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Winning dips have a personal touch
Don't be afraid to adjust the recipes to suit your team's taste.
By BY JANET K. KEELER Times Food and Travel Editor
Published January 31, 2007
Dipmaking is a simple task that allows the cook to add more or less of whatever she wants. I like Iowa's flavorful Maytag in my blue cheese dip, and when I make it, I add an extra ounce or two of the tangy cheese. On the flip side, I can barely handle the heat of chipotle peppers in adobo sauce, so when a recipe calls for two chilies, I only add one. Sour cream, mayonnaise and cream cheese are the basis of most creamy dips, but don't forget their decadently rich European cousins, creme fraiche or mascarpone. Plain yogurt can also be used, but it is more watery. Dips made of cream cheese might need to come to room temperature, or just above, before they are easily scooped up. Nonfat substitutes can leave a metallic taste, so avoid them in dips. Low-fat versions work well. If you want a low-fat dip, consider salsa or a bean (not refried) alternative. When matching a dip to a dipper, consider the heft of both. A delicate potato chip is no match for a thick bean-and-cheese dip. The chip will snap off into the dip, and someone will need to fish it out. Corn or tortilla chips or even crackers work better. Dippers other than snack chips include all types of raw vegetables, including jicama and scallions, plus bagel and pita chips. DIP Fresh Herb Dip 1 cup sour cream or creme fraiche 1 cup mayonnaise 1 cup fresh herb blend (choose two or more of chives, rosemary, tarragon, basil, thyme, sage, dill or flat leaf parsley) 2 cloves garlic Freshly ground black pepper - Mix sour cream (or creme fraiche) and mayonnaise in a bowl. Mince herbs and garlic; add to dip base. Season to taste with pepper. Refrigerate for at least two hours. Note: Measure herbs before mincing. If you use rosemary, make sure the woody stems are minced fine. Source: Janet K. Keeler, Times food editor DIP Creamy Chipotle Dip 1 to 2 canned chipotle peppers in adobo, mashed 1 cup mayonnaise 1/2 cup sour cream 1/4 teaspoon garlic salt 1/4 cup chopped yellow onions (you may substitute white part of green onion) 1 tablespoon chopped fresh cilantro 1 teaspoon fresh lime juice -In small bowl, combine all ingredients. Chill well before serving. Source: www.razzledazzlerecipes.com DIP Blue Cheese Dip 1 cup sour cream 1/3 cup milk 4 ounces blue cheese 3 dashes hot pepper sauce 1/2 teaspoon Worcestershire -Mix all ingredients in small bowl; cover with plastic wrap and refrigerate dip until ready to serve. Source: www.cooks.com DIP Garlic Dip 1 (8-ounce) package cream cheese 1 clove garlic 1/4 cup half and half Seasoned salt Pepper - Mince a large clove of garlic into a bowl of cream cheese that has been brought to room temperature. Add half and half, seasoning salt and pepper to taste. Mix thoroughly. Chill in refrigerator for several hours. Source: www.cooks.com DIP Bacon Dip 8 to 10 slices cooked bacon, chopped into bits 1 (8-ounce) package cream cheese, softened 1 (16-ounce) container sour cream 1 teaspoon horseradish (optional) 1 tablespoon lemon juice 1/2 cup chives - Combine ingredients in medium bowl and serve. Source: www.cooks.com DIP Slow Cooker Refried Bean Dip 2 (15-ounce) cans refried beans 1 envelope taco seasoning mix 1/2 cup chopped onion 2 cups shredded Monterey Jack cheese or a Mexican cheese blend 2 to 4 drops Tabasco sauce, or to taste Chopped jalapeno or mild chilies, to taste - Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in a small slow cooker; stir well to blend. Stir in chopped jalapenos or mild chilies. Cover and cook on low until cheese is melted, about 1 to 11/2 hours; add a little water if mixture seems too thick. Serve from the slow cooker with French bread cubes, crackers or chips. Source: www.about.com DIP Creamy Avocado Dip 4 ripe avocados, halved, pitted 6 tablespoons sour cream 1/2 cup cilantro leaves, chopped 2 to 3 cloves garlic, peeled 1/4 cup sweet onion, chopped 1 teaspoon salt Cayenne pepper, to taste 2 teaspoons lemon juice - Scoop flesh from avocado into food processor. Pulse to roughly chop. Add sour cream, cilantro leaves, garlic, onion and salt. Continue pulsing until mixture is smooth and texture of yogurt. Add salt, cayenne pepper and lemon juice. Source: www.razzledazzlerecipes.com DIP Crab and Coconut Dip 2/3 cup well-stirred unsweetened canned coconut milk 3 scallions, chopped 1 teaspoon chopped fresh jalapeno chili, including seeds 1/2 cup chopped fresh cilantro 3/4 cup light mayonnaise 2 tablespoons fresh lime juice, or to taste 1 pound jumbo lump crab meat, picked over and coarsely shredded 1/3 cup shredded unsweet-ened coconut -Blend coconut milk, scallions, jalapeno, and 1/4 cup cilantro in a blender until smooth and pour into a bowl. Whisk in mayonnaise, juice, and remaining 1/4 cup cilantro until just combined. Stir in crab and shredded coconut. Add salt and serve with plantain chips. Note: To cut the cost, use half cooked shrimp and half crab. Source: Adapted from Gourmet magazine
[Last modified January 30, 2007, 12:13:15]
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