2
dipping
delights
No party is complete without an awesome dip. Grab an assortment of crunchy dunkers: These sweet and savory dips, elegant spreads, and warm, creamy fondues will be the party addiction.
dried tomato and white bean dip
triple-smoked salmon-pepper dip
spinach, artichoke, and bacon dip with smoked paprika pita chips
caramelized onion–blue cheese dip
hot artichoke and banana pepper dip
chocolate–peanut butter fondue
fennel and onion dip
start to finish: 15 minutes makes: 21⁄4 cups
Green and red onion punch up purchased French onion dip, and the fennel lends a slight aniselike flavor.
1 medium fennel bulb
1 16-ounce container dairy sour cream French onion–flavor dip
2 tablespoons finely chopped red onion
2 tablespoons thinly sliced green onion (1 medium)
Assorted vegetable dippers
1 Trim feathery leaves from fennel. If desired, snip enough of the leaves to measure 2 tablespoons; set aside. Trim fennel bulb. Chop enough of the bulb to measure 1 cup.
2 In a medium bowl combine the chopped fennel, onion dip, red onion, and green onion.
3 Transfer dip to a serving bowl. If desired, sprinkle with the snipped fennel leaves. Serve with vegetable dippers.
nutrition facts per 2 tablespoons: 53 cal., 4 g total fat (2 g sat. fat), 0 mg chol., 178 mg sodium, 4 g carb., 0 g dietary fiber, 1 g protein.
make-ahead directions: Prepare as directed through Step 2. Cover and chill for up to 24 hours. Wrap the snipped fennel leaves in plastic wrap and chill separately. Serve as directed in Step 3.
classic dill dip
prep: 10 minutes chill: 1 hour makes: 2 cups
To change the flavor of this creamy dip for another time, use herbs such as tarragon, basil, or thyme instead of the dill.
1 8-ounce package cream cheese, softened*
1 8-ounce carton dairy sour cream
2 tablespoons finely chopped green onion (1 medium)
2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
1⁄2 teaspoon seasoned salt or salt
1 to 2 tablespoons milk (optional)
Fresh dill sprig (optional)
Assorted vegetable dippers (baby zucchini, carrots, yellow summer squash sticks, cherry tomatoes, radishes, pea pods, zucchini slices, cauliflower florets, and/or jicama or red sweet pepper strips), chips, or crackers
1 In a medium mixing bowl beat cream cheese, sour cream, green onion, dill, and salt with an electric mixer on low speed until fluffy. Cover and chill for at least 1 hour.
2 If dip is too thick after chilling, stir in milk. Spoon into a serving bowl. If desired, garnish dip with a dill sprig. Serve with vegetable dippers, chips, and/or crackers.
nutrition facts per 2 tablespoons: 80 cal., 8 g total fat (4 g sat. fat), 22 mg chol., 2 g carb., 0 g dietary fiber, 2 g protein.
*note: To quickly soften cream cheese, heat it, uncovered and unwrapped, in a microwave-safe bowl on 100 percent power (high) for 10 to 20 seconds. Let stand 5 minutes before using.
make-ahead directions: Prepare dip as directed in Step 1. Cover and chill for up to 24 hours. Chop vegetable dippers and place in resealable plastic bags; chill for up to 24 hours.
parmesan dip: Prepare Classic Dill Dip as directed, except omit dill and salt. Stir 1⁄4 cup grated Parmesan cheese (2 ounces) and 2 teaspoons dried Italian seasoning into the beaten cream cheese mixture.
brie and artichoke dip
start to finish: 25 minutes makes: 3 cups
Flecks of artichoke and sweet pepper enhance the color and flavor of this warm, cheesy dip.
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon dry mustard
1 cup milk
3 41⁄2-ounce rounds Brie cheese, rinds removed and cut into 1-inch cubes
1 6-ounce jar marinated artichoke hearts, well-drained and chopped
1⁄4 cup chopped roasted red sweet peppers
Belgian endive leaves or toasted baguette slices
1 In a medium saucepan melt butter over medium heat. Stir in flour and mustard. Stir in milk, whisking until smooth. Cook and stir over medium heat until thickened and bubbly. Gradually add Brie, whisking until smooth. Stir in artichoke hearts and roasted red peppers. Heat through.
2 Transfer mixture to a serving bowl. Serve with endive leaves.
nutrition facts per 1⁄4 cup: 153 cal., 12 g total fat (7 g sat. fat), 39 mg chol., 267 mg sodium, 4 g carb., 0 g dietary fiber, 8 g protein.
tuscan bean dip
prep: 15 minutes chill: 3 hours makes: 11⁄3 cups
Pick up a loaf of focaccia or flatbread from your favorite bakery to serve alongside this peppery dip.
1 15-ounce can navy beans, rinsed and drained
2 tablespoons chopped onion
2 tablespoons purchased basil pesto
1 tablespoon vinegar
1 clove garlic, minced
1⁄2 to 1 teaspoon finely chopped fresh red or green chile pepper (see note)
1⁄4 teaspoon salt
In a food processor or blender combine beans, onion, pesto, vinegar, garlic, chile pepper, and salt. Cover and process or blend until nearly smooth. Cover and chill at least 3 hours or overnight.
nutrition facts per tablespoon: 34 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 130 mg sodium, 5 g carb., 1 g dietary fiber, 2 g protein.
guacamole
prep: 15 minutes chill: Up to 24 hours makes: 2 cups
Plan ahead so you’ll have perfectly ripe avocados. If you purchase firm, heavy avocados, you’ll need to place them in a paper bag for 2 to 4 days or until they yield to gentle palm pressure.
2 medium very ripe avocados, halved, pitted, peeled, and chopped
1⁄4 of a small onion, chopped
1 tablespoon snipped cilantro or parsley
1 tablespoon lime juice
1 clove garlic, minced
1⁄4 teaspoon salt
2⁄3 cup finely chopped, seeded, peeled tomato (1 medium; optional)
Tortilla chips
1 In a food processor or blender combine avocado, onion, cilantro, lime juice, garlic, and salt. Cover and process or blend until smooth, scraping sides as necessary.
