cool
dips
and
spreads
cannellini bean dip with crispy pancetta and fresh thyme
artichoke-asiago dip with lemon
babaganoush with pomegranate molasses
guacamole with jalapeño and lime
creamy horseradish dipping sauce with fresh chives
southeast asian dipping sauce with carrots and chiles
fresh spinach dip with feta and dill
chicken liver pâté with marsala and capers
bay shrimp with cream cheese and cilantro cocktail sauce
smoked salmon spread with scotch whisky
fresh tuna pâté with pistachios
potted shrimp with lemon and fresh nutmeg
tropical ginger-lime dipping sauce
cannellini bean dip with crispy pancetta and fresh thyme
Like all beans, kidney-shaped white Italian cannellini beans are low in fat and high in fiber. Best of all, they taste rich and meaty, which makes them the perfect base for this satisfying dip. Pancetta, Italian unsmoked bacon, is available at many supermarket deli sections and at Italian food shops. Since it is used diced, purchase chopped pancetta or buy a chunk rather than thin slices.
Makes about 2 cups; serves 10 to 12
3 tablespoons extra- virgin olive oil
4 ounces pancetta, finely diced
1⁄2 cup finely chopped onion
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1⁄4 teaspoon crushed hot red pepper
1 garlic clove, minced
2 cans (19 ounces each) cannellini or other white beans, rinsed and well drained
1⁄4 cup chicken broth
1 In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the pancetta and cook, stirring frequently, until lightly browned and crisp, 3 to 5 minutes. Stir in the onion, thyme, and hot pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 3 minutes. Add the garlic and cook for 1 minute longer.
2 Add the cannellini beans and cook for 2 minutes, coarsely mashing the beans with a fork. Stir in the remaining 2 tablespoons olive oil and the chicken broth and cook for 1 minute. Remove from the heat and let cool to room temperature.
3 Transfer to a bowl and serve at once, or cover and refrigerate for up to 3 days. Let return to room temperature and stir again before serving.
artichoke-asiago dip with lemon
Canned artichoke hearts add body and texture to this party dip, which pairs the vegetable with two popular Italian cheeses: rich, creamy mascarpone and Asiago, a sharp, Parmesan-like cheese. Serve with crisp raw vegetables and bread sticks for dipping, or spread on whole-grain crackers or Crostini.
Makes about 2 cups; serves 8 to 10
1⁄4 cup loosely packed flat-leaf parsley
1 garlic clove, coarsely chopped
1⁄4 teaspoon salt
8 ounces mascarpone cheese
2 tablespoons extra- virgin olive oil
Finely grated zest of 1 lemon
2 teaspoons fresh lemon juice
1⁄8 teaspoon hot pepper sauce, such as Tabasco
1 can (about 14 ounces) artichoke hearts, drained
1⁄2 cup freshly grated Asiago cheese
1 In a food processor, combine the parsley, garlic, and salt. Pulse until the parsley is coarsely chopped. Add the mascarpone, olive oil, lemon zest, lemon juice, and hot sauce. Pulse once or twice to blend. Add the drained artichokes and grated Asiago cheese and pulse just until the artichokes are finely chopped.
2 Transfer to a bowl and serve at once, or cover and refrigerate for up to 2 days. Let return to cool room temperature before serving.
babaganoush with pomegranate molasses
Pomegranate molasses, which is sold in Middle Eastern grocery stores and in the international section of many supermarkets, has a rich, fruity, sweet-tart taste. For extra color, add 2 tablespoons of chopped parsley to the finished dip and garnish, if you like, with fresh pomegranate seeds. Serve with Baked Pita Chips or baby carrots.
Makes about 13⁄4 cups; serves 6 to 8
1 large firm eggplant (11⁄4 to 11⁄2 pounds)
3 tablespoons tahini (Middle Eastern sesame paste)
1 tablespoon pomegranate molasses
1 tablespoon lemon juice
1 tablespoon extra- virgin olive oil
1 garlic clove, crushed
1⁄2 teaspoon ground cumin
1⁄4 teaspoon salt
1⁄4 teaspoon Aleppo pepper or 1⁄8 teaspoon cayenne pepper
1 Preheat the oven to 450°F. Prick the eggplant in several places with the tip of a knife. Roast the eggplant in a shallow baking pan, turning once, until the outside is blackened and wrinkled and the eggplant is partially deflated, 50 to 60 minutes. Remove to a colander and let cool.
