Monday, July 7, 2014

50 Dips {Road Snack Survival Guide}

Dips are a really great thin to have in your "Snack Arsenal", they come together in a snap and are certain to please most "Manly Men". I mean really, who doesn't like a good dip with chips? So without further ado, this is my "50 Dips Arsenal". By the way these dips are perfect for Game-Day or the Superbowl too, in fact they are perfect for any of your dip-and-chip needs.

  1.  FONDUE: Rub a small pot with garlic; add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyere and emmentaler cheese; add sea salt, white pepper and nutmeg. Serve hot with apples and bread.
  2. TAHINI DIP: Puree 1/2 cup tahini {sesame paste}, the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water; puree until smooth.
  3. HUMMUS: Make a half batch of Tahini Dip {No. 2}; puree with 1 can chickpeas, 3 tablespoons olive oil,  1/2 cup hot water.
  4. ROASTED RED PEPPER HUMMUS: Make a half batch Tahini Dip {No. 2}; puree with 1 can chickpeas, 3 tablespoons olive oil, 1/2 cup roasted red peppers, and 1/2 cup hot water.
  5. FRIED CHICKPEA HUMMUS: Make Tahini Dip {No. 2}; puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil; season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped fresh parsley.
  6. EDAMAME HUMMUS: Make a half batch Tahini Dip {No. 2}. Puree with a 16-ounce bag thawed shelled edamame and 1/3 cup olive oil; add enough water until smooth.
  7. CHARRED TOMATO SALSA: Broil 2 tomatoes until charred, then cool and core. Pulse in a food processor with 1 minced jalapeno, 1 scallion, 1 clove garlic and 1 tablespoon fresh mint. Season with salt.
  8. DEVILED DIP: Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce and paprika, salt and pepper to taste. Garnish with chopped chives.
  9. PIMENTO-CHEESE DIP: Mix 1/2 pound each grated cheddar and pepper jack cheese, 1/4 cup each mayonnaise and sour cream and 2 tablespoons diced pimientos. Season with hot sauce and onion and garlic powders to taste.
  10. EGGPLANT CAVIAR: Roast 1 eggplant at 400 degrees until tender, 45 minutes, then peel and chop. Mix with 2 tablespoons each olive oil and parsley, the juice of 1 lemon, 1 chopped garlic clove and salt and pepper.
  11. CAPONATTA: Make Eggplant Caviar {No. 10}. Saute 1/2 cup each chopped celery, red bell pepper, tomato and red onion in olive oil, then stir in 2 tablespoons sherry vinegar and 2 teaspoons raw sugar, mix with the Eggplant Caviar. Stir in 2 teaspoons capers.
  12. OLIVE TAPENADE: Pulse 1 cup black olive, 3 anchovies, 2 tablespoons each olive oil and capers, 1 tablespoon each fresh lemon juice and parsley, 1 teaspoon fresh thyme and 1 clove garlic in a food processor.
  13. TOMATO TAPENADE: Make  Olive Tapenade {No. 12} with 2 cups oil-packed sun-dried tomatoes instead of olives. Use white wine vinegar in place of the lemon juice and basil instead of thyme. Thin with water.
  14. CLAM DIP: Puree 2 cans clams with 8 ounces cream cheese, a handful of parsley, 1/2 cup each cottage cheese and mayonnaise, 1/2 chopped onion, 2 tablespoons clam juice and 1/2 teaspoon celery salt. Add the zest and juice of 1 lemon, and kosher salt and white pepper to taste.
  15. ROMESCO DIP: Puree 1/2 cup toasted almonds, 2 roasted red peppers, 2 chopped seeded tomatoes, 1 clove garlic, 1 slice toast, and 1 teaspoon smoked paprika. Add 2 tablespoons sherry vinegar and 1/4 cup olive oil; puree.
  16. REFRIED BEAN DIP: Saute 1/2 chopped onion, 2 chopped garlei cloves and 2 teaspoons ground cumin in olive oil. Add 2 cans pinto beans and kosher salt; mash, adding chicken stock until creamy.