2 Transfer to a serving bowl. If desired, stir in tomato. Serve immediately or cover and chill up to 24 hours. Serve with chips.
nutrition facts per 2 tablespoons: 37 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 38 mg sodium, 2 g carb., 1 g dietary fiber, 0 g protein.
spicy guacamole: Prepare as directed, except add 2 fresh jalapeño chile peppers, seeded and chopped (see note); 1⁄2 of a 4-ounce can (1⁄4 cup) diced green chile peppers, drained; or several drops of bottled hot pepper sauce.
dried tomato and white bean dip
start to finish: 30 minutes makes: 21⁄2 cups
If there’s extra of this hummus-style dip, spread it on a toasted bagel.
2 15-ounce cans cannellini beans (white kidney beans), rinsed and drained
2 tablespoons lemon juice
1 tablespoon olive oil
1 cup sliced green onion
3 cloves garlic, minced
1⁄4 cup bottled oil-packed dried tomato, drained and finely chopped
1⁄4 cup water
1 tablespoon snipped fresh oregano or 1⁄2 teaspoon dried oregano, crushed
1⁄2 teaspoon salt
1⁄2 teaspoon ground cumin
Several dashes bottled hot pepper sauce
Assorted crackers
1 In a food processor or blender combine one can of the beans and the lemon juice. Cover and process or blend until nearly smooth; set aside.
2 In a large skillet heat oil over medium heat. Cook green onion and garlic in hot oil just until tender. Stir in pureed beans, the remaining can whole beans, the dried tomato, the water, oregano, salt, cumin, and hot pepper sauce. Heat through. Serve with crackers.
nutrition facts per 1⁄4 cup: 72 cal., 2 g total fat (0 g sat. fat), 0 mg, chol., 258 mg sodium, 13 g carb., 4 g dietary fiber, 5 g protein.
mexican seven-layer dip
prep: 20 minutes chill: 4 to 24 hours makes: 16 servings
From the refried beans and salsa base to the colorful tomato topper, these luscious layers will delight all the Mexican-food lovers in your party crowd.
1 16-ounce can refried beans
1⁄2 cup bottled salsa
1⁄2 of a 14-ounce package refrigerated guacamole
1 8-ounce carton dairy sour cream
1 cup shredded cheddar or taco cheese (4 ounces)
1⁄4 cup sliced green onion (2)
1⁄4 cup sliced pitted ripe olives
1 cup chopped, seeded tomato (1 large)
8 cups tortilla chips or crackers
1 In a medium bowl combine refried beans and salsa. Spread onto a 12-inch platter or in a 2-quart rectangular baking dish. Carefully layer guacamole and sour cream over bean mixture. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
2 Before serving, sprinkle with chopped tomato. Serve with tortilla chips.
nutrition facts per 1⁄4 cup dip and 1⁄2 cup chips: 179 cal., 11 g total fat (4 g sat. fat), 15 mg chol., 340 mg sodium, 16 g carb., 3 g dietary fiber, 5 g protein.
greek layer dip
start to finish: 20 minutes makes: 10 (1⁄4-cup) servings
Purchased hummus makes this an easy dip to prepare. Look for containers of hummus near the gourmet cheeses in supermarkets.
1 6-ounce carton plain yogurt
1⁄4 cup coarsely shredded unpeeled cucumber plus more for topping (optional)
1 tablespoon finely chopped onion
1 teaspoon snipped fresh mint
1 8-ounce container plain hummus (3⁄4 cup)
1⁄2 cup chopped, seeded tomato
1⁄2 cup crumbled feta cheese (2 ounces)
3 large white and/or whole wheat pita bread rounds
1 In a small bowl combine yogurt, cucumber, onion, and mint. Spread hummus in the bottom of a 10-inch shallow dish or 9-inch pie plate. Spread yogurt mixture over hummus. Sprinkle with tomato and feta cheese. If desired, top with additional cucumber.
2 Split each pita bread round in half horizontally. Cut each round into 8 wedges. For crisper wedges, bake in a 350°F oven about 10 minutes; cool. Serve dip with pita wedges.
nutrition facts per 1⁄4 cup: 120 cal., 4 g total fat (1 g sat. fat), 6 mg chol., 231 mg sodium, 17 g carb., 2 g dietary fiber, 5 g protein.
make-ahead directions: Prepare the baked pita bread wedges and store in an airtight container in a cool, dry place for up to 2 days.
horseradish-bacon dip
start to finish: 15 minutes makes: 11⁄4 cups
Using already cooked bacon pieces makes this dip especially quick to stir together.
11⁄4 cups finely shredded cheddar cheese (5 ounces)
1⁄2 cup dairy sour cream
1 3-ounce package cream cheese, softened
3 to 4 teaspoons prepared horseradish
1⁄4 cup cooked bacon pieces
1 tablespoon snipped fresh chives
Assorted crackers
1 In a medium mixing bowl combine 1 cup of the shredded cheese, the sour cream, cream cheese, and horseradish. Beat with an electric mixer on medium speed until nearly smooth. Spread mixture in a microwave-safe 9-inch pie plate.
2 Microwave, uncovered, on 100 percent power (high) for 1 minute. Stir mixture and spread in an even layer in the pie plate. Sprinkle with the remaining 1⁄4 cup cheese and the bacon. Microwave for 1 to 2 minutes more or until cheese is melted, turning once. Sprinkle with chives. Serve with assorted crackers.
nutrition facts per tablespoon: 55 cal., 5 g total fat (3 g sat. fat), 14 mg chol., 71 mg sodium, 0 g carb., 0 g dietary fiber, 2 g protein. Hummus is a traditional Middle Eastern spread based on chickpeas. Find tahini, a ground sesame paste that adds a lively boost of flavor, in the condiment aisle or the ethnic foods section of the store.
hummus
start to finish: 15 minutes makes: about 13⁄4 cups
Hummus is a traditional Middle Eastern spread based on chickpeas. Find tahini, a ground sesame paste that adds a lively boost of flavor, in the condiment aisle or the ethnic foods section of the store.