2 Cut the eggplant open, letting any juices run off. Scrape the eggplant off the skin and discard the skin. In a food processor, pulse the eggplant with the tahini 6 to 8 times to chop the eggplant and mix the two together. Scrape into a bowl. Add the pomegranate molasses, lemon juice, olive oil, garlic, cumin, salt, and Aleppo pepper. Mix well.
3 Transfer the babaganoush to a bowl and serve at once or let stand at room temperature for up to 2 hours, or cover and refrigerate for up to 2 days.
shanghai eggplant dip
Asian flavors whipped up with roasted eggplant create a smooth and silky vegetarian dip that’s savory and enticing. Serve with Won Ton Crisps, Baked Pita Chips, or assorted fresh vegetables.
Makes about 21⁄4 cups; serves 10 to 12
2 large eggplants, about 11⁄2 pounds each
3 garlic cloves, coarsely chopped
1⁄2 teaspoon salt
2 tablespoons soy sauce
2 tablespoons cider vinegar
4 teaspoons finely grated fresh ginger
4 teaspoons Asian sesame oil
11⁄2 teaspoons Asian chili paste
2 tablespoons chopped cilantro or parsley
1 Preheat the oven to 450°F. Prick the eggplants in several places with the tip of a knife. Roast in a shallow baking pan, turning once, until the skins are blackened and wrinkled and the eggplants are partially deflated, 50 to 60 minutes. Remove to a colander and let cool.
2 Cut the eggplants open, letting any juices run off. Scrape the eggplant off the skin and discard the skin. In a food processor, combine the garlic and salt. Pulse until finely chopped. Add the eggplant, soy sauce, vinegar, ginger, sesame oil, and chili paste. Puree until smooth. Season with additional salt to taste, if needed.
3 Scrape the dip into a small serving bowl and stir in 11⁄2 tablespoons of the cilantro. Sprinkle the remaining cilantro over the top. Serve at once, or cover and refrigerate for up to 24 hours.
garlicky orange-basil dip
Frozen orange juice concentrate and Grand Marnier are the secret ingredients that lend a hint of orange to this pungent dip. It’s perfect with a basket of crudités, grilled or chilled shrimp, cocktail-size crab cakes, or skewered scallops.
Makes about 13⁄4 cups; serves 8 to 10
11⁄2 cups mayonnaise
4 teaspoons frozen orange juice concentrate, thawed
1 tablespoon Grand Marnier, Triple Sec, or other orange-flavored liqueur
11⁄2 teaspoons Dijon mustard
21⁄2 tablespoons finely chopped fresh basil
1 tablespoon grated orange zest
11⁄2 teaspoons minced shallot
1⁄8 teaspoon cayenne pepper
Dash of salt
1 In a medium bowl, whisk together the mayonnaise, orange juice concentrate, Grand Marnier, and mustard until well blended. Stir in the basil, orange zest, shallot, cayenne, and salt.
2 Transfer the dip to a small bowl. Cover and refrigerate for at least 2 hours or up to 2 days before serving to allow the flavors to mellow.
greek cucumber-yogurt dip
Thickened yogurt makes all the difference in this traditional creamy tzatziki. While many stores stock Greek-style yogurt, I recommend draining regular plain yogurt overnight to ensure proper texture, so be sure to plan ahead. Serve with wedges of fresh pita bread or Baked Pita Chips and assorted fresh vegetables.
Makes about 3 cups; serves 10 to 12
2 cups plain yogurt
1 English hothouse cucumber, halved lengthwise, seeded, and coarsely grated
1 tablespoon coarse kosher salt
1⁄2 cup sour cream
2 tablespoons fresh lemon juice
11⁄2 tablespoons finely chopped fresh dill
2 teaspoons finely chopped fresh mint
1 garlic clove, crushed through a press
1⁄4 teaspoon ground cumin
Freshly ground black pepper
1 Line a sieve with cheesecloth, an unbleached coffee filter, or a double layer of white paper towels and place over a medium bowl. Spoon the yogurt into the lined sieve, cover with plastic wrap, and let drain in the refrigerator overnight.
