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Dips & Spreads for Veggies, Chips, Crackers

GROCERY SHELVES ARE STACKED WITH PREPARED DIPS. They're convenient but full of stuff we probably shouldn't eat (Recipe Rule #1: If you can't pronounce it, you probably don't want to eat it).

An obvious benefit of homemade dips is freshness—plus less fat and fewer calories without sacrificing flavor. The downside? A few minutes spent whipping them up.You'll need a mixing bowl and a few measuring spoons. A blender or food processor makes preparation easier. Easiest of all is an immersion blender.

  • Peppers. For mild dips, select peppers such as Poblano; for fiery dips, go for Jalapeno or similar. Fresh peppers may be best, but canned peppers do quite well in dips.
  • Cilantro. Fresh cilantro is widely available. Use it quickly—it stays fresh only a few days at most. Unfortunately, cilantro leaf doesn't dry very well; it loses most of its flavor.

Abbreviations
  • T.=tablespoon
  • tsp=teaspoon
  • "pepper" = ground black pepper
  • "XV" = extra virgin (olive oil)

Flaxy Garlic Bean Dip
— for dipping chips, especially the blue ones —
Cilantro Bean Dip
— kick it up with chipotle peppers —
Combine in a food processor. Blend until smooth, then refrigerate.

Thin to desired consistency with a little white wine or water.
  • 1 15-oz can cannellini beans (white kidney beans), drained and rinsed
  • 2 T. flax oil*
  • 1-2 tsp mild to hot peppers, minced
  • 4 cloves garlic, boiled for a few minutes, then peeled and sliced
  • 1/4-1/2 tsp hot pepper sauce OR chipotle peppers
Mash beans with a potato masher, then stir in other ingredients
(thin beans as needed with tomato juice or white wine)
  • 1 15-oz can pinto beans, drained and rinsed
  • 1/4 tsp coriander seeds, ground
  • 1/4 tsp cumin seeds, ground
  • 1 T. lime or lemon juice
  • 1 clove garlic, crushed
  • 2 T. fresh cilantro leaf, chopped fine
  • salt and pepper to taste

* Flax oil combines nicely with the other ingredients. Walnut oil is a good substitute.
Optional: For a spicy dip with a smoky flavor, add chipotle peppers to taste.

Tarragon Dip
— thin as necessary with milk —
Cilantro Cheese Spread
— easy cracker spread & veggie dip —
Put cheese in glass bowl & soften slightly in microwave. Add other ingredients & mash all together. Refrigerate.
  • 8 oz cream cheese
  • 1/2 cup (4 oz) mayonnaise
  • 1/4 cup (2 oz) whole milk* or half-and-half
  • 1 T. tarragon vinegar (or other herbed vinegar)
  • 1-2 T. scallions, minced
  • 1 T. fresh tarragon, minced, or 1 tsp dry tarragon
  • 1 tsp sugar
Put cheese in glass bowl & soften slightly in microwave. Add other ingredients & mash all together. Refrigerate.
  • 8 oz cream cheese
  • 3 T. fresh cilantro leaf, minced
  • 2 T. white wine
  • 1/2 tsp pepper
  • 2 cloves garlic, crushed
*Option: Add a bit of heat by
first stirring in 1/2 tsp dry mustard


rainbow

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