Food 2: Dips & Spreads

Showing posts with label Dips & Spreads. Show all posts

Monday, December 9, 2013

Guacamole with Roasted Chile, Cumin, and Feta

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.

1 small fresh green New Mexico or poblano chile

1 medium lime

3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled

3 medium scallions, white and light-green parts only, chopped

5 Tbs. chopped fresh cilantro

1/4 tsp. ground cumin, preferably freshly ground

Kosher salt

1/2 cup medium-diced fresh tomato

2 radishes, slivered (about 2 Tbs.)

1 Tbs. crumbled feta

Store bought or homemade corn tortilla chips, for serving

On a gas stove, turn a burner to high and set the chile directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the chile on a baking sheet placed directly under the broiler. Put the chile in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and finely chop.

Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.

Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.

Lebanese Grilled Eggplant Dip

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.

1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices

1 Tbs. extra-virgin olive oil; more for brushing

Kosher salt and freshly ground black pepper

1/4 cup tahini

1/4 cup Greek yogurt

3 Tbs. fresh lemon juice

1 tsp. minced garlic

1/4 tsp. za’atar

Aleppo pepper or paprika

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.

Grilled Onion and Gorgonzola Dip

This tangy dip is just as tasty with potato chips or crudités. Leftovers are great on sandwiches or baked potatoes.

1 medium yellow onion, trimmed, peeled and sliced crosswise into 1/2-inch-thick rounds (4 slices)

Olive oil, for brushing

Kosher salt and freshly ground black pepper

1/2 cup Greek yogurt

1/4 cup mayonnaise

2 oz. crumbled Gorgonzola

1 Tbs. fresh lemon juice

1 tsp. minced garlic

2 to 3 dashes hot sauce

Snipped fresh chives

Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Brush the onion slices with oil and season with salt and pepper.

Grill the onion slices until grill marks form on one side, about 7 to 8 minutes. Flip the slices and continue to grill until tender, about 7 to 8 minutes more. Stack the onions on a large piece of foil, wrap the onions up, and let them sit for 10 minutes to soften further.

Pulse the onions in a food processor until coarsely chopped. Add the yogurt, mayonnaise, Gorgonzola, lemon juice, garlic, hot sauce, 1/2 tsp. salt, and 1/4 tsp. pepper; pulse until combined but still chunky.

Transfer to a serving bowl, cover, and chill for at least 1 hour. Garnish with chives before serving.

Roasted Red Pepper and White Bean Dip with Toasted Pitas

Smoky-sweet roasted red peppers star in this creamy party-worthy dip.

2 Tbs. extra-virgin olive oil

1 clove garlic, thinly sliced

6 small sage leaves

3/4 cup chopped roasted red pepper

Kosher salt

1 15.5-oz. can cannellini beans, drained and rinsed

2 tsp. fresh lemon juice

Pinch of cayenne, more to taste

Freshly ground black pepper

4 6-inch pitas

2 Tbs. unsalted butter, melted

1/4 tsp. smoked paprika

In a 10-inch skillet over medium heat, cook oil and garlic until the garlic is lightly golden brown, 1 to 2 minutes. Add the sage leaves and cook until fragrant, about 30 seconds. Add the roasted red peppers and 1/4 tsp. salt, and cook, stirring often, about 2 minutes. Remove from the heat and let cool slightly.

In a food processor, combine the red pepper mixture, the beans, lemon juice, and cayenne, and pulse until smooth. Season to taste with salt, pepper, and more cayenne, if you like. Transfer to a bowl and refrigerate until chilled, at least 1 hour and up to 24 hours.

Position a rack in the center of the oven and heat the oven to 375⁰F.

Slice each pita into eight wedges and transfer to a large bowl. Toss the wedges with the melted butter, paprika, 1/4 tsp. salt, and a few grinds of pepper. Spread the pita wedges in a single layer on a rimmed baking sheet, and bake, rotating the pan halfway through, until the wedges are crispy and golden brown, 9 to 11 minutes. Let cool on a wire rack.

Serve the pita chips with the dip.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

8 oz. crème fraîche

4 oz. cream cheese, cubed

2 medium cloves garlic

9 oz. thawed frozen artichoke hearts, gently squeezed dry

1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)

2 tsp. Old Bay Seasoning

2 tsp. fresh lemon juice

2 tsp. Worcestershire sauce

1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh

Kosher salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Tequila-Infused Queso Fundido

In this queso fundido, the tequila not only shines through with its agave brightness, but gives the melted cheese a luscious texture. Seared salsa ingredients (tomato, onion, chile, cilantro) mingle with unctuous cheese, the whole thing shot through with that unmistakable scent of silver tequila. Queso fundido needs to be eaten as soon as it's made, either spooned into warm tortillas for soft tacos or scooped up with chips.

