomatoes with olive oil and salt and pepper, stick in a 400 degree oven and wait until they caramelize and burst. You can deglaze the pan with a little white wine if you like. I like to dump the warm tomatoes on top of the cheese and let them melt together, then garnish with fresh basil or some pesto. It's not exactly a dip but it spreads easily and I guarantee people will find a way to scoop it up.
Also, I like any artichoke dip with tortilla chips. My family loves an ultra simple version - a can of brine-packed (not oil marinated) artichoke hearts, chopped, one cup of mayonnaise, one cup of grated parmesan cheese and a bit of tabasco. Combine, spread in a pie plate and bake until bubbly. Sounds gross, tastes heavenly!
A fig, olive and nut tapenade with balsamic and rosemary
Pancetta, carmelized leeks and asparagus
Cajun blackened salmon with orange marmalade
Lamb, tzatiki and dried cranberries
Cotija cheese, mayo, lime and chili powder (deconstructed elotes, HA.)
I'm on a neufchatel and shrimp kick right now and really, I'd probably take a bit of the roasted garlic, capers and some lemon juice then "mash" then down with tiny canned shrimp with salt and green onions to taste.
When you say out of the box, I'm hoping you won't hate me too much for a salsa - but it is a teensy bit out of the box, at least. Basically, make pico de gallo, but instead of tomatoes used watermelon. It will take a LOT of seasoning to taste, but if you find the sweet spot it's really refreshing.
I like salt and more salt on watermelon in any form, but if you have chili-salt that is sold for fruit, that is very good too. The trick is finding that (no pun intended) sweet spot that isn't too sweet, at least for me.
I find it's better after sitting at least 3 hours in the fridge, but you honestly have to taste and taste again before serving to see if it needs more salt or lime juice.
Put a layer of refried beans in a baking dish. Spread a layer of pinto or black beans on top. Add a layer of some kind of fruit salsa, then top with shredded pepper jack. Pop in the over or broiler till the cheese bubbles. Serve hot to great acclaim. This is also good with banana chips, for that tropical spicy-fruity thing.