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
1 clove garlic, minced
1⁄4 cup tahini (sesame seed paste)
1⁄4 cup lemon juice
1⁄4 cup olive oil
1⁄2 teaspoon salt
1⁄4 teaspoon paprika
1 tablespoon snipped fresh parsley
2 to 3 teaspoons olive oil (optional)
2 tablespoons pine nuts, toasted (optional)
Toasted pita wedges and/or assorted vegetable dippers
1 In a food processor or blender combine chickpeas, garlic, tahini, lemon juice, 1⁄4 cup oil, salt, and paprika. Cover and process or blend until smooth, scraping sides as necessary.
2 Spoon the hummus onto a serving platter. Sprinkle with parsley. If desired, drizzle with oil and garnish with pine nuts. Serve with pita wedges and/or vegetable dippers.
nutrition facts per 2 tablespoons: 97 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 176 mg sodium, 8 g carb., 2 g dietary fiber, 2 g protein. Full-flavor dried tomatoes make this cheesy spread impossible to resist.
creamy dried-tomato spread
prep: 25 minutes chill: 2 hours stand: 10 minutes makes: 10 (2-tablespoon) servings
Full-flavor dried tomatoes make this cheesy spread impossible to resist.
1⁄3 cup dried tomato (not oil packed)
Boiling water
4 ounces soft goat cheese (chèvre)
1⁄2 of an 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
1⁄4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
3 cloves garlic, minced
1⁄8 teaspoon ground black pepper
2 to 3 tablespoons fat-free milk
Miniature toasts and/or reduced-fat crackers
1 In small bowl cover dried tomato with boiling water. Cover and let stand for 10 minutes. Drain tomato, discarding liquid. Finely snip tomato.
2 In medium bowl combine tomato, goat cheese, cream cheese, basil, garlic, and pepper. Stir in enough of the milk to reach spreading consistency. Cover and chill for 2 to 8 hours. Serve spread with toasts.
nutrition facts per 2 tablespoons: 67 cal., 5 g total fat (3 g sat. fat), 14 mg chol., 126mg sodium, 2 g carb., 0 g dietary fiber, 4 g protein.
triple-smoked salmon-pepper dip
prep: 20 minutes bake: 25 minutes broil: 10 minutes stand: 15 minutes oven: 350°F makes: 3 cups
Just a little super-spicy chipotle pepper gives this dip a nice touch of heat. If you’re feeling extra spicy, add a full teaspoon.
1 large green sweet pepper
1 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
1⁄2 cup light dairy sour cream
2 tablespoons fat-free milk
1⁄2 cup thinly sliced green onion (4 to 6)
2 cloves garlic, minced
1⁄2 teaspoon smoked paprika or paprika
1⁄2 to 1 teaspoon finely chopped chipotle chile pepper in adobo sauce (see note)
4 ounces hot-style smoked salmon, flaked, skin and bones removed
Toasted baguette-style French bread slices, carrot sticks, and/or cucumber slices
1 Preheat the broiler. Line a baking sheet with foil; set aside. Cut sweet pepper into quarters, removing stem, seeds, and membranes. Place pepper quarters, skin sides up, on prepared baking sheet. Broil 4 to 5 inches from the heat for 10 to 15 minutes or until pepper skins are charred. Wrap pepper quarters in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Peel off skin and discard. Chop pepper.
2 Preheat oven to 350°F. In a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream and milk until smooth. Stir 1⁄4 cup of the green onion, the garlic, paprika, and chipotle pepper into cream cheese mixture. Gently fold in salmon and chopped roasted pepper. Spread in the bottom of a 1-quart gratin dish.
3 Bake for 25 minutes or until heated through, stirring once halfway through baking. Sprinkle with the remaining 1⁄4 cup green onion. Serve warm with baguette slices, carrot sticks, and/or cucumber slices.
nutrition facts per 1⁄4 cup: 81 cal., 6 g total fat (3 g sat. fat), 24 mg chol., 192 mg sodium, 3 g carb., 0 g dietary fiber, 4 g protein.
make-ahead directions: Prepare as directed through Step 2. Cover and store dip and remaining green onion in the refrigerator for up to 24 hours. Preheat oven to 350°F. Bake for 30 to 35 minutes or until dip is heated through, stirring once halfway through baking. Serve as directed in Step 3.
spinach, artichoke, and bacon dip with smoked paprika pita chips
start to finish: 40 minutes makes: 32 servings
Smoked paprika is ground from sweet red peppers that have been smoked over wood for flavor, then dried.
2 10-ounce packages frozen chopped spinach, thawed and well-drained
12 slices bacon
1 medium shallot, finely chopped
6 cloves garlic, minced
1 6-ounce jar marinated artichoke hearts, drained and coarsely chopped
1 8-ounce carton light dairy sour cream
1⁄2 cup light mayonnaise
1⁄2 teaspoon freshly ground black pepper
1 recipe Smoked Paprika Pita Chips
1 Press spinach with clean paper towels to remove as much liquid as much as possible; set aside.
2 In a large skillet cook bacon over medium heat, 6 slices at a time, until crisp. Drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon.
3 Add shallot to skillet. Cook and stir until it just begins to brown. Add garlic. Cook for 1 minute. Stir in spinach and artichoke hearts. Add sour cream, mayonnaise, and pepper. Cook and stir just until heated through. Stir in bacon. Serve warm with Smoked Paprika Pita Chips.
nutrition facts per serving: 73 cal., 5 g total fat (1 g sat. fat), 7 mg chol., 161 mg sodium, 5 g carb., 1 g dietary fiber, 3 g protein.
smoked paprika pita chips: Preheat oven to 350°F. Split one 6- to 7-ounce bag of miniature pita bread rounds in half horizontally. Arrange halves, cut sides up, in two 15×10×1-inch baking pans. Spray rounds lightly with nonstick cooking spray, then sprinkle lightly with smoked paprika. Bake for 16 minutes or until lightly browned, rotating baking pans once. Cool on wire racks.
make-ahead directions: Prepare dip as directed, stirring in bacon but not heating through. Cover and chill for up to 2 days. Prepared pita chips as directed; store in covered container at room temperature for up to 2 days. To serve, transfer dip to a skillet; heat through. Serve with pita chips.
curry-chutney dip
prep: 10 minutes chill: 2 hours makes: 11⁄4 cups
A little bit nutty, a little bit spicy, this intriguing Indian-inspired recipe journeys off the well-beaten chip-and-dip path. Choose a chutney to suit your taste—some are sweeter, others are hot.