1 Tbs. olive or vegetable oil

1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces

1 medium white onion, cut into 1/4-inch pieces

Hot green chile(s) to taste (roughly 1 large jalapeño or 2 large serranos), stemmed, seeded (if you wish) and finely chopped

3 Tbs. tequila, preferably a silver tequila

8 oz. Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, mild cheddar or brick, shredded (you'll have about 2 cups)

1/2 cup (loosely packed) chopped cilantro (thick bottom stems cut off)

Prepare the flavorings. Heat the oil in a large (10-inch) skillet over medium-high. Add the tomato, onion and chile(s), and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook, stirring, for a minute or so, until reduced to a glaze. (If you tip the pan toward an open gas flame, the tequila will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.)

Finish the queso fundido. With the skillet of tequila-infused vegetables over medium-low, sprinkle in the cheese. Stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos or chips to dip.

Edamame Hummus with Spiced Pita Chips

This fresh green, creamy dip, excerpted from the cookbook The Food You Crave, has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch. Its mellow, bright flavor and smooth texture make it the perfect companion to the bold spicy shards of pita.

2 cups frozen shelled edamame, cooked according to package directions

1 cup silken tofu, drained

1/2 tsp. salt, plus more to taste

Pinch of white pepper, plus more to taste

1-1/2 tsp. ground cumin, plus more for garnish

3 cloves garlic, minced (about 1 Tbs.)

1/4 cup olive oil

1/3 cup fresh lemon juice, plus more to taste

Spiced Pita Chips

Set 1 Tbs. of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.

Grilled Onion and Gorgonzola Dip

This tangy dip is just as tasty with potato chips or crudités. Leftovers are great on sandwiches or baked potatoes.

1 medium yellow onion, trimmed, peeled and sliced crosswise into 1/2-inch-thick rounds (4 slices)

Olive oil, for brushing

Kosher salt and freshly ground black pepper

1/2 cup Greek yogurt

1/4 cup mayonnaise

2 oz. crumbled Gorgonzola

1 Tbs. fresh lemon juice

1 tsp. minced garlic

2 to 3 dashes hot sauce

Snipped fresh chives

Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Brush the onion slices with oil and season with salt and pepper.

Transfer to a serving bowl, cover, and chill for at least 1 hour. Garnish with chives before serving.

Green Olive Spread

What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of the olives to take center stage. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve.

2/3 cup whole milk; more if needed

12 large oil-packed anchovy fillets

2 small cloves garlic, smashed

16 fresh cilantro sprigs, coarsely chopped

Freshly ground white pepper

1-1/2 cups vegetable oil

1-1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped

1 baguette, sliced 1/2 inch thick and toasted

Purée the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender. With the motor running, slowly pour the oil through the feed hole in the blender cap.

Scoop the spread into a serving bowl, cover with plastic, and refrigerate until ready to serve, up to 3 days. Just before serving, stir in the olives. The spread will thicken a bit more when the olives are added. If it thickens too much, thin it with a bit of milk.

Serve with the toasted baguette slices.

Spinach & Artichoke Dip

10-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped

6 oz. can artichoke hearts, thinly sliced and patted dry

1 cup freshly grated Parmigiano-Reggiano

3/4 cup mayonnaise

3/4 cup sour cream

Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 tsp. salt, and 3/4 tsp. pepper. Transfer to a 1-quart (or slightly smaller) baking dish and sprinkle with the remaining 1/4 cup parmigiano.

Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.

Cucumber-Yogurt Dip (Tzatziki)

Aside from being a great party dip, tzatziki is also delicious served with roasted or grilled meats, or with the lamb meatballs. Chopping the garlic in the salt is a Greek trick that brings out garlic’s punch. Raw garlic, however, becomes acrid rather quickly so to be at its best, tzatziki should be made the day of serving or no more than 24 hours ahead.

Kosher or sea salt

2 medium cloves garlic

1-1/2 cups plain whole-milk yogurt, preferably Greek

3/4 cup peeled, seeded, and finely chopped cucumber

1 Tbs. red-wine vinegar

2 tsp. chopped fresh mint

2 tsp. chopped fresh dill

2 tsp. extra-virgin olive oil

Fresh mint leaves for garnish (optional)

Spread 3/4 tsp. salt on a cutting board. Peel the garlic and finely chop it on top of the salt. Transfer the garlic and salt to a medium bowl and stir in the yogurt.

