DIPSY DO
In our grazing world where we eat on the run and snack our way through the day, it’s a good bet that we’ll be plenty happy munching our way into the New Year.
And that’s OK because one of the best ways to make party guests feel right at home is scattering a variety of dips and dippers around the house. Simply offer different flavors in different rooms to encourage guests to move around tasting and mingling. After all, isn’t that what the party’s about?
“There’s a reason dips are part of almost everyone’s party repertoire – they’re easy to prepare, they can be made ahead or put together at the last minute, and they’re always satisfying,” writes cookbook author Sally Sampson in “Party Dips.”
Satisfying indeed. Though a staple at most parties, dips go way beyond chips and salsa. In fact, with little effort you can put together a spread of dips hearty enough to fill guests who arrive without having eaten dinner. And you can take their taste buds on an around-the-world cruise.
Once you get past the idea of jarred salsa, bottled ranch dressing and onion dip in plastic containers, you’ll start to see how easy it is to make delicious dips by borrowing from the chutneys, pestos, hummus and tapenades of other cultures.
Spokane’s Fery Haghighi, who owns Fery’s Catering and often is credited with introducing the area to exotic ethnic flavors, says dips are perfect for parties and can be made with so little effort. She suggests starting with three healthful dips made from eggplant, yogurt cheese and garbanzo beans.
To prepare a simple eggplant dip, Haghighi says roast an eggplant until the skin falls off easily. Chop the eggplant into small dice. Add some chopped tomato, a little garlic that’s been sautéed in a small amount of olive oil, salt and pepper to taste and, if desired, cilantro, a dash of cumin or even cayenne. For a smoother dip, puree the ingredients in a blender or food processor. Haghighi suggests serving it with pita bread or veggies.
But an even better veggie dip can be made with yogurt cheese, she says. Take a carton of plain yogurt, dump it into a cheesecloth-line strainer (or use paper towels if you don’t have cheesecloth). Place it over a bowl and let all the liquid drain from the yogurt for a couple of hours. When a thick yogurt cheese remains, mix in some fresh mint, onion, garlic, lemon juice, salt and pepper. “This is wonderful with vegetables, especially cucumbers,” Haghighi says. And, she encourages home cooks to experiment with different seasonings to fit their own tastes.
Her third suggestion is making a simple hummus. But she says, “You need to have good tahini. If you don’t have good tahini, don’t make it.” Tahini is a thick paste made from ground sesame seeds.
To make the hummus, puree garbanzo beans, a drop or two of olive oil, garlic, cumin and stir in some feta cheese. Garnish with a little cilantro and serve with Haghighi’s favorite, jicama slices.
Start with those dips and expand your party offerings with some of these dip for a wonderfully munchy New Year’s party:
Dip Into India
From “Delicious Dips,” by Diane Morgan
Good with crostini, pita chips, bagel chips and tortilla chips.
1 head cauliflower (about 1 ½ pounds), broken into florets, and florets halved
1 3/4 teaspoon kosher salt
1 tablespoon pure olive oil
1 medium yellow onion, finely diced
1 tablespoon curry powder
1 tablespoon sugar
1 cup plain whole-milk yogurt
1/4 cup sour cream
1/3 cup packed, coarsely chopped flat-leaf parsley
Dash freshly ground nutmeg
Dash cayenne pepper
Freshly ground black pepper
Fill a 4-quart saucepan with 2 inches of water and bring to a boil over high heat. Add the cauliflower and 1/4 teaspoon of the salt. Partially cover the pan, adjust the heat so the water simmers, and cook the cauliflower until tender when pierced with a fork, about 10 minutes. Drain completely and transfer to a bowl.
In a small sauté pan over medium heat, warm the olive oil and swirl to coat the pan. Add the onion and sauté until soft and translucent, about 5 minutes. Add the curry powder, remaining salt and the sugar and stir constantly until the curry is fragrant, 1 to 2 minutes. Remove from heat. Use a fork to mash the cauliflower into very small pieces. Add the onion mixture and stir to combine. Using a rubber spatula, stir in the yogurt, sour cream, parsley, nutmeg, cayenne and a few grinds of pepper. Taste and adjust the seasonings. Transfer to a serving bowl and serve immediately.