1⁄4 cup mango chutney
1⁄2 of an 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
2⁄3 cup light dairy sour cream
1 teaspoon curry powder
1⁄4 cup chopped dry- roasted or honey-roasted cashews
Crisp breadsticks and/or assorted vegetable dippers
1 Snip any large mango pieces in chutney. In a small bowl combine cream cheese, sour cream, and curry powder. Stir in chutney. Cover and chill for 2 to 48 hours.
2 Before serving, sprinkle the dip with cashews. Serve with breadsticks and/or vegetables.
nutrition facts per 1 tablespoon: 92 cal., 6 g total fat (3 g sat. fat), 14 mg chol., 84 mg sodium, 8 g carb., 0 g dietary fiber, 3 g protein.
edamame-lemongrass hummus
start to finish: 25 minutes makes: 21⁄2 cups
Lemongrass gives this protein-packed hummus a terrific Thai taste. If your supermarket doesn’t carry lemongrass, look for it at Asian specialty stores.
2 green onions
1 10-ounce package frozen sweet soybeans (edamame; 2 cups)
1⁄2 cup fresh Italian parsley sprigs
1⁄2 cup water
2 tablespoons lemon juice
1 tablespoon chopped fresh lemongrass or 1⁄2 teaspoon finely shredded lemon peel
1 tablespoon canola oil
2 cloves garlic, quartered
1 teaspoon finely chopped fresh ginger or 1⁄4 teaspoon ground ginger
3⁄4 teaspoon salt
1⁄4 teaspoon crushed red pepper (optional)
Assorted vegetable dippers (radishes, red sweet pepper strips, Belgian endive leaves, and/or peeled jicama sticks)
1 Thinly slice green onions, keeping green tops separate from white bottoms; set aside. Cook edamame according to package directions, except omit salt. Drain; rinse with cold water. Drain well.
2 In food processor combine cooked edamame, white green onion bottoms, parsley, the water, lemon juice, lemongrass, oil, garlic, ginger, salt, and, crushed red pepper (if desired). Cover and process until nearly smooth. Transfer to serving bowl and stir in green onion tops. Serve with vegetable dippers.
nutrition facts per 1⁄4 cup: 47 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 179 mg sodium, 3 g carb., 2 g dietary fiber, 3 g protein.
make-ahead directions: Prepare as directed, except cover and store in the refrigerator for up to 24 hours.
creamy fruit dip
prep: 15 minutes chill: 1 hour makes: 2 cups
Sprinkling coarse colored sugar on top adds sparkle and makes this taste all the sweeter. Pictured opposite.
1 8-ounce package cream cheese, softened
1 8-ounce carton dairy sour cream
1⁄4 cup packed brown sugar
1 teaspoon vanilla
2 to 3 tablespoons milk
Assorted fruit (pineapple wedges, sliced apples or kiwi, kumquats, and/or blueberries)
1 In a small mixing bowl beat cream cheese with an electric mixer on low speed until smooth. Gradually add sour cream, beating until combined.
2 Add brown sugar and vanilla. Beat just until combined. Stir in enough of the milk to reach dipping consistency. Cover and chill for at least 1 hour before serving. Serve with assorted fruit.
nutrition facts per 2 tablespoons: 95 cal., 8 g total fat (5 g sat. fat), 22 mg chol., 52 mg sodium, 5 g carb., 0 g dietary fiber, 2 g protein.
strawberries with citrus dip
start to finish: 15 minutes makes: 8 (2-tablespoon) servings
1 6-ounce carton plain low-fat yogurt
1⁄3 cup frozen light whipped dessert topping, thawed
2 tablespoons powdered sugar
2 teaspoons finely shredded lime, orange, and/or lemon peel
1 tablespoon orange juice
3 cups small strawberries
1 In small bowl combine yogurt, whipped dessert topping, powdered sugar, citrus peel, and orange juice.
2 Wash strawberries but do not remove stems. Drain on several layers of paper towels. Serve dip with berries.
nutrition facts per 2 tablespoons: 46 cal., 1 g total fat (1 g sat. fat), 1 mg chol., 15 mg sodium, 9 g carb., 1 g dietary fiber, 1 g protein.
tunisian bean dip
prep: 15 minutes stand: 20 minutes makes: 21⁄2 cups
A lively pepper paste, made by rehydrating and processing dried ancho chiles, adds a sweet, smoky flavor and just the right hotness.
4 dried ancho and/or pasilla chile peppers, stems and seeds removed*
1 cup boiling water
1 tablespoon olive oil
1 tablespoon lemon juice
3⁄4 teaspoon caraway seeds, finely crushed
1⁄2 teaspoon salt
1 clove garlic, halved
1⁄4 teaspoon ground coriander
1⁄8 teaspoon ground cumin
1⁄8 teaspoon ground black pepper
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
Toasted whole wheat pita wedges
1 Place peppers in bowl. Add boiling water. Cover; let stand for 20 minutes or until softened. Drain, reserving liquid.
2 In a food processor combine peppers, olive oil, lemon juice, caraway seeds, salt, garlic, coriander, cumin, and black pepper. Cover and process until smooth, adding 2 to 3 tablespoons of the drained pepper liquid to make a thin paste. Remove 2 tablespoons paste; set aside. Add garbanzo and cannellini beans to remaining paste in food processor. Cover; process until smooth, adding about 1⁄2 cup reserved liquid to reach dipping consistency. Transfer bean mixture to a serving bowl.
3 Swirl reserved paste into the top of the bean mixture. Serve with pita wedges.
nutrition facts per 1⁄4 cup: 64 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 333 mg sodium, 12 g carb., 4 g dietary fiber, 5 g protein.