  17. TZATZIKI: Mix 1 grated peeled cucumber, 2 cups Greek yogurt, 1 minced clove garlic and 1 tablespoon each chopped fresh mint, chopped fresh dill and white wine vinegar.
  18. SPICY RAITA: Make Tzatziki {No. 17}, without dill and vinegar. Add 1 diced jalapeno, 1 diced tomato, 1/2 teaspoon ground cumin and 1 tablespoon chopped fresh cilantro.
  19. BAKED RICOTTA: Mix 1 cou ricotta, 1 teaspoon each chopped fresh sage and lemon zest, sea salt and white pepper. Bake in an oiled ramekin at 300 degrees for 20 minutes.
  20. HERB MAYONNAISE: Blanch 2 cups mixed fresh herbs in boiling water, 30 seconds. Puree with 1/4 cup mayonnaise, 1 tablespoon sour cream, 2 tablespoons mango chutney and 1/2 teaspoon salt. Add a splash of fresh lime juice.
  21. SALSA VERDE: Puree 1 cup each parsley and basil, 3 chopped scallions, 2 tablespoons capers, 1 tablespoon red wine vinegar, 2 anchovies, 2 garlic cloves and 1/3 cup olive oil. Season with salt and pepper; thin with water if needed.
  22. SLOW-COOKER SPINACH DIP: Mix 1 cup grated smoked mozzarella, 1/2 cup freshly grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen chopped spinach, 1 jar artichoke hearts and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.
  23. PEPPER ROSEMARY DIP: Saute 1 minced clove garlic in 1/4 cup olive oil. Puree 1/2 cup jarred piquillo peppers, 1 teaspoon chopped rosemary, 11 ounces goat cheese, half of the garlic oil, and salt and pepper; top with more garlic oil.
  24. PEANUT DIP: Scoop the cream from a can of coconut milk. Mix with 1 cup coconut milk, 1/3 cup peanut butter, 2 tablespoons red curry paste, 2 tablespoons brown sugar and 1 tablespoon each soy sauce and fresh lemon juice.
  25. HOT CRAB DIP: Mix 8 ounces each crabmeat and cream cheese, 1/2 cup heavy cream, 1/2 cup each fresh grated parmesan and muenster, a splash of fresh lemon juice, 1 minced garlic clove and a pinch of pepper in a baking dish. Add 1/2 cup mixed fresh basil, parsley and chives. Bake at 375 degrees for 30 minutes.
  26. GREEN CHUTNEY: Puree 1 inch peeled fresh ginger, 3 chopped scallions, 1 cup each fresh mint and cilantro, 1/2 cup plain Greek yogurt, 1 chopped fresh jalapeno and a splash of fresh lime juice. Add salt; thin with water. Serve with naan.
  27. GREEN-GODDESS DIP: Puree 4 anchovies, 1 clove garlic and 2 tablespoons each chopped fresh basil, chives, tarragon, parsley and dill. Mix with 1 cup each sour cream and mayonnaise. Add salt, pepper and fresh lemon juice to taste.
  28. SPINACH-WALNUT DIP: Puree 2 cups fresh spinach and 1 clove garlic. Mix with 3/4 cup Greek yogurt, 1/4 cup finely chopped walnuts, 1 teaspoon each chopped fresh tarragon, dill and cilantro, 1/2 teaspoon red pepper flakes and a pinch of salt.
  29. ONION DIP: Saute 1 each chopped yellow onion and red onion in olive iol over low heat until caramelized, 30 minutes; cool. Mix with 1 1/2 cups sour cream, 3/4 cup mayonnaise and chopped chives and scallions. Add Worcestershire sauce salt and pepper to taste.
  30. BLUE CHEESE DIP: Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped fresh chives, a dash of Worcestershire sauce, celery salt and pepper to taste.
  31. WASABI DIP: Combine 2 tablespoons wasabi powder and 2 tablespoons water, then set aside 20 minutes. Mash with 8 ounces each cream cheese and ricotta and 3 tablespoons each mirin {rice wine} and rice vinegar.
