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La Cucina di Betty: Take a dip
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Posted by admin Sat Mar 8, 2008 15:40:33 PST
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Undoubtedly, the most popular party time snack is the reliable dip.

Dips are a great way to incite mingling among guests during cocktail hour, and are versatile and easy for the host. Dips are ideal for serving at parties because they can be prepared up to a day in advance when kept tightly covered.

Besides their ability to be made ahead, dips also lend themselves to a variety of ingredients. With a little imagination, you can come up with your own variations.

Dips don’t ever have to be exact!

Recipe adjustments are simple. For instance — don’t have any green onions for your dip? Try using onion flakes or any other onion you may have on hand.

To enliven a spring dip, add some fresh tarragon and lemon juice, or spice it up by adding chopped jalapenos and minced garlic. And, if you avoid using mayonnaise — since mayonnaise contains 1600 calories and 176 grams of fat per cup — use yogurt or sour cream instead.

And remember, you can easily adjust the seasoning and size of to accommodate the tastes and size of your party.

Your dip can be accompanied by an endless array of “dippers.” Instead of potato chips or tortilla chips, take a healthier approach and try something that offers the same crunch but contains less fat. Healthy possibilities would be sliced vegetables, like carrots, cucumbers, red bell peppers, radishes, cherry tomatoes, blanched sugar snap peas or asparagus (to blanch: add veggies to boiling water for three to five minutes, drain and pat dry).

Another option is to cut pita bread into wedges and toast briefly in a moderate oven until crisp.

More favorites are bagel chips, mini rice cakes, or homemade tortilla chips (cut one large tortilla into eight slices. Place on a baking sheet and cook at 350 degrees for 10 minutes).

So dip into your imagination and give party-goers a new taste on an old standby.

Mucho Gusto Dip
• 3 ripe avocados
• 3 tablespoons lemon juice
• Salt and pepper
• 1 package taco seasoning mix
• 2 5-ounce cans refried beans
• 1 4 1/2 ounce can chopped olives
• 1 4-ounce can chopped green chilies
• 3 ripe tomatoes, chopped
• 1/2 cup scallions, chopped
• 1/2 cup grated cheddar cheese
• Tortilla chips

Cut the avocados in half lengthwise and remove the pits. Scoop out the meat with a spoon, place in a small bowl, and mash with a fork. Stir in the lemon juice, add salt and pepper to taste. In another small bowl, combine the sour cream and the taco seasoning mix. Stir to blend well. Spread the refried beans in an even layer on a large round platter or shallow casserole dish. Spread the mashed avocado on top of the beans. Cover with the sour cream. Scatter the chopped olives, chilies, tomatoes, and scallions over the sour cream. Top with the grated cheese. Serve with tortilla chips for dipping. Serves 12-plus.

 

Blue Cheese Dip with Apples
• 2 4-ounce containers blue cheese, crumbles
• One quarter cup red onion, chopped
• One quarter cup parsley, chopped
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 2 or 3 red apples, sliced thin

Mix the cheese, parsley and red onion. Whisk together the olive oil, vinegar, lemon juice and garlic, mix well. Toss the cheese mixture with the dressing. Add salt and pepper to taste. Serve with thinly sliced red apples.

 

Red Roasted Pepper Artichoke Dip
• 1/3 cup green onions, diced
• 1 14-ounce can artichoke hearts, drained and coarsely chopped
• 1 cup grated parmesan cheese
• 1 cup mayonnaise (do not substitute)
• 1 7-ounce jar roasted red peppers, drained and coarsely chopped
• 1/8 teaspoon ground pepper
• 2 tablespoons grated parmesan cheese
• 1 tablespoon parsley, chopped

Mix all ingredients together, except the 2 tablespoons parmesan cheese and the parsley. Pour into an 8-inch quiche dish. Spread mixture evenly. Bake in a preheated 350-degree oven for 20 to 25 minutes. Take from heat and drizzle over the top of the 2 tablespoons olive oil and sprinkle with the chopped parsley. Serve with sliced veggies or chips of choice.

 

Mississippi Caviar
• 2 (15-ounce) cans black-eyed peas, drainged
• 1 bell pepper, chopped fine
• 1 bunch scallions, chopped fine
• 6 jalapeño peppers, seeded and chopped fine
• 3 tomatoes, chopped
• 3 avacados, chopped
• 1 bag frozen corn
• 1 16-ounce bottle of Berstein’s Italian Dressing

Combine all ingredients except avacado in a large bowl, stir gently. Refirgerate overnight. Add avacado before serving with Tostito’s scoop chips or Fritos.

 

Hummus
Hummus, the Middle Eastern garbanzo bean puree, is delicious, easy to make, and can be prepared well in advance — in fact, it tastes better when made at least one day ahead.

• 1 (15-ounce) can garbanzo beans, drained˜(reserve liquid)
• 2 tablespoon reserved liquid from garbanzo beans
• 1/4 cup fresh lemon juice
• 1/4 cup tahini paste (sesame paste)
• 2 tablespoon Olive oil, plus extra for drizzling
• 1 garlic clove, peeled and crushed
• Salt to taste

Turn on a food processor fitted with the metal blade, and drop in the garlic. After it has chopped, add the garbanzo beans. Process for about 30 seconds, until roughly chopped and grainy. Add the juice from the beans along with the lemon juice, tahini paste,  olive oil and salt to taste. Process until  smooth. From time to time scrap down the side of the processor  bowl. Thin out the hummus with some of the reserved bean liquid or olive oil, to obtain a smooth consistency. Taste and adjust seasoning.

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