2 In another bowl, toss the cucumber with the salt. Cover and refrigerate for 3 hours.
3 Transfer the drained yogurt to a clean bowl. (Discard the liquid, or whey, or save for soup stock.) Stir in the sour cream, lemon juice, dill, mint, garlic, and cumin. With your hands, squeeze out as much liquid as possible from the cucumber. Add the cucumber to the herbed yogurt mixture and stir to mix. Season with pepper to taste.
4 Transfer the dip to a bowl and cover and refrigerate for at least 2 or up to 8 hours before serving to allow the flavors to develop.
creamy herb dip
An easy garden-fresh dip is always a welcome accompaniment to a basket of crunchy crudités. Potato chips, Won Ton Crisps, or Poppadums also go well. For variation, substitute chopped fresh tarragon or basil for the dill.
Makes about 12⁄3 cups; serves 8 to 10
3⁄4 cup sour cream
3⁄4 cup mayonnaise
3 tablespoons finely chopped parsley
3 tablespoons minced fresh chives
3 tablespoons finely chopped fresh dill
1 teaspoon fresh lemon juice
1⁄4 teaspoon salt
Dash of cayenne pepper
1 In a small bowl, combine the sour cream, mayonnaise, parsley, chives, dill, lemon juice, salt, and cayenne. Stir until well mixed.
2 Transfer to a small bowl and serve at once, or cover and refrigerate for up to 8 hours.
guacamole with jalapeño and lime
Rinsing peeled avocado in a bowl of water as directed here may sound odd, but it really helps maintain the fresh green color, even after mashing. Serve this zesty guacamole with tortilla chips and assorted fresh vegetables like jícama and celery sticks, red bell pepper strips, and cauliflower florets.
Makes about 3 cups; serves 10 to 12
3 ripe avocados
2 tablespoons fresh lime juice
1 small tomato, seeded and chopped
1⁄3 cup finely chopped white or red onion
1 fresh jalapeño pepper, seeded and finely chopped
Salt
1 Cut the avocados in half lengthwise and discard the pits. Using a large spoon, or avocado peeler, scoop the avocado from the skins and rinse quickly in a bowl of cold water to prevent darkening. Drain well.
2 In a medium bowl, use an old-fashioned potato masher or the tines of a fork to mash the avocados, leaving some texture. Mix in the lime juice, then stir in the tomato, onion, and jalapeño. Season with salt to taste.
3 Transfer to a small bowl and serve at once or cover with plastic wrap directly touching the surface and refrigerate for up to 3 hours.
creamy horseradish dipping sauce with fresh chives
Whipped cream adds lightness to this herb-flecked sauce, the perfect accompaniment to appetizer-size beef or lamb kebabs or chunks of smoked trout. It also works extremely well as a dip for vegetables and prawns or shrimp.
Makes 11⁄4 cups; serves 6 to 8
1⁄2 cup sour cream
1⁄4 cup mayonnaise
2 teaspoons honey-Dijon mustard
2 tablespoons prepared white horseradish, or more to taste
1⁄4 teaspoon ground white pepper
1⁄2 cup heavy cream
1 tablespoon minced fresh chives
1 In a medium bowl, combine the sour cream, mayonnaise, mustard, horseradish, and white pepper.
2 In another bowl, whip the cream until it forms stiff peaks. Fold the whipped cream and chives into the horseradish mixture until blended.
3 Transfer to a small bowl, cover, and refrigerate for at least 2 hours or up to 3 days before serving.
caramelized onion dip
Making the granddaddy of all dips need not begin with an envelope of salty dried soup mix. Here’s a luscious, sophisticated version of the classic that takes its cue from French onion soup, cooking real onions with a hint of balsamic vinegar until they are golden brown and meltingly tender. Serve with potato chips, of course, or Baked Pita Chips and crisp vegetables.