Put the cucumber in a colander and squeeze as much liquid out of it as you can. Add the cucumber, vinegar, mint, dill, and olive oil to the yogurt mixture. Stir to blend and season to taste with salt. Cover and chill for at least 4 hours before serving. Serve cool, garnished with the mint leaves (if using) and accompanied by fresh pita wedges or toasted pita chips.

Avocado Green Goddess Dip

This healthy dip uses avocado, rather than sour cream or mayonnaise, as a foundation, with just the right amount of vinegar and buttermilk to balance the fresh herbs. Pair it with pita chips, fresh-baked tortilla chips, or fresh vegetables for dipping.

1 medium ripe avocado, pitted and peeled

2 scallions (both green and white parts), thinly sliced

1/2 cup buttermilk

1/4 cup fresh tarragon

1/4 cup fresh flat-leaf parsley

2 Tbs. sliced fresh chives

2 Tbs. white wine vinegar

Fine sea salt and freshly ground white pepper

Put all of the ingredients in a food processor and process until smooth. Transfer to a bowl, season to taste with salt and pepper, and serve.

Farmers’ Market Crudités with Buttermilk Herb Dip

Though I have listed my own favorite vegetables for these crudités, feel free to go with whatever looks good at the market.

For the dip:

1 cup plain whole-milk yogurt

1 cup sour cream

1 cup freshly grated Parmigiano-Reggiano

1/3 cup buttermilk

1 cup thinly sliced fresh chives

2 Tbs. chopped fresh dill

2 Tbs. chopped fresh thyme

1 small clove garlic, minced and mashed to a paste with a pinch of salt

1 Tbs. cider vinegar

1/4 tsp. Tabasco; more to taste

1-1/2 tsp. kosher salt

1-1/2 tsp. coarsely ground black pepper

For the crudités:

1 lb. pickling cucumbers (I like using small French or Armenian types), cut into spears 3 to 4 inches long and 1/2 inch thick

1 lb. sugar snap peas, strings and stem ends trimmed

1 lb. small, slender carrots, peeled and cut into 3- to 4-inch lengths (halve or quarter them lengthwise if they’re thick)

1 pint grape or cherry tomatoes

In a large bowl, whisk all of the ingredients for the dip. Season with more Tabasco, salt, and pepper, to taste. Let sit for 15 minutes.

Arrange the vegetables on a large platter, with the dip in the center, or put each vegetable in its own bowl and arrange with the dip on a tray. Let guests help themselves.

Vegetarian Chopped Liver

This rich mushroom-walnut pâté is especially good with pumpernickel or rye bread.

2 oz. (4 Tbs.) unsalted butter

1 large yellow onion, halved and thinly sliced into half moons

2 fresh thyme sprigs

3/4 lb. cremini (baby bella) mushrooms, cut into medium dice (4-1/2 cups)

1/2 lb. shiitake mushrooms, stems removed, caps cut into medium dice (2 cups)

Kosher salt and freshly ground black pepper

2 Tbs. dry sherry

1 cup walnuts, toasted

1 small clove garlic, minced

1/2 tsp. fresh lemon juice; more to taste

1/4 tsp. finely grated lemon zest

2 hard-cooked eggs, peeled and roughly chopped

Extra-virgin olive oil, for drizzling

Flaky sea salt, for garnish

Thinly sliced scallion greens or chives, for garnish

Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes—it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 tsp. salt, and 1/2 tsp. pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.

Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 tsp. salt, and 1/2 tsp. pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.

Rustic Eggplant Dip (Melanzanosalata)

Grilling the eggplant adds a wonderful smoky flavor. But broiling or roasting it makes a dip that’s just as delicious.

2 small eggplants (1-1/2 lb. total)

1 Tbs. plus 1 tsp. extra-virgin olive oil

1/4 cup seeded and finely diced fresh tomato

2 Tbs. minced yellow onion

1-1/2 tsp. chopped fresh flat-leaf parsley

1 tsp. fresh lemon juice

1 tsp. red-wine vinegar

1/2 tsp. chopped fresh oregano or marjoram

1/2 tsp. chopped fresh thyme

1/2 tsp. chopped fresh mint

Kosher salt and freshly ground black pepper

Prepare a medium gas or charcoal grill fire (charcoal will give a smokier flavor). Prick the eggplants once with the tip of a paring knife to prevent them from swelling and exploding and rub all over with 1 Tbs. of the oil. Grill, covered but turning every few minutes, until the eggplants are very soft inside and the skins are charred, 25 to 30 minutes. Let cool.

