(chickpeas & curry, spinach & tofu, sundried tomatoes & almonds)
Dips are a good fit for entertaining at holiday parties which are coming up. There are a handful of staples such as the infamous blue cheese dip, artichoke & sour cream dip and cocktail sauce for shrimp. I’m sure you’re familiar with the terrific variety in the dip department and every country seems to have their specialty such as Middle Eastern hummus, Mediterranean baba ghanoush, Mexican guacamole, etc. It can get rather fattening when a recipe’s ingredients include mayonnaise, melted pork fat & spices as in a pate’ dip or in comforting bacon & cheese dip. While these dips are tasty they make me feel sick rather quickly since they’re heavy in my stomach. The simplest of all dips and comparatively “light” might be olive oil with cracked pepper and salt which many Italian restaurants dish up.
A Note on Temperature
Dips don’t have to be chilled or served at room temperature
I love hot cheesy onion & oregano dip, which is thickened with bread and
fills a room with a magnetizing cheesy aroma.
Transporting vessel
Dips should have a texture so the transport vessel, which
brings it to the mouth, doesn’t end up on someone’s white carpet! It’s
important to find the right crunchy item such as an addictive freshly baked
bread basket, chips, pretzels, bread sticks, crackers, pita or simple crispy
French fries. Indeed there is always crudité a/k/a raw veggie sticks but they’re
not that desirable in my opinion to dig into.
When dips are too caloric the down side is that it spoils your appetite for the main course which gives the impression I am the picky chef or the fussy guest. The truth is I ‘m stuffed and don’t feel like eating anymore unless I gorge myself.
Dip making tricks
When working without a recipe it is the cook’s balance of
ingredients which makes it a success. It’s important to understand what the individual
ingredients add to a dip mixture. As far as your kitchen tools, blenders such
as Kitchen Aid, Breville, Vita-Prep, and Waring are the go-to equipment to make
great dips. The following ingredients are staples in the common household
refrigerator and some guidelines for working with our everyday pantry:
(let's see what's in the refrigerator...)
Add creaminess with: avocado, beans (canned or really soft cooked), full-fat yogurt, roasted veggies such as eggplant, butternut squash, sweet potatoes
Add richness with: olive oil, room temperature cheese such as finely grated/chopped cheddar
Add savory saltiness with a squeeze of lemon or lime juice, apple cider vinegar, sea salt
Add texture and mouth feel with toasted, crushed nuts
Add a nuance of sweetness with roasted garlic, honey, maple syrup
Add spice with cayenne, mustard, Tabasco
Add herbs for freshness
(cooking is about balance...taste frequently)
Here is a sample recipe:
Drain 2 cups canned white beans and combine with lemon
juice, rosemary, roasted garlic, and a dollop of yogurt in a blender and puree
for 4-5 minutes. If the puree is too thick and not smooth enough add a bit of
olive oil and continue to process. Serve with toasted, crusty baguette bread. Makes
about 2 ½ cups of white bean dip.
Chef’s tip: We have chia sees in our household at all times. Besides being hydrating to your body they serve as a terrific binder and add great texture to a dip.