Notes: This dip can be made up to 2 day in advance, covered and refrigerated. Remove from the refrigerator 45 minutes before serving.
Yield: 2 1/2 cups
Approximate nutrition per 4-ounce serving: 65 calories, 3.7 grams fat (1.5 grams saturated, 47 percent fat calories), 2.6 grams protein, 7 grams carbohydrate, 7 milligrams cholesterol, 2.2 grams dietary fiber, 90 milligrams sodium.
Creamy Sesame Dip
From “Party Dips,” by Sally Sampson
Good with snow peas, red and green bell pepper strips and blanched asparagus.
2 tablespoons sesame seeds for garnish
1 cup mayonnaise
1/2 cup tahini
1/2 cup brewed black tea, at room temperature
2 garlic cloves, minced
2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
2 teaspoons Dijon mustard
1 teaspoon chili powder
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 scallion (white and green parts), chopped, for garnish
Place the sesame seeds in a small skillet and toast over medium heat until lightly browned, about 3 minutes. Set aside to cool.
Place the mayonnaise, tahini, tea, garlic, vinegar, soy sauce, mustard, chili powder and cayenne in a food processor and process until smooth. Transfer to a serving bowl, cover and refrigerate for at least 1 hour and up to 2 days to let the flavors develop. Garnish with the chopped scallion and sesame seeds.
Yield: 1 3/4 to 2 cups
Approximate nutrition per 1-ounce serving: 123 calories, 12 grams fat (2 grams saturated, 90 percent fat calories), 1.4 grams protein, 1.7 grams carbohydrate, 8 milligrams cholesterol, less than 1 gram dietary fiber, 173 milligrams sodium.
Chocolate Mocha Mascarpone Dip
From “Delicious Dips”
Goes great with strawberries, chunks of bananas and wedges of firm Bosc pears. For a wicked chocolate treat, serve with Double Chocolate Chunk Brownie Chips, recipe follows.
6 ounces bittersweet chocolate such as Valrhona or Scharffen Berger, cut into small chunks
1/4 cup brewed espresso
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 container (8 ounces) mascarpone cheese, at room temperature
Place the chocolate, espresso, cinnamon and salt in the top of a double boiler and warm over barely simmering water until the chocolate has melted. Alternatively, place the ingredients in a microwave-safe bowl and microwave on High until melted, stirring once or twice, about 2 minutes. Remove from the heat and stir in mascarpone, a little at a time, until the dip is smooth and creamy. Transfer to a serving bowl and serve immediately.
Yield: About 2 cups
Approximate nutrition per 1-ounce serving: 121 calories, 10 grams fat (5.7 grams saturated, 73 percent fat calories), 1.7 grams protein, 6.5 grams carbohydrate, 18 milligrams cholesterol, less than 1 gram dietary fiber, 18 milligrams sodium.
Double Chocolate Chunk Brownie Chips
From “Delicious Dips”
Nonstick cookie spray for greasing pan
1/4 cup vegetable oil
1 large egg
3 tablespoons water
1 (15.5-ounce) package Pillsbury Chocolate Chunk Thick Fudgy Deluxe Brownie Mix
Preheat oven to 350 degrees. Spray the bottom of a 10-by-15-inch rimmed baking sheet, preferably nonstick, with cooking spray.
In a bowl, combine the oil, egg and water and beat with a fork or wooden spoon until well blended. Stir in the brownie mix and beat until well blended. Spread evenly in the prepared pan.
Bake for 20 minutes. Remove from the oven. Use a table knife to score the brownies into about 3-inch squares. Score each square on the diagonal to form 2 triangles. Return to the oven and bake until the brownies are crisp as the edges (but not burnt), about 15 minutes longer. Transfer to a rack and cool in the pan for 10 minutes. Use the edge of a spatula to cut the brownies at the score lines. Lift and remove the brownies from the pan and cool on a rack. They will harden and turn into “chips” as they cool.