Makes about 2 cups; serves 8
2 tablespoons extra- virgin olive oil
2 large onions, quartered lengthwise and thinly sliced
1 teaspoon balsamic vinegar
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 cup sour cream
4 ounces cream cheese, at room temperature
1 In a large heavy skillet, warm the olive oil over medium-low heat. Stir in the onions, balsamic vinegar, salt, and pepper. Cover the skillet and cook for 5 minutes. Uncover, raise the heat to medium, and continue to cook, stirring occasionally, until the onions are soft and golden brown, 35 to 40 minutes. Remove from the heat and let cool.
2 In a medium bowl, combine the sour cream and cream cheese. Beat until smooth and well blended. Stir in the browned onions with all their oil and juices.
3 Transfer to a serving bowl, cover, and refrigerate for at least 4 hours or up to 2 days. Before serving, stir again and let stand at room temperature for 15 minutes.
hummus with smoked paprika
Hummus is a five-minute dip you can whip up on the spur of the moment. While it lends itself to many flavors, the smokiness of paprika and chipotle make this version distinctive. The peppers also add a nice blush to the color. When serving, garnish with a dusting of smoked paprika and a drizzle of olive oil, if you like.
Makes 21⁄2 cups; serves 8 to 12
1 can (15.5 ounces) chickpeas (garbanzo beans), rinsed and well drained
1⁄4 cup tahini (Middle Eastern sesame paste), preferably the soft jarred variety
1⁄4 cup fruity extra-virgin olive oil
3 tablespoons fresh lemon juice
1 garlic clove, smashed and chopped
1 teaspoon smoked paprika, preferably bittersweet
1⁄2 teaspoon ground cumin
1⁄2 teaspoon salt
Dash of chipotle chile powder
1 In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, and garlic. Blend briefly. With the machine on, add 1⁄2 cup of warm water and puree until smooth. Add the smoked paprika, cumin, salt, and chipotle powder. Process until thoroughly blended.
2 Transfer the dip to a colorful dish and serve at once, or cover and refrigerate for up to 5 days.
spicy peanut dipping sauce
Southeast Asian peanut sauce is a complex balance of salty, sweet, sour, and spicy, achieved using only a few ingredients. Serve this irresistible dip with celery sticks and other crisp vegetables, beef or chicken satays, apple wedges, or Won Ton Crisps.
Makes about 11⁄4 cups; serves 6 to 8
2⁄3 cup smooth peanut butter (not natural-style)
2⁄3 cup well-shaken canned unsweetened coconut milk
21⁄2 teaspoons Asian fish sauce (see Note) or soy sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
11⁄2 teaspoons Asian chili paste
1 In a medium bowl, combine the peanut butter, coconut milk, fish sauce, lime juice, brown sugar, and chili paste. Stir to blend well.
2 Transfer to a small bowl and serve at once, or cover and refrigerate for up to 3 days. Let return to room temperature and stir again before serving.
NOTE: Fish sauce is known as nuoc nam in Vietnam and nam pla in Thailand. It is available in Asian grocery stores and in the Asian foods section of most supermarkets.
southeast asian dipping sauce with carrots and chiles
Use this light and lively Thai-inspired sauce for dipping large shrimp, seafood kebabs, or any spring rolls or other Chinese dumplings.
Makes about 3⁄4 cup; serves 8 to 10
3 garlic cloves, chopped
2 serrano or other small hot chile peppers, chopped (seeds and all)
3 tablespoons fresh lime juice
11⁄2 tablespoons sugar
1⁄4 cup Asian fish sauce (see Note)
1 small carrot, peeled and grated
1 In a small bowl, combine the garlic, chile peppers, lime juice, sugar, and fish sauce with 1⁄3 cup of water. Let stand at room temperature for 10 to 15 minutes.
2 Strain the sauce through a fine sieve into a bowl; discard the solids. Stir in the carrot.
3 Transfer to a bowl and serve at once, or cover and refrigerate for up to 8 hours.
romesco sauce
Spanish piquillo peppers are sold in jars and cans; they have a lovely fruity flavor, with just a hint of heat. Roasted red peppers can be substituted, but the flavor will not be the same. Note: While the sauce is offered as a dip here, a dollop goes beautifully with roast lamb or grilled salmon.