*note: Because chile peppers contain oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear rubber or plastic gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
make-ahead directions: Prepare as directed through Step 2. Cover and chill mixture in serving bowl and reserved paste for up to 24 hours. Continue as directed in Step 3.
roasted shallot dip
prep: 15 minutes bake: 40 minutes cool: 15 minutes oven: 400°F makes: about 21⁄3 cups
Oven-roasted shallots and garlic introduce mellow nutty flavors and sweetness that come through in this refreshing sour cream dip.
2 shallots, peeled
4 cloves garlic, peeled
1 tablespoon olive oil
1 cup light mayonnaise
1⁄2 cup light dairy sour cream
1⁄4 cup chopped bottled roasted red sweet pepper
2 tablespoons red wine vinegar
1 teaspoon snipped fresh tarragon or 1⁄4 teaspoon dried tarragon, crushed
1⁄4 teaspoon coarsely ground black pepper
1 tablespoon drained capers
Chopped bottled roasted red sweet pepper and/or snipped fresh tarragon (optional)
Assorted dippers (trimmed green onions, blanched asparagus spears and/or green beans, roasted fennel wedges and/or broccoli florets, flatbread, and/or assorted crackers)
1 Preheat oven to 400°F. Cut each shallot and garlic clove in half lengthwise and place in a 10-ounce custard cup or a small baking dish. Drizzle with olive oil. Cover and bake for about 40 minutes or until very tender. Cool for 15 minutes.
2 In a food processor combine shallots, garlic, mayonnaise, sour cream, the 1⁄4 cup sweet pepper, vinegar, the 1 teaspoon tarragon, and the black pepper. Cover and process until combined. Transfer to a serving bowl. Top with capers. If desired, sprinkle with additional chopped sweet pepper and/or fresh tarragon. Serve with dippers.
nutrition facts per 2 tablespoons: 59 cal., 5 g total fat (1 g sat. fat), 6 mg chol., 99 mg sodium, 3 g carb., 0 g dietary fiber, 0 g protein.
make-ahead directions: Prepare dip in food processor as directed. Cover and chill for up to 24 hours. Garnish dip and serve as directed.
roasted vegetable dip
prep: 20 minutes roast: 40 minutes oven: 425°F makes: 2 cups
Oven roasting coaxes wonderful flavor from veggies with high sugar content, such as carrots, red sweet peppers, and shallots. Pureed into a dip with balsamic vinegar and rosemary, they taste even more extraordinary.
4 medium carrots, cut into 1-inch pieces
2 large red sweet peppers, seeded and cut into 1-inch pieces
2 medium shallots, halved
3 cloves garlic
1 tablespoon olive oil
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon snipped fresh rosemary
Fresh rosemary sprigs (optional)
Assorted crackers and/or assorted vegetable dippers (broccoli florets, cauliflower florets, and/or zucchini sticks)
1 Preheat oven to 425°F. Line a shallow roasting pan with foil. Place carrots, sweet peppers, shallots, and garlic in prepared pan. Drizzle with olive oil and sprinkle with black pepper and salt. Cover with foil.
2 Roast for 20 minutes. Uncover and stir vegetables. Roast, uncovered, for 20 to 25 minutes more or until vegetables are tender and lightly browned. Cool slightly on a wire rack.
3 Transfer vegetable mixture to a food processor. Add vinegar and snipped rosemary. Cover and process until smooth. If desired, garnish with rosemary sprigs. Serve with crackers and/or vegetable dippers.
nutrition facts per 1⁄4 cup: 49 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 97 mg sodium, 7 g carb., 2 g dietary fiber, 1 g protein.
beer and cheddar fondue
start to finish: 20 minutes makes: 6 to 8 (1⁄4-cup) servings
As a flavorful acidic ingredient, beer helps keep the fondue creamy and smooth and prevents it from scorching. To create visual interest, place the fondue pot on a large platter and arrange the items for dipping around the pot.
1 clove garlic, halved
1 cup light beer
1⁄2 teaspoon instant chicken bouillon granules
2 tablespoons cornstarch
2 tablespoons cold water
1 cup shredded American cheese (4 ounces)
2 cups shredded sharp cheddar cheese (8 ounces)
Assorted items for dipping (French or Italian bread cubes, soft pretzels, breadsticks, red sweet pepper pieces, broccoli florets, and/or precooked baby sunburst squash)
1 Rub the bottom and sides of a heavy metal fondue pot with the garlic halves.* Discard garlic. In the fondue pot combine beer and bouillon granules. Bring to boiling over medium-high heat.
2 In a small bowl stir together cornstarch and the cold water. Add cornstarch mixture in a steady stream to beer mixture while stirring with a heat-resistant rubber spatula or wooden spoon. Cook and stir until thickened and bubbly. Reduce heat to medium low. Gradually stir in shredded cheeses, stirring after each addition until cheese melts.
3 Keep mixture warm over a fondue burner. Serve with dippers. Spear dipper with a fondue fork or wooden skewer. Dip into cheese mixture, swirling to coat. (Fondue will thicken as it sits over the burner.)
nutrition facts per 1⁄4 cup: 258 cal., 18 g total fat (12 g sat. fat), 57 mg chol., 580 mg sodium, 6 g carb., 0 g dietary fiber, 14 g protein.
*note: If you want to use a ceramic fondue pot, use a medium saucepan to prepare as directed through Step 2. Transfer cheese mixture to ceramic fondue pot and continue as directed in Step 3.
caramelized onion–blue cheese dip
prep: 15 minutes cook: about 20 minutes makes: 2 cups
When serving this delightfully sweet-savory dip, rub each pear slice with a little lemon juice to prevent browning through oxidation.