Yield: 30 chips
Approximate nutrition per serving: Unable to calculate.
Cranberry Chutney Cream Cheese Dip
From “Party Dips”
Note that the recipe makes 2 cups of the chutney while the dip uses only 1/2 cup. Refrigerate leftover chutney. Serve with celery stick, endive spears or blanched slices of fennel bulb or strawberries and apple slices.
For chutney:
1 (12-ounce) bag fresh cranberries, picked over for stems
1/4 cup orange juice
1 to 2 fresh jalapeno or canned chipotle chilies in adobo sauce, minced
1/2 cup firmly packed light brown sugar
1/2 teaspoon kosher salt
Grated zest of 1 well washed lime
Grated zest of 1 well washed orange
3/4 cup pecans or walnuts, toasted and coarsely chopped
For dip:
1 (8-ounce) package cream cheese, at room temperature or 1 cup Yogurt Cheese
1/2 cup cranberry chutney
1 teaspoon curry powder
1 scallion (white and green parts), finely chopped for garnish
Place cranberries, orange juice, chilies and brown sugar in a medium size nonreactive saucepan and cook over medium high heat until the cranberries are soft and have absorbed all the liquid, about 10 minutes. Set aside to cool then stir in the salt, zests and nuts. Use immediately or cover and refrigerate for up to 2 weeks.
To make the dip, place the cream cheese in a small mixing bowl and mash with a fork. Gradually add the chutney and curry powder and mash until well incorporated. Transfer to a serving bowl and serve immediately, garnished with the scallion, or cover and refrigerate for up to 2 days. If refrigerated, let come to room temperature before serving, if desired.
Yield: About 1 1/4 cups
Approximate nutrition per 2-ounce serving: 123 calories, 8 grams fat (3 grams saturated, 56 percent fat calories, 1.5 grams protein, 12.6 grams carbohydrate, 14 milligrams cholesterol, 1.4 grams dietary fiber, 60 milligrams sodium.
Wasabi Guacamole
From “Food Network Kitchens Making it Easy”
This dip is great for sliced cucumbers, snow peas or rice crackers.
1 slightly heaping tablespoon wasabi powder
1 tablespoon water
1 ripe Hass avocado
1 scallion (white and green parts), finely chopped
1 tablespoon freshly squeezed lime juice
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon mirin, optional
1/2 teaspoon kosher salt
2 tablespoons chopped fresh cilantro
Whisk wasabi and water in small bowl to make a thick paste; turn bowl over and set aside. Halve the avocado; press a knife into the pit, then twist and lift it out. Score the flesh wit the tip of a knife, then use a spoon to scoop the flesh out of skins into a medium serving bowl. Mix in the wasabi, scallion, lime juice, ginger, mirin and salt with a fork to make a textured dip. Stir in cilantro.
Note: Turning the wasabi bowl upside down accomplishes two goals: The wasabi won’t be quite as harsh as when it is first fixed and its flavor will concentrate and bloom. Yield:
Yield: 1 1/4 cups
Approximate nutrition per serving: Unable to calculate.
Two Olive Tapenade
From “Party Appetizers Small Bites, Big Flavors,” by Tori Ritchie
1 clove garlic
2 tablespoons brined capers, drained
1 1/2 cups pitted black olives
1 1/2 cups pitted green olives
1/2 cup chopped roasted red bell peppers
1/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
Toasted baguette slices or crackers
Roughly chop the garlic in a food processor fitted with the metal blade. Add the capers and process until they are finely chopped. Add the olives, bell peppers and basil and pulse a few times to coarsely chop. Pour in the oil, then pulse until the mixture is just blended but not perfectly smooth. Transfer the mixture to a bowl and serve it with baguette slices or crackers. If made ahead, cover and refrigerate the tapenade for up to 3 days.
Yield: About 3 cups
Approximate nutrition per serving: Unable to calculate.
Italian Tuna Mousse
From “Delicious Dips”
Goes will with Parmesan bread sticks, crostini, pita chips, bagel chips and lavosh.
