Dip It! (11 page)

1 tablespoon herbes de Provence (see Note)

2 tablespoons chopped fresh parsley, plus more for garnish

1.
Position a rack in the top third of the oven and preheat the oven to 450°F.

2.
Toss the eggplant, zucchini, and red pepper with 3 tablespoons of the oil in a large roasting pan. Season with salt and pepper. Roast, stirring occasionally, until the vegetables are tender, about 45 minutes.

3.
Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add the onions and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Stir in the tomatoes with their juice and the herbes de Provençe. Bring to a simmer. Reduce the heat to medium-low and simmer, stirring often, until the juices are almost completely evaporated and the sauce is thick, about 30 minutes

4.
Stir the roasted vegetables and parsley into the sauce. Simmer for 5 minutes. Transfer to a food processor and pulse to make a thick, chunky dip. Scrape into a bowl and let cool.

5.
Season the dip with salt and pepper. Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or up to 3 days.

6.
Transfer to a serving bowl. Sprinkle the top with the parsley, and serve chilled or at room temperature.

NOTE:
Herbes de Provence is a blend of Provençal herbs such as thyme, savory, and lavender. It is available at specialty food stores and many supermarkets. If necessary, substitute 1 teaspoon each dried basil, thyme, and rosemary.

Steve’s Roasted Artichoke and Ricotta Dip

makes 3 cups

MAKE-AHEAD
: The dip can be prepared up to 2 days ahead.

M
y friend Steve Evasew, one of the best caterers in Manhattan, is a constant source of recipe inspiration. Here’s a classy artichoke dip that he has been serving at parties for years. Roasting works wonders with artichokes, and gives them an elusive flavor. The artichoke trimming may seem a chore at first, but it’s easy to master.

what to dip

Bruschetta (page 182) •
Crostini (page 180) •
Flatbread crisps •
Carrot sticks • Celery
sticks • Cherry
tomatoes • Cucumber
slices • Zucchini slices

1 lemon, cut in half

4 medium (10-ounce) artichokes, preferably with stems attached

2 tablespoons extra-virgin olive oil

2 large heads garlic, roasted (see page 10)

2 cups ricotta cheese

½ cup freshly grated Parmesan cheese

1 medium red bell pepper, roasted (see page 12), peeled, seeded, and cut into ¼-inch dice

2 tablespoons chopped fresh basil

Salt to taste

Crushed hot red pepper to taste

1.
Position a rack in the center of the oven and preheat the oven to 400°F. Lightly grease a roasting pan with olive oil.

2.
Squeeze the juice from the lemon into a bowl filled with 1 quart water and drop the rinds into the bowl. One at a time, trim the artichokes: Snap off the thick dark green leaves until you reach the inner core of thin light green leaves; discard the leaves. Using a sharp knife, cut off the core of leaves where it meets the heart (there is often an indentation at this point), to reveal the heart. Using a dessert spoon, scoop out the fuzzy choke. Using a sharp paring knife, trim off all the dark green skin from the artichoke heart and stem. Place the trimmed artichoke hearts in the lemon water as you go.

3.
Drain the artichokes and toss with the oil in the roasting pan. Add ¼ cup hot water and cover tightly with aluminum foil. Roast for 20 minutes. Remove the foil and continue roasting until the artichokes are tinged with gold and tender when pierced with a knife, 15 to 20 minutes. Let the artichokes cool, then cut into ½-inch cubes.

4.
Squeeze the softened flesh from the garlic skins into a medium bowl. Mash the garlic with a fork. Stir in the chopped artichokes, ricotta, Parmesan, bell pepper, and basil. Season with salt and red pepper flakes. Cover tightly and refrigerate until chilled, at least 1 hour, or up to 2 days.

5.
Transfer to a serving bowl and serve chilled.

Broccoli and Cheddar Dip

makes about 3 ½ cups

MAKE-AHEAD
: The dip can be prepared up to 1 day ahead.

