Dip It! (12 page)

2 tablespoons Major Grey’s chutney (see Note)

2 teaspoons Madras-style curry powder

Pinch of ground hot red (cayenne) pepper

1 small carrot, finely chopped

1 small celery rib, finely chopped

2 scallions, white and green parts, finely chopped

1 garlic clove, crushed through a press

Salt to taste

Chopped fresh cilantro for garnish

1.
Mash the cream cheese, yogurt, chutney, curry powder, and red pepper in a medium bowl until blended. Mix in the
carrot, celery, scallions, and garlic. Season with salt. Cover tightly and refrigerate until chilled, at least 2 hours, or up to 2 days.

2.
If the chilled dip is too thick, thin with additional yogurt. Transfer to a serving bowl and sprinkle with chopped cilantro. Serve chilled.

NOTE:
Major Grey’s chutney often contains large pieces of fruit, which should be finely chopped and then combined with some of the chutney syrup before using.

Faux Fondue

makes about 3 cups

MAKE-AHEAD
: The dip can be prepared up to 1 day ahead.

F
ondue works best for shorter parties; if it isn’t stirred often, it can scorch on the bottom. This dip has many of the same flavors as fondue, but it can be kept warm for a longer period without any reservations.

what to dip

Baguette slices •
Broccoli and
cauliflower florets,
prepared for dipping
(see page 85) • Carrot
sticks • Celery sticks •
Cherry tomatoes •
Cucumber slices • Tiny
new potatoes, cooked
(see page 87) •
Zucchini slices

1 tablespoon unsalted butter

1 small onion, chopped

1 tablespoon brandy

1 cup mayonnaise

2 cups (8 ounces) shredded Swiss cheese

½ cup freshly grated Parmesan

1.
Position a rack in the center of the oven and preheat the oven to 350°F.

2.
Melt the butter in a small skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 3 minutes. Remove from the heat and stir in the brandy.

3.
Mix the mayonnaise with the Swiss and Parmesan cheeses in a medium bowl. Stir in the onion. Transfer to a
heatproof 1-quart serving dish. (The dip can be prepared up to 1 day ahead, covered, and refrigerated. If it is chilled, increase the baking time accordingly.)

4.
Bake until the dip is bubbly, about 30 minutes. Serve hot.

Moroccan Eggplant and Tomato Dip

makes about 3 cups

MAKE-AHEAD
: The dip can be prepared up to 2 days ahead.

W
hile preparing a Paula Wolfert recipe for chicken with tomato-eggplant “jam,” I tasted the sauce on a piece of pita bread, and quickly realized its dip potential. The sauce soon appeared on my catering menu as a dip. The original recipe calls for frying the eggplant, but broiling is quicker and the results are lighter.

what to dip

Pita bread wedges •
Pita Toasts (page 179)

1 large eggplant

2 teaspoons salt, plus more as needed

6 tablespoons extra-virgin olive oil, or as needed

2 garlic cloves, minced

One 28-ounce can tomatoes in juice, drained and chopped

cup chopped fresh cilantro or parsley, plus more for garnish

2 tablespoons fresh lemon juice

1 teaspoon ground cumin

½ teaspoon sweet Hungarian paprika

Pinch of ground hot red (cayenne) pepper

1.
Using a vegetable peeler, remove 1-inch lengthwise strips of peel all around the eggplant, leaving about an inch
or so between each one so that the eggplant looks striped when you are finished. Cut the eggplant into ½-inch rounds. Sprinkle both sides of the rounds with the 2 teaspoons salt, and place in a colander. Let stand in the sink for 1 to 2 hours to drain off the excess juice. Rinse quickly under cold water and pat dry with paper towels.

2.
Position a broiler rack 6 inches from the heat source and preheat the broiler. Lightly oil the broiler rack. Brush both sides of the eggplant with about ¼ cup oil and place on the rack. Broil, turning once, until the eggplant is tender and golden brown, about 10 minutes. Transfer the eggplant to a food processor and puree.

3.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes and cook until the mixture has thickened, about 10 minutes. Stir in the eggplant puree, cilantro, lemon juice, cumin, paprika, and cayenne and bring to a boil. Reduce the heat to low and simmer, stirring often, until thick, about 5 minutes.

4.
Season with salt, and let cool completely. Cover tightly and refrigerate until chilled, at least 2 hours, or up to 3 days.

5.
Transfer to a serving bowl. Serve chilled or at room temperature, garnished with cilantro.

Herb-Garlic Vinaigrette

makes 1½ cups

MAKE-AHEAD
: The vinaigrette can be prepared up to 3 days ahead.

W
hen serving a heavy or complicated meal, a low-key nibble is in order. A bowl of crudités with an herbaceous vinaigrette can be very satisfying in its simplicity.

what to dip

Broccoli and
cauliflower florets,
prepared for dipping
(see page 85) • Carrot
sticks • Celery sticks •
Cherry tomatoes •
Cucumber slices • Tiny
new potatoes, cooked
(see page 87) •
Zucchini slices

1 large egg

¼ cup red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon finely chopped shallot

¾ cup extra-virgin olive oil

2 tablespoons chopped fresh herbs, such as thyme, rosemary, basil, parsley, and chives, in any combination

Salt and freshly ground black pepper to taste

1
. Place the egg in a small saucepan and add enough cold water to cover. Bring to a boil over high heat. Reduce the heat to medium and simmer for 2 minutes. Drain. Peel the egg—the white should be firm, the yolk barely set.

2.
Combine the egg, vinegar, mustard, and shallot in a blender and pulse to combine. With the processor running, gradually add the oil, to make a thick vinaigrette. Add the herbs and pulse just to combine. Season with salt and pepper. Transfer to a small serving bowl, cover tightly and refrigerate to blend the flavors, at least 1 hour, or up to 3 days (if the vinaigrette separates, whirl in a food processor or blender to recombine).

3.
Serve chilled.

Miso-Ginger Dip

makes 2 cups

MAKE-AHEAD
: The dip can be prepared up to 2 days ahead.

M
iso is essentially soybeans fermented in a grain base, then ground into a paste. There are many different kinds, all of which are very flavorful. Brown rice miso is one of the most versatile and easy to find, and it lends its rich, salty flavor to this smooth dip.

what to dip

Asparagus spears,
prepared for dipping
(see page 84) •
Broccoli florets,
prepared for dipping
(see page 85) • Carrot
sticks • Celery sticks •
Cherry tomatoes •
Cucumber slices •
Green beans, prepared
for dipping (see page
86) • Snow peas,
prepared for dipping
(see page 87) •
Zucchini slices

One 15-ounce can adzuki beans, drained and rinsed

3 tablespoons brown rice miso (available at natural food stores)

3 scallions, white and green parts, chopped

1 tablespoon shredded fresh ginger (use the large holes on a box grater)

2 tablespoons rice vinegar

2 garlic cloves, crushed through a press

cup water, or as needed

Hot red pepper sauce to taste

1.
Put the beans, miso, two-thirds of the scallions, the ginger, vinegar, and garlic in a food processor and pulse to combine. With the processor running, gradually add enough of the water to make a thick dip. Season with hot sauce. Transfer to a serving bowl. Cover tightly and refrigerate to blend the flavors, at least 1 hour, or up to 2 days.

2.
Serve chilled or at room temperature, garnished with the remaining scallion.

Hot Mushroom and Swiss Dip

makes 3 ½ cups

MAKE-AHEAD
: The dip can be prepared up to 1 day ahead.

I
t would be easy to make an entire meal out of this dip.

what to dip