Archive for the ‘Dips’ Category

Makes 4 servings

  • 4 zucchini (about 1 1/2 lbs total)
  • Salt & pepper
  • 2 large eggs
  • 1/2 cup flour
  • 3 tbsp extra-virgin olive oil, plus more as needed
  • 1 jar (12 oz) roasted red peppers, drained
  • 1 clove garlic, smashed and peeled
  • Hot pepper sauce
  1. Preheat the oven to 300°F.  Place a cooling rack on a baking sheet and set aside.  Using the large holes on a box grater, grate the zucchini into a large colander.  Toss with 1/2 tsp salt and let stand for 10 minutes.  Place the colander in the sink and press the zucchini firmly with paper towels to remove all excess moisture. 
  2. In a large bowl, whisk the eggs with 1/2 tsp salt and 1/2 tps pepper until light and frothy.  Using a whisk, stir in the zucchini, then the flour. 
  3. In a large nonstick skillet, heat 2 tbsp olive oil over medium-high heat.  Working in 3 batches, drop in th efritter batter by rounded tbsp, gently flattening the back of the spoon, and cook, turning once, until the fritters are browned, 1 1/2 to 2 minutes per side.  Transfer to the prepared baking sheet and keep warm in the oven while cooking the remaining batches; add more olive oil to the skillet as needed. 
  4. Using a food processor, puree the red peppers with the garlic, the remaining 1 tbsp olive oil, 1/2 tsp salt and hot pepper sauce to taste.  Serve the dip with the warm fritters.

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Rich Chocolate Fondue

  • 1 cup heavy cream
  • 8 oz semisweet or milk chocolate chips
  1. In a small saucepan, warm cream over low heat.  Add in chocolate chips, and stir constantly until completely melted and smooth. 
  2. Pour into a fondue pot or heavy serving dish and serve immediately. 

What to dip: Crispy cookies or biscotti, fresh fruits such as bananas, berries or pineapples, marshmallows

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  • 6 slices bacon, cut into 1/4 inch pieces
  • 1 medium onion, chopped into 1/2 inch pieces
  • 2 tbsp flour
  • 1 1/2 cups whole milk
  • 1 lb sharp cheddar cheese, cut into 1 inch cubes
  • salt and pepper to taste
  1. In a small pot, sauté bacon over medium heat until it turns brown and the fat turns to liquid.  Spoon out a few tsp of bacon fat, leaving about 2 tbsp in the pot. 
  2. Add chopped onions and cook it, stirring often, until it’s soft and see-through, about five minutes.  Turn heat down to low, add flour, and slowly stir in milk.  Stir until mixture thickens slighly, about one minute.  Add cheese, and mix well until it melts completely and there are no lumps. 
  3. Season with salt and pepper.  Pour into a fondue pot or heavy serving dish and serve immediately.

What to dip: Baked french frieds or potato wedges, vegetables like carrots, tomatoes, cauliflower or celery, tortilla or pita chips

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  • 3 tbsp butter
  • 4 garlic cloves, chopped
  • 2 tbsp tomato paste
  • 3 tbsp flour
  • 1 cup chopped canned tomatoes
  • 1 cup milk
  • 1 lb Swiss cheese, sliced
  • 5 grinds fresh black pepper
  • 1 pinch of salt
  1. In a small saucepan, melt butter over low heat.  Add garlic and cook until it gets fragrant and slightly soft, about one minute.  Add tomato paste and stir well.  Cook mixture for two minutes, stirring constantly.
  2. Add flour and stir mixture until it forms a paste.  Add in chopped tomatoes and stir in milk.  Turn up the heat to medium and cook mixture until it gets thick, about three minutes, stirring constantly. 
  3. Add cheese and stir until melted.  Season with salt and pepper.  Pour into a fondue pot or heavy serving dish and serve immediately. 

What to dip: Crusty Italian bread, vegetables like raw carrot sticks, broccoli, cauliflower, or celery, breadsticks or crackers

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Makes 36 servings

  • 1 container (8 oz) cream cheese spread, divided
  • 1 container (7 oz) basil pesto sauce
  • 1 container (16 oz) sour cream, divided
  • 1 jar (12 oz) roasted red peppers, drained, chopped (about 1 cup)
  • crackers
  1. Remove half of the cream cheese spread; place in medium bowl.  Add pesto; mix until well blended.  Stir in half of the sour cream.  Place remaining cream cheese spread in separate medium bowl.  Add peppers; mix well.  Stir in remaining sour cream.  Cover both bowls. 
  2. Refrigerate at least 2 hours. 
  3. Spoon dips alternately into 1 serving bowl.  Swirl with knife to marbleize, if desired.  Serve with the crackers. 

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Makes 3 cups

  • 1 pkg (8 oz) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/3 cup sliced green onions
  • 1 pkg (10 oz) frozen, chopped spinach, thawed, well drained
  • 1 cup Italian style cheese crumbles
  • 1/2 cup chopped roasted red peppers
  1. Beat cream cheese, mayo and half the onions in medium bowl with electric mixer on medium speed until well blended.  Add spinach; mix until just blended. 
  2. Stir in cheese crumbles and peppers; cover. 
  3. Refrigerate at least 1 hour.  Sprinkle with remaining onions just before serving. 

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Makes about 1 1/2 cups

  • 1/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 tsp white-wine vinegar
  • 2 scallions, sliced
  • 6 oz Gorgonzola, crumbled
  • salt and freshly ground black pepper
  1. Whisk together buttermilk, mayonnaise, yogurt, vinegar and scallions.  Stir in the Gorgonzola and season with salt and pepper.  Serve with raw vegetables. 

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