T
his is a gilded-lily version of the hot dip classic, for which I provide a recipe as a “no-brainer” variation. If you prefer, use either cauliflower or brocco-flower as a substitute for the broccoli. Other sharp semi-hard cheeses, such as Gruyère, work well too.

what to dip

Baguette slices •
Broccoli and
cauliflower florets,
prepared for dipping
(see page 85) • Carrot
sticks • Celery sticks •
Cherry tomatoes •
Cucumber slices • Tiny
new potatoes, cooked
(see page 87) •
Zucchini slices

2 cups coarsely chopped broccoli florets

1 cup milk

1 cup canned low-sodium chicken broth

3 tablespoons unsalted butter

½ cup finely chopped onion

1 medium celery rib, finely chopped

2 tablespoons dry sherry

¼ cup all-purpose flour

1 ½ cups (6 ounces) shredded extra-sharp Cheddar

Freshly ground black pepper to taste

1
. Bring a medium saucepan of lightly salted water to a boil over high heat. Add the broccoli and cook until tender, about 5 minutes. Drain and rinse under cold water.

2.
Heat the milk and broth until steaming in a small saucepan over low heat or in a microwave.

3.
Meanwhile, melt the butter in a heavy medium saucepan over medium heat. Add the onion and celery and cook until the onion is translucent, about 3 minutes. Add the sherry and cook until it has evaporated, about 30 seconds. Stir in the flour. Whisk in the hot milk and bring to a simmer. Reduce the heat to low and simmer uncovered, whisking occasionally, until smooth and thickened and no raw flour taste remains, about 10 minutes.

4.
Stir in the cheese until melted, then stir in the broccoli. Season with pepper. (The dip can be prepared up to 1 day ahead, cooled, covered, and refrigerated. Reheat gently in a double boiler over simmering water, whisking often.)

5.
Transfer to a heatproof serving dish and serve hot.

CLASSIC BROCCOLI AND CHEESE DIP
Melt 1 pound pasteurized processed cheese spread, cut into cubes, in a medium saucepan over low heat. Add one 10-ounce package chopped broccoli, thawed and squeezed well to remove excess water, and 1 small onion, shredded on the large holes of a box grater. Heat through.

Roasted Carrot and Peanut Spread

makes 3 cups

MAKE-AHEAD
: The spread can be prepared up to 3 days ahead.

T
he inspiration came from a menu at a pita sandwich restaurant that served carrot hummus, which turned out to be garbanzo bean puree with shredded carrots. My version is all-carrot, with an unusual blend of flavors that promises to be a subject of conversation.

what to spread

Pita bread wedges •
Pita Toasts (page 179) •
Crostini (page 180) •
Flatbread crisps

3 pounds carrots, peeled and cut into 1-inch chunks

2/3 cup extra-virgin olive oil, or as needed

3 scallions, white and green parts, finely chopped, plus more for garnish

3 tablespoons creamy peanut butter

2 tablespoons fresh lime juice

1 teaspoon ground cumin, preferably ground toasted seeds (see page 10)

1 garlic clove, crushed through a press

teaspoon ground hot red (cayenne) pepper

Salt to taste

Chopped roasted peanuts for garnish

1.
Position a rack in the top third of the oven and preheat the oven to 400°F. Lightly oil a jelly-roll pan.

2.
Toss the carrots with 1 tablespoon of the oil on the pan, and spread them out. Add ¼ cup hot water and cover tightly with foil. Roast for 20 minutes. Remove the foil and continue roasting until the carrots are tender and tinged with brown (some may be caramelized—that’s fine), 20 to 30 minutes longer.

3.
Transfer the carrots to a food processor, add the scallions, peanut butter, lime juice, cumin, garlic, and ground red pepper, and pulse to combine. With the processor running, add enough of the remaining oil to make a thick dip. Season with salt. Transfer to a medium bowl and cover tightly. Refrigerate to blend the flavors, at least 1 hour, or up to 3 days.

4.
Transfer to a serving bowl, top with the peanuts and scallions, and serve at room temperature.

Curried Vegetable Dip

makes 3 cups

MAKE-AHEAD
: The dip can be prepared up to 2 days ahead.

T
his gently spiced dip is a natural for crudités. Play up the Indian connection by also serving pappadums and other Far Eastern breadstuffs.

what to dip

Pappadums (see
page 168) • Indian bread,
such as naan, cut into
bite-sized pieces •
Flatbread crisps •
Broccoli and
cauliflower florets,
prepared for dipping
(see page 85) • Carrot
sticks • Celery sticks •
Cherry tomatoes •
Cucumber slices •
Zucchini slices

One 12-ounce container whipped cream cheese

½ cup plain yogurt, plus more if needed