  32. ROASTED GARLIC-BACON DIP: Cut the tops off 2 heads of garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes. Make Onion Dip {No. 29} using the roasted garlic pulp instead of the sauteed onions. Add 6 slices chopped crisp bacon.
  33. TOMATO CHUTNEY: Toast 1 teaspoon each coriander, fennel and cumin seeds in vegetable oil. Add 2 pounds chopped tomatoes, 2 tablespoons each tomato paste and grated fresh ginger, and a pinch of each curry powder, cayenne, sugar and salt. Saute until thick. Serve with flatbread.
  34. HORSERADISH DIP: Mix 1 pound grated cheddar, 1 grated apple and 1/4 cup each mayonnaise and sour cream, horseradish and beer. Add 1 teaspoon each dijon mustard and Worcestershire sauce. Season with onion and garlic powders.
  35. BAGNA CAUDA: Melt 1 stick unsalted butter with 1/2 cup olive oil. Add 5 chopped garlic cloves and 8 chopped anchovies; mash. Serve with warm crudites {vegetables}.
  36. AIOLI: Whisk 3 minced garlic cloves with 2 large egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add fresh lemon juice, salt and pepper to taste; thin with water if needed. Serve with crudites. {sliced vegetables}
  37. OLIVE AIOLI: Make Aioli {No, 36}. Stir in 3 tablespoons store-bought olive tapenade.
  38. ORANGE-SAFFRON AIOLI: Make Aioli {No. 36} with fresh orange juice instead of lemon. Step 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli.
  39. TOMATILLO SALSA: Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipolte in adobo sauce, 2 tablespoons fresh cilantro and a pinch each of raw sugar and salt.
  40. WHITE BEAN DIP: Fry 10 fresh sage leaves, 4 chopped garlic cloves and a pinch of red pepper flakes in 1/4 cup olive oil. Add 1 can cannellini beans and 1/3 cup water; warm through, then puree. Add a splash of fresh lemon juice and a pinch of salt.
  41. SEVEN LAYER DIP: Layer salsa, guacamole, refried beans, sour cream, shredded cheddar cheese, crushed tortilla chips and shredded lettuce in a large baking dish.
  42. SPICY RANCH DIP: Whisk 1/4 cup each sour cream and minced red onion, 1/3 cup buttermilk, 1/2 cup mayonnaise, 1 clove minced garlic and 1 tablespoon each chopped fresh chives, parsley, and chipotles in adobo sauce; season with salt.
  43. GUACAMOLE: Mash 3 ripe avocados with 1/2 cup minced red onion and 2 minced fresh jalapenos. Stir in 1 diced tomato, 1 bunch chopped cilantro and a splash of fresh lime juice. Season with salt.
  44. ASIAN GUACAMOLE: Make Guacamole {No. 43} with 1 bunch scallions instead of red onion, Add 1 teaspoon grated fresh ginger, 1 cup diced peeled cucumber and a splash of each sesame oil and soy sauce.
  45. QUESO DIP: Saute 3 tablespoons minced onion in oil. Add 1 can green chiles, 2 tablespoons flour, 1/3 cup beer, 1/4 pound each grated muenster and cheddar cheese and a handful of chopped fresh cilantro; cook until the cheese melts, then broil until bubbly.
  46. CHORIZO DIP: Make Queso Dip {No. 45}; brown 1/4 pound sliced chorizo with the onion and replace the canned chiles with 1 diced fresh jalapeno.
  47. CLASSIC SALSA: Mix 4 diced tomatoes, 1 minced red onion, 1 minced garlic clove, 2 minced fresh jalapenos and a handful of chopped fresh cilantro. Season with salt.
  48. TROPICAL SALSA: Make Classic Salsa {No. 47}; use 3 cups diced pineapple and mango instead of tomatoes and freshly grated ginger instead of garlic. Add a splash of rum and a pinch of allspice.
  49. RICOTTA-TOMATO DIP: Simmer 2 cups tomato sauce in a small skillet. Add 1 cop ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil.
  50. PIZZA DIP: Make Ricotta-Tomato Dip{No. 49} in a small ovenproof baking skillet; top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbly.