Dippity-Doo-Da
Posted Thu, 05/06/04
The June issue of Bon Appétit Magazine has some interesting ideas for dips:
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Blue Cheese & Basil: Add crumbled blue cheese and chopped fresh basil to cottage cheese and puree in a food processor.
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Chickpea-Sesame: Puree drained canned chickpeas, oriental sesame oil, chopped garlic and fresh lemon juice in a food processor.
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Creamy Pesto: Whip together mascarpone cheese, pesto and a bit of dry vermouth; season with white pepper.
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Cucumber & Green Onion: Stir grated cucumber, chopped green onions and dill into sour cream.
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Red Pepper-Cumin: In a food processor, mix grated sharp cheddar cheese, jarred red peppers and mayonnaise until smooth. Add cumin seeds.
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Sun-Dried Tomato & Anchovy: Add chopped sun-dried tomatoes and chopped anchovy fillets to cream cheese. Moisten with a bit of milk.
I could do without the last dip - I'm not a big fan of anchovies.
However, one of my favorite dips is a bit I throw together with sour cream, two cans of drained clams, lemon juice, salt and a healthy dose of black pepper. See Shenanchie's Clam Dip recipe.
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