Dips


Apple Pico de Gallo

1 green apple, diced
1 tomatillo, seeded and diced
2 tomatoes, seeded and diced
white onion, diced
1 clove garlic, minced
Serrano chile, seeded and finely diced
tsp. honey
lime, juiced
lemon, juiced
cup cilantro leaves, chopped
Salt
Fresh-ground black pepper

Toss all ingredients in a bowl. Season with salt and pepper.
Serve over fish, chicken, or green salads.

Baba Ghanoush (Rachel Ray)

3 medium eggplants (about 1 lb. each)
1 cup flat-leaf parsley leaves
1/4 cup fresh lemon juice, plus more for seasoning
1/4 cup tahini (sesame seed paste)
2 to 3 cloves garlic, chopped
3 Tbsp. extra-virgin olive oil
Salt and pepper
6 pitas, cut into wedges and warmed if desired

Preheat the oven to 400 degrees F. Prick the eggplants all over with a fork and place on a baking sheet. Bake, flipping once, until the skin is shriveled and the flesh softens, about 35 minutes. Let cool, about 30 minutes. Remove and discard the stems and skin. Cut the eggplant into large chunks and, using a colander, drain any excess liquid.
Using a food processor, puree the eggplant, parsley, lemon juice, tahini, garlic and 2 tablespoons olive oil. Season with salt and pepper, and add more lemon juice to taste.
Transfer the baba ghanoush to a bowl, drizzle with the remaining 1 tablespoon olive oil and serve with the pita wedges for dipping.

Creamy Veggie Fondue

cup milk
cup white wine
1 (8 oz.) package shredded Cheddar cheese
1 (8 oz.) package shredded Monterey Jack cheese
1 (8 oz.) package cream cheese, softened
cup chopped green onions
cup frozen chopped spinach, thawed and drained
1 tsp. ground dry mustard
tsp. ground cayenne pepper
1 tsp. garlic powder
1 tsp. coarsely ground black pepper
cherry tomato halves, fresh snow peas, Belgian endive leaves, french-fried potatoes, or other vegetables (optional)

In a medium saucepan over medium heat, mix together white wine, Cheddar cheese, Monterey Jack cheese and cream cheese.
Cook, stirring frequently, until melted, about 10 minutes.
Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper.
Continue cooking until all ingredients are well-blended, about 10 minutes.
Transfer mixture to a double boiler or fondue pot to keep warm while serving.

Guacamole with Cumin Dusted Tortillas (Bobby Flay)

Guacamole with Cumin Dusted Tortillas

4 ripe Hass avocados, peeled, pitted, and chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
Salt and pepper
Chopped fresh cilantro leaves, to taste
Cumin Dusted Tortillas, recipe follows

Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.

Cumin Dusted Tortillas:
Peanut oil, for deep frying
12 flour and/or blue corn tortillas, cut into quarters
1 Tbsp. ground cumin
1 Tbsp. kosher salt

Heat 2 inches of peanut oil in a high-sided saute pan to 360 degrees F.
Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt.

Hummus

2 cloves garlic, halved
1 can garbanzo beans, drained
3 Tbsp. lemon juice
2 Tbsp. tahini
1/2 tsp. salt
black pepper to taste
1 Tbsp. olive oil
1 pinch paprika
1 tsp. minced fresh parsley

In a blender or food processor, chop the garlic. Add garbanzo beans, lemon juice, tahini, salt and pepper, and blend until smooth. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Italian Hummus

1 can cannellini beans
2 cloves garlic
2 Tbsp. lemon juice
1/2 tsp. basil (dry is fine)
1 pint grape tomatoes, coarsely chopped
salt and pepper to taste
1 Tbsp. olive oil
1 pinch paprika
1 tsp. minced fresh parsely

Place the beans, garlic, and lemon juice in a blender or food processor. Blend until smooth. Mix in basil, chopped tomatoes, salt and pepper, and transfer to serving bowl. Drizzle olive oil over the mixture. Sprinkle with paprika and parsley.

Mango Salsa

2-3 mangos, sliced and chopped
1 cup chopped red onion
1 jalepeno pepper
1 habanero pepper
3 Tbsp. lime juice
1/2 cup fresh cilantro, chopped

Chop all ingredients and stir together. Blend half of mixture in food processor or blender, and combine with remaining salsa mixture.

Tapenade (Alton Brown)

Tapenade

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 Tbsp. capers
2 to 3 fresh basil leaves
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. extra-virgin olive oil

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

Tzatsiki Sauce

1 cucumber, peeled and shredded
32 oz. plain yogurt
2-3 garlic cloves, minced
1/2 cup olive oil
1/4 cup vinegar
1 tsp. salt
dill, to taste
1 Tbsp. chopped mint

Drain cucumber and put into a bowl. Add yogurt, garlic, oil, vinegar, and seasoning to taste. Mix well. Chill for 2 hours. Turn into a serving bowl and sprinkle with mint. Serve with Pita Chips or Pita bread.