1 clove garlic
1 (6-ounce) can Italian tuna packed in olive oil (don’t substitute)
4 tablespoons unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 tablespoons drained capers, rinsed
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced fresh oregano leaves
In the work bowl of a food processor fitted with the metal blade, process the garlic unitl finely minced. Add the tuna, including the oil from the can, the butter, olive oil, lemon zest, lemon juice and pepper. Process until smooth and creamy.
Transfer to serving bowl and stir in the capers, parsley and oregano. Taste and adjust the seasonings. Cover and refrigerate for 1 hour before serving to allow the flavors to meld. Serve chilled.
Yield: About 1 1/4 cups
Approximate nutrition per serving: Unable to calculate.
Texas Caviar
From “Party Appetizers: Small Bites, Big Flavors”
In Texas, this is served on New Year’s Day to bring good luck. Serve with tortilla chips.
1 (15-ounce) can black-eyed peas
8 ounces ripe red tomatoes
1 celery rib, finely diced
1/4 cup minced red onion
1 small jalapeno, seeded and minced
2 tablespoons minced fresh cilantro leaves
1 1/2 tablespoons apple cider vinegar
2 teaspoons olive oil
1/4 teaspoon ground cumin
Salt
Tabasco sauce
Put the black-eyed peas in a sieve and rinse them well under cold water; shake to get rid of the excess water. Place them in a mixing bowl. Core the tomatoes, then cut them in half crosswise and squeeze them gently over a sink to extract their seeds. Finely chop the tomatoes and add to the bowl with the peas. Stir in the celery, red onion, jalapeno, cilantro, vinegar, oil and cumin. Season the mixture to taste with salt and Tabasco sauce. (If made ahead, cover and refrigerate for up to 1 day.)
Serve the “caviar” in a bowl surrounded with tortilla chips.
Yield: About 3 cups
Approximate nutrition per 2-ounce serving: 31 calories, 1.2 grams fat, (less than 1 gram saturated), 29 percent fat calories, 5 grams carbohydrate, no cholesterol, 1 gram dietary fiber, 65 milligrams sodium.
Scoop-It-Up-Spinach-Dip
Adapted from “Emeril’s There’s a Chef in My Family!”
I added artichoke hearts to Emeril’s over-the-top spinach dip and substituted an all-purpose seasoning salt for his custom spice mix to make it easier to prepare.
1 (10-ounce) package frozen spinach, thawed, drained and squeezed dry
2 tablespoons butter
1 tablespoon finely chopped yellow onion
1 1/2 teaspoons minced garlic
2 tablespoons all-purpose flour
1 cup heavy cream
1/4 cup milk
1/2 cup finely grated Parmesan cheese
1 teaspoon fresh lemon juice
1 teaspoon seasoning salt
3 tablespoons sour cream
1/4 cup grated Monterey Jack or pecorino Romano cheese
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
Squeeze the thawed spinach with your hands to remove as much liquid as possible, leaving about 1 1/2 cups of spinach. Finely chop the spinach and set aside.
In a heavy medium saucepan, melt the butter over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Do not allow the garlic to brown.
Add the flour and stir to combine. Cook, stirring constantly, until mixture is a light-blond color, about 1 to 2 minutes. Whisk in the heavy cream and milk, little by little, until the mixture is smooth. Continue to cook until the mixture comes to a boil and thickens, about 2 minutes. Reduce the heat to medium-low and simmer for 3 to 4 minutes. Add the Parmesan cheese, lemon juice and seasoning salt and stir to combine.
Remove from the heat, add the sour cream, spinach, Jack or Romano cheese and artichoke hearts and stir until the cheese is melted. Serve immediately.
Note: You can keep the dip warm throughout the party by serving in a fondue pot or a small Crock-Pot.
Yield: About 2 1/2 cups
Approximate nutrition per 2-ounce serving: 119 calories, 10 grams fat (6 grams saturated, 77 percent fat calories), 4 grams carbohydrate, 31 milligrams cholesterol, 1 gram dietary fiber, 23 milligrams sodium.