1 tablespoon olive oil
1 large sweet onion, halved and cut into thin slivers
8 ounces cremini mushrooms, chopped
1⁄2 of an 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
1⁄3 cup crumbled blue cheese
1⁄4 cup fat-free milk
1 teaspoon snipped fresh thyme or sage
1⁄8 teaspoon salt
1⁄8 teaspoon ground black pepper
Pear slices, melba toast, and/or whole grain crackers
1 In a large nonstick skillet heat oil over medium heat. Add onion. Cover and cook in hot oil for 10 minutes, stirring occasionally. Uncover and add mushrooms. Cook, uncovered, for 8 to 10 minutes or until mushrooms are tender and onion is golden brown, stirring occasionally.
2 Add cream cheese, blue cheese, milk, thyme, salt, and pepper. Cook and stir over low heat until mixture melts. Serve warm with pear slices, melba toast, and/or whole grain crackers.
nutrition facts per 1⁄4 cup: 99 cal., 7 g total fat (3 g sat. fat), 15 mg chol., 172 mg sodium, 6 g carb., 1 g dietary fiber, 4 g protein.
chili con queso
prep: 10 minutes cook: 15 minutes makes: 22⁄3 cups
This popular Tex-Mex dip is a breeze, calling for just a handful of ingredients and taking less than 30 minutes to whip together. If you prefer more spiciness but not too much heat, try the variation using roasted poblano peppers.
1 tablespoon butter
1⁄2 cup finely chopped onion (1 medium)
11⁄3 cups chopped, seeded tomato (about 2 medium)
1 4-ounce can diced green chile peppers, undrained
1⁄2 teaspoon ground cumin
2 ounces Monterey Jack cheese with jalapeño peppers, shredded (1⁄2 cup)
1 teaspoon cornstarch
1 8-ounce package cream cheese, cubed
Tortilla chips or corn chips
1 In a medium saucepan melt butter over low heat. Cook onion in hot butter for 5 minutes or until tender. Stir in tomato, peppers, and cumin. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
2 Toss shredded Monterey Jack cheese with cornstarch. Gradually add cheese mixture to saucepan, stirring until cheese melts. Gradually add the cream cheese, stirring until cheese melts and mixture is smooth. Heat through. Serve with chips.
nutrition facts per 2 tablespoons: 58 cal., 5 g total fat (3 g sat. fat), 16 mg chol., 79 mg sodium, 5 g carb., 0 g dietary fiber, 2 g protein.
slow-cooker directions: Prepare as 1 above. Transfer chili to a 11⁄2- or 2-quart slow cooker. Keep warm on low heat setting, if available, up to 2 hours, stirring occasionally.
roasted poblano chili con queso: Preheat oven to 425°F. Line a baking sheet with foil; set aside. Cut 2 fresh poblano chili peppers lengthwise into quarters, removing stems, seeds, and membranes (see note). Place pepper quarters, skin sides up, on prepared baking sheet. Bake for 20 to 25 minutes or until skins are blistered and dark. Bring foil up around peppers to enclose. Let stand for about 15 minutes or until cool. Using a sharp knife, loosen edges of the skins; gently pull off the skin in strips and discard. Finely chop peppers. Prepare Chili con Queso as above, except substitute the finely chopped poblano peppers for the canned diced green chile peppers.
asiago cheese dip
prep: 25 minutes cook: 3 hours (low) or 11⁄2 hours (high) makes: 7 cups
Although Asiago cheese originally hails from Italy, American cheese makers have perfected their own versions, which are widely available. Try it in this dip—you’ll love the way the dip stays warm in a slow cooker during a party. Pictured on page 34.
1 cup chicken broth or water
4 ounces dried tomato (not oil packed)
2 16-ounce cartons dairy sour cream
11⁄2 cups finely shredded Asiago cheese (6 ounces)
11⁄4 cups mayonnaise
1⁄2 of an 8-ounce package cream cheese, cut up
1 cup sliced fresh mushrooms or 1 ounce rehydrated dried mushrooms (such as porcini, shiitake, chanterelle, and/or oyster)*
1 cup thinly sliced green onion
Thinly sliced green onion
Baguette-style French bread slices, topped with finely shredded Asiago cheese and toasted
1 In a small saucepan bring broth to boiling. Remove from heat. Add dried tomato. Cover and let stand for 5 minutes. Drain, discarding liquid. Chop tomato (you should have about 11⁄4 cups).
2 Meanwhile, in a 31⁄2- or 4-quart slow cooker combine sour cream, Asiago cheese, mayonnaise, cream cheese, mushrooms, and green onion. Stir in chopped tomato.
3 Cover and cook on low heat setting for 3 to 4 hours or on high heat setting for 11⁄2 to 2 hours.
4 Stir well before serving. If desired, keep warm in the slow cooker on low heat setting for up to 2 hours. Sprinkle dip with additional green onions and serve with bread slices.
nutrition facts per 1⁄4 cup: 196 cal., 19 g total fat (8 g sat. fat), 29 mg chol., 269 mg sodium, 4 g carb., 1 g dietary fiber, 4 g protein.
*note: To rehydrate dried mushrooms, place the dried mushrooms in a small bowl. Add enough boiling water to cover; let stand for 30 minutes. Drain mushrooms, squeezing out any excess liquid. Coarsely chop mushrooms.
rio grande dip
prep: 20 minutes cook: 3 hours (low) or 11⁄2 hours (high) makes: 8 cups
Hot enough for your taste? Turn up the heat by using spicy salsa or Monterey Jack cheese with jalapeño peppers.
8 ounces bulk Italian sausage
1 small onion, finely chopped
2 15-ounce cans refried black beans
11⁄2 cups shredded Monterey Jack cheese (6 ounces)
11⁄2 cups bottled salsa
1 4-ounce can diced green chile peppers, undrained
Shredded Monterey Jack cheese (optional)
Scoop-shape tortilla chips and/or corn chips
1 In a large skillet cook sausage and onion over medium-high heat until meat is brown. Drain off fat. Transfer meat mixture to a 31⁄2- or 4-quart slow cooker. Stir in refried beans, the 11⁄2 cups cheese, the salsa, and chile peppers.