Makes about 11⁄2 cups; serves 6 to 8
1⁄2 cup whole natural almonds
1 large plum tomato, halved lengthwise
3 large garlic cloves
1⁄2 teaspoon cumin seeds
4 ounces sliced drained piquillo peppers (a heaping 1⁄2 cup)
1⁄3 cup extra-virgin olive oil, preferably a Spanish variety
3 to 4 tablespoons fresh lemon juice
1 teaspoon smoked Spanish paprika (pimentón de la Vera), preferably bittersweet
1⁄8 teaspoon chipotle chile powder, or more to taste
1⁄2 teaspoon salt
1 Preheat the oven to 375°F. Spread out the almonds on a small baking sheet. Gently squeeze the tomato to remove most of the seeds and set cut sides down on the sheet. Add 2 of the garlic cloves in their skins. Toast for about 10 minutes, turning the garlic and stirring the nuts once, until the almonds are very lightly browned when broken open. Place the nuts in a blender or food processor. Peel the roasted garlic and add it along with the tomato halves.
2 In a small dry skillet, toast the cumin seeds over medium heat, shaking the pan from time to time, until they darken slightly and smell fragrant, about 2 minutes. Add to the blender. Mince the remaining garlic clove and add that as well. Add the piquillo peppers, olive oil, 3 tablespoons of the lemon juice, the smoked paprika, chipotle chile powder, salt, and 1⁄4 cup of water. Pulse several times, then puree for 1 to 2 minutes until the sauce is smooth. Add 1 more tablespoon of lemon juice if you think it’s needed. If the dip thickens upon standing, thin with a little more water.
3 Transfer the Romesco sauce to a bowl and serve at once, or cover and refrigerate for up to 3 days.
fresh spinach dip with feta and dill
This emerald-colored spread is thick enough for Crostini, yet light enough to serve with Baked Pita Chips and endive leaves, jícama sticks, and other fresh vegetables for dunking.
Makes about 13⁄4 cups; serves 8 to 10
6 cups loosely packed fresh baby spinach leaves (about 5 ounces)
1 garlic clove, chopped
1⁄8 teaspoon salt
3⁄4 cup ricotta cheese
1 cup crumbled feta cheese (4 ounces)
1⁄4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill or 1⁄2 teaspoon dried
Dash of cayenne pepper
1 Rinse the spinach in a large bowl of cold water. Drain but do not spin dry. Place the spinach with any water that still clings to the leaves in a large heavy nonreactive saucepan. Cover and cook over medium heat, turning over with tongs once or twice for even cooking, until the spinach is bright green and just wilted, 2 to 3 minutes. Transfer to a colander to drain. When cool enough to handle, squeeze dry with your hands.
2 In a food processor, combine the garlic and salt. Process until the garlic is finely chopped. Add the ricotta and puree until smooth, scraping down the sides of the bowl once or twice. Add the spinach, feta cheese, olive oil, lemon juice, dill, and cayenne. Pulse until the spinach is coarsely chopped and the cheese is blended.
3 Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or up to 6 hours before serving.
sun-dried tomato aioli
Serve this colorful garlicky mayonnaise with assorted raw vegetables or tiny roasted new potatoes. The flavor is intense—in a good way—so only a dab is needed for each serving.
Makes about 11⁄2 cups; serves 8 to 10
20 oil-packed sun-dried tomato halves (about 1 cup), drained (about 4 ounces)
3 garlic cloves
3⁄4 cup mayonnaise
2 teaspoons fresh lemon juice
1⁄2 teaspoon salt
1⁄8 teaspoon cayenne pepper
1⁄4 cup extra-virgin olive oil
1 Combine the sun-dried tomatoes and garlic cloves in a food processor or blender. Pulse until finely chopped. Add the mayonnaise, lemon juice, salt, and cayenne. Process until well blended.
2 With the machine on, gradually add the olive oil in a thin stream until completely incorporated.
3 Transfer the aioli to a bowl and serve at once, or cover and refrigerate for up to 3 days.