Cut the stems off the eggplants and peel away the charred skin; discard the stems and skin. Coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 tsp. oil and the tomato, onion, parsley, lemon juice, vinegar, oregano or marjoram, thyme, mint, 1 tsp. salt, and 1/8 tsp. pepper. Mix well. Cover and refrigerate for at least 4 hours before serving. Season to taste with more salt. Serve cool or at room temperature with fresh pita wedges or toasted pita chips.

Lebanese Grilled Eggplant Dip

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.

1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices

1 Tbs. extra-virgin olive oil; more for brushing

Kosher salt and freshly ground black pepper

1/4 cup tahini

1/4 cup Greek yogurt

3 Tbs. fresh lemon juice

1 tsp. minced garlic

1/4 tsp. za’atar

Aleppo pepper or paprika

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.

Creamy Crab and Artichoke Dip

8 oz. crème fraîche

4 oz. cream cheese, cubed

2 medium cloves garlic

9 oz. thawed frozen artichoke hearts, gently squeezed dry

1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)

2 tsp. Old Bay Seasoning

2 tsp. fresh lemon juice

2 tsp. Worcestershire sauce

1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh

Kosher salt

Spinach & Artichoke Dip

10-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped

6 oz. can artichoke hearts, thinly sliced and patted dry

1 cup freshly grated Parmigiano-Reggiano

3/4 cup mayonnaise

3/4 cup sour cream

Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F.

Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.

Crispy Tofu with Sesame Asparagus and Dipping Sauce

A coating of panko (Japanese breadcrumbs) is the secret to these ultracrisp tofu triangles. Hoisin sauce does double duty, adding flavor to the tofu’s coating and serving as a sweet-tangy dipping sauce.

1 14-oz. package extra-firm tofu, drained

1/2 cup plus 3 Tbs. hoisin sauce

4 Tbs. seasoned rice vinegar

3/4 tsp. Asian chili garlic sauce

2 large eggs

4 tsp. Asian sesame oil

Kosher salt

2 cups panko

1/2 cup cornstarch

1/4 cup plus 1 Tbs. peanut oil

1 lb. medium asparagus, trimmed

Freshly ground black pepper

2 tsp. toasted sesame seeds

Slice the tofu in half crosswise. Slice each half once on the diagonal, lay cut side down, and cut each vertically into 3 slices, to make 12 triangles. Arrange the slices on double-thick layers of paper towels and press to remove as much moisture as possible. Repeat as necessary to dry the tofu well.

In a small bowl, whisk 1/2 cup of the hoisin sauce, 3 Tbs. of the vinegar, and the chili-garlic sauce. Set aside.

In a shallow dish, lightly beat the eggs with the remaining 3 Tbs. hoisin sauce and 1 Tbs. vinegar, 2 tsp. of the sesame oil, and 1/2 tsp. salt. Put the panko and cornstarch in separate shallow bowls. Lightly season the tofu on both sides with salt. Dredge each piece of tofu in the cornstarch, shaking off the excess, then in the egg mixture, and then in the panko, setting the triangles on a plate as you finish each one.

Heat 1/4 cup of the peanut oil in a 12-inch nonstick skillet over medium-high heat. When the oil begins to shimmer, add half of the tofu triangles and cook, turning once, until golden and crisp, about 2 minutes per side. Transfer to a paper-towel-lined plate, and season lightly with kosher salt. Repeat with the remaining tofu.

Wipe out the skillet, add the remaining 1 Tbs. peanut oil and return to medium-high heat. When the oil begins to shimmer, add the asparagus, and cook, turning, until crisp-tender, 3 to 5 minutes. Add the remaining 2 tsp. sesame oil and toss well. Season to taste with salt and pepper. Sprinkle with the sesame seeds. Serve the tofu and asparagus with the dipping sauce on the side.

Hummus with Tahini (Xoumas me Taxini)

Greek hummus, a dip that dates back to ancient Greece, is very similar to other Near Eastern versions, such as Lebanese or Turkish hummus, some of which can be a bit spicier.

15-1/2-oz. can chick peas (1-1/2 cups), rinsed and drained

1/4 cup extra-virgin olive oil

2 Tbs. fresh lemon juice; more to taste

1-1/2 Tbs. tahini (sesame paste)

2 medium cloves garlic, peeled

1/2 tsp. ground coriander

1/2 tsp. ground cumin

Kosher or sea salt

Purée the chick peas, olive oil, lemon juice, tahini, garlic, coriander, cumin, 1/2 tsp. salt, and 1/3 cup cold water in a food processor until smooth. Cover and refrigerate at least 4 hours before serving. Season to taste with more lemon juice and salt just before serving. Serve cool or at room temperature accompanied by fresh pita wedges or toasted pita chips.