2 Cover and cook on low heat setting for 3 to 4 hours or on high heat setting for 11⁄2 to 2 hours.
3 Stir well before serving. If desired, keep warm in the slow cooker on low heat setting for up to 2 hours. If desired, sprinkle with additional cheese. Serve with tortilla and/or corn chips.
nutrition facts per ¼ cup: 70 cal., 4 g total fat (2 g sat. fat), 10 mg chol., 279 mg sodium, 5 g carb., 1 g dietary fiber, 4 g protein.
hot artichoke and banana pepper dip
prep: 25 minutes bake: 25 minutes oven: 400°F makes: 51⁄2 cups
Hot artichoke dip always gets plenty of oohs and aahs. Ours garners even more thanks to banana peppers, very mild chiles with a sweet and fruity flavor.
3 9-ounce packages frozen artichoke hearts, cooked, drained, and coarsely chopped
2 cups finely shredded Parmigiano-Reggiano or Parmesan cheese (8 ounces)
11⁄2 cups light mayonnaise
1 large red, yellow, or green sweet pepper, finely chopped
1 medium fresh banana chile pepper, sliced crosswise and seeded (see note), or 1⁄2 cup bottled banana peppers, drained
6 cloves garlic, minced
2 teaspoons ground cumin
1 recipe Pita Crisps
1 Preheat oven to 400°F. In a large bowl combine artichokes, Parmigiano-Reggiano cheese, mayonnaise, sweet pepper, banana pepper, garlic, and cumin. Transfer mixture to a 11⁄2-quart baking dish.
2 Bake for 25 to 30 minutes or until mixture is heated through and top is golden brown. Serve with Pita Crisps.
nutrition facts per 1⁄4 cup: 101 cal., 8 g total fat (2 g sat. fat), 11 mg chol., 251 mg sodium, 5 g carb., 2 g dietary fiber, 4 g protein.
make-ahead directions: Prepare Pita Crisps as directed. Store in an airtight container at room temperature for up to 1 week.
pita crisps: Preheat oven to 350°F. Split 3 pita bread rounds in half horizontally, separating each into 2 rounds. Cut rounds into 1-inch-wide strips. In a small bowl stir together 3 tablespoons olive oil, 1⁄2 teaspoon chili powder, and 1⁄4 teaspoon garlic salt. Brush oil mixture lightly over rough surfaces of pita strips. Arrange strips, brushed sides up, in a single layer on baking sheets. Bake for 10 to 12 minutes or until crisp. Cool.
baked fennel– blue cheese dip
prep: 35 minutes bake: 15 minutes oven: 400°F makes: 4 cups
The licoricelike tones of fennel combine with blue cheese and bacon for one unbelievably good party dip.
4 slices bacon
3 medium fennel bulbs, halved lengthwise, cored, and thinly sliced*
2 cloves garlic, minced
1 8-ounce jar mayonnaise
1 8-ounce carton dairy sour cream
1 4-ounce package crumbled blue cheese (1 cup)
20 black or pink peppercorns, crushed
2 tablespoons finely shredded Parmesan cheese
2 tablespoons fine dry breadcrumbs
Assorted vegetable dippers (Belgian endive leaves and/or jicama sticks)
1 Preheat oven to 400°F. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon.
2 Add fennel and garlic to reserved drippings. Cook over medium heat for about 10 minutes or just until fennel is tender and starts to brown, stirring occasionally. Remove from heat. Add bacon, mayonnaise, sour cream, blue cheese, and peppercorns to fennel mixture. Stir to combine. Divide mixture between two 16-ounce ovenproof crocks, soufflé dishes, or gratin dishes. In a small bowl combine Parmesan cheese and breadcrumbs; sprinkle over fennel mixture.
3 Bake, uncovered, for about 15 minutes or just until mixture is heated through and tops are lightly browned (do not overbake). Serve with vegetable dippers.
nutrition facts per 1⁄4 cup: 212 cal., 21 g total fat (7 g sat. fat), 24 mg chol., 287 mg sodium, 3 g carb., 1 g dietary fiber, 4 g protein.
*note: You may substitute 41⁄2 cups shredded cabbage or 31⁄2 cups chopped cauliflower for the fennel. Cook as directed.
smoky chipotle fondue
start to finish: 15 minutes makes: 1 cup
Elevate the spiciness of this quick, convenient cheese fondue by adjusting the heat level from 1 to 2 canned chipotle chile peppers.
8 ounces American cheese, cubed
2 tablespoons dry white wine
2 teaspoons Dijon-style mustard
1⁄2 teaspoon Worcestershire sauce
1 to 2 canned chipotle chile peppers in adobo sauce, chopped (see note)
2 to 4 tablespoons milk
Assorted dippers (crusty French bread cubes and/or tortilla chips)
1 In a heavy medium saucepan combine cheese, wine, mustard, Worcestershire sauce, and chipotle peppers. Cook and stir over medium-low heat until melted and smooth. Stir in enough of the milk to reach desired consistency. Transfer cheese mixture to a fondue pot. Keep mixture warm over a fondue burner.
2 Serve with dippers. If mixture becomes too thick, stir in a little warm milk to reach desired consistency.
nutrition facts per 1⁄4 cup: 114 cal., 9 g total fat (6 g sat. fat), 27 mg chol., 427 mg sodium, 1 g carb., 0 g dietary fiber, 6 g protein.
fondue comté
start to finish: 45 minutes makes: 12 (1⁄4-cup) servings
French Comté is a wonderful melting cheese for this rich, sherry-flavored fondue. Tossing a little flour with the cheese prevents clumping and helps thicken the fondue to a creamy consistency.
11⁄4 pounds Comté cheese or Gruyère cheese, rind removed and shredded (5 cups)
3 tablespoons all-purpose flour
11⁄2 cups dry white wine
1⁄4 cup milk
2 tablespoons dry sherry
1⁄8 teaspoon ground nutmeg
1⁄8 teaspoon ground white pepper
Assorted dippers (French bread cut into 1-inch cubes and toasted,* pretzel rods, apple slices, and/or pear slices)
1 Bring shredded cheese to room temperature. Toss with flour.
2 In a large saucepan heat wine over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly. Make sure the cheese is melted before adding more. Stir until mixture bubbles gently.
3 Stir in milk, sherry, nutmeg, and pepper. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. Serve with dippers. If mixture becomes too thick, stir in a little warm milk to reach desired consistency.
nutrition facts per serving: 233 cal., 15 g total fat (9 g sat. fat), 52 mg chol., 162 mg sodium, 3 g carb., 0 g dietary fiber, 14 g protein.
*note: To toast bread, place cubes on a baking sheet. Toast in a 350°F oven for 5 to 7 minutes or until crisp and toasted.
swiss fondue
start to finish: 65 minutes oven: 350°F makes: 16 (1⁄4-cup) servings
This is it! A rich, wine-laced, Swiss-style recipe for the fondue purist, featuring smooth-melting Gruyère and classic nutty-sweet Emmentaler.
1¼ pounds Gruyère, Emmentaler, and/or Swiss cheese, shredded (5 cups)
1 clove garlic, halved
3 tablespoons all-purpose flour
3 to 4 ounces French bread, herb bread, or rye bread, cut into 1-inch cubes, and/or 4 cups vegetable dippers (broccoli florets, cauliflower florets, tiny new potatoes, and/or cherry tomatoes)
11⁄2 cups dry white wine
1⁄4 cup milk
1 tablespoon Cognac or brandy (optional)
1 teaspoon Dijon-style mustard
1⁄8 teaspoon ground nutmeg
1 Let shredded cheeses stand at room temperature for 30 minutes. Meanwhile, rub inside of a fondue pot with garlic. Discard garlic; set pan aside. Toss cheeses with flour; set aside.
2 Preheat the oven to 350°F. Place bread cubes on a baking sheet and bake for 5 to 7 minutes or until crisp and toasted; set aside.
3 In a large saucepan bring a small amount of water to boiling; add broccoli or cauliflower florets. Simmer, covered, for about 3 minutes or until crisp-tender. Drain; rinse with cold water. Drain well; set aside. To cook potatoes, simmer, covered, for 10 to 12 minutes or until tender.
4 In a large saucepan heat wine over medium heat until small bubbles rise to the surface. Just before wine boils, reduce heat to medium low and stir in the cheese mixture, a little at a time, whisking constantly. Make sure the cheese is melted before adding more. Gradually stir in milk. Cook and stir until bubbles begin to form.
5 Stir in Cognac (if desired), mustard, and nutmeg. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. Serve with toasted bread cubes and/or vegetables. If mixture becomes too thick, stir in a little warm milk to reach desired consistency.
nutrition facts per serving: 188 cal., 12 g total fat (7 g sat. fat), 39 mg chol., 164 mg sodium, 5 g carb., 0 g dietary fiber, 11 g protein.
s’mores fondue
start to finish: 20 minutes makes: 31⁄2 cups
Here’s a yummy change of pace for traditional chocolate fondue. Cinnamon adds an unexpected flavor twist and marshmallow cream adds ooey-gooey richness.
1⁄3 cup unsweetened cocoa powder
1⁄4 cup sugar
2 tablespoons cornstarch
1⁄4 teaspoon ground cinnamon
21⁄2 cups low-fat milk
2⁄3 cup marshmallow crème
Low-fat milk
Graham cracker sticks and/or assorted fruit dippers (strawberries, banana chunks, and/or apple wedges)
1 In a medium saucepan combine cocoa powder, sugar, cornstarch, and cinnamon. Gradually whisk in the 21⁄2 cups milk. Cook and stir over medium heat until thickened and bubbly; reduce heat to low. Cook and stir for 2 minutes more. Remove from heat. Add marshmallow crème, whisking until well combined.
2 Transfer chocolate mixture to a 1- or 11⁄2-quart slow cooker or a fondue pot. Keep warm for up to 2 hours on low heat. Stir occasionally and add additional milk to thin as needed. Serve warm with graham cracker sticks and/or fruit dippers.
nutrition facts per 1⁄4 cup: 54 cal., 1 g total fat (0 g sat. fat), 2 mg chol., 23 mg sodium, 11 g carb., 1 g dietary fiber, 2 g protein.
chocolate–peanut butter fondue
start to finish: 15 minutes makes: 11⁄4 cups
Serve this dessert fondue year-round; just vary the fruits and other dippers to suit the season. Even leftover fondue creates sweet decadence when reheated and drizzled over ice cream.
1 111⁄2-ounce package milk chocolate pieces
1⁄4 cup milk
1 tablespoon crunchy peanut butter
Milk
Assorted dippers (orange sections, whole strawberries, pear slices, banana slices, and/or apple chunks; angel cake or pound cake cubes; thin butter cookies)
1 In a heavy small saucepan (or the top of a double boiler placed over gently simmering water) combine chocolate pieces and the 1⁄4 cup milk. Cook, stirring constantly, over low heat until chocolate melts and is smooth. Stir in peanut butter. Cook and stir until heated through. Stir in additional milk, 1 tablespoon at a time, to reach desired consistency.
2 Transfer mixture to a fondue pot. Keep mixture warm over a fondue burner. Serve with dippers. If mixture becomes too thick, stir in additional milk, 1 tablespoon at a time, to reach desired consistency.
nutrition facts per 1⁄4 cup: 374 cal., 21 g total fat (11 g sat. fat), 12 mg chol., 61 mg sodium, 40 g carb., 0 g dietary fiber, 6 g protein.
flaming caramel-pecan fondue: Prepare as directed in Step 1, except omit peanut butter. Stir in 2 tablespoons caramel ice cream topping. Cook and stir until heated through. Pour mixture into a fondue pot. Keep warm over a fondue burner. Slowly pour 1 tablespoon rum into fondue pot. Ignite rum by touching lighted match to edge of pot. (Cooking or flambéing with an open flame should be done with great care. It will take about 11⁄2 minutes for the flame to burn down.) After the flame burns down, sprinkle 1 tablespoon finely chopped pecans over the top. Do not stir.
nutrition facts per 1⁄4 cup: 392 cal., 21 g total fat (11 g sat. fat), 12 mg chol., 78 mg sodium, 45 g carb., 0 g dietary fiber, 5 g protein.