Dip It! (15 page)

3. Add the tomatoes, tomato paste, lemon juice, and cayenne to the onions. With the processor running, gradually pour in the remaining ½ cup oil and process until thickened. Season with salt. Transfer to a bowl. Cover and refrigerate until chilled, at least 1 hour, or up to 2 days.

4. Transfer to a serving bowl. Serve chilled or at room temperature.

White Bean and Roasted Garlic Dip

wmakes about 3 cups

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

C
anned beans and garlic are always in my kitchen, so it’s no trouble at all to whip up a batch of this dip for impromptu get-togethers. As for what herb to use, I simply see what needs to be trimmed back in the garden.

what to dip

Bruschetta (page 182) •
Crostini (page 180) •
Flatbread crisps •
Celery sticks • Cherry tomatoes • Fennel
bulb, cut into sticks

Two 15½- to 19-ounce cans cannellini (white kidney beans)
1 large head garlic, roasted (see page 10)
1 tablespoon chopped fresh herbs, such as sage, rosemary, and/or thyme (preferably a combination of all three), or 1 teaspoon dried Italian seasoning
2 tablespoons fresh lemon juice
teaspoon crushed hot red pepper
cup extra-virgin olive oil, or as needed
Salt to taste

1. Drain the beans, reserving the canning liquid if you plan to refrigerate the dip overnight or longer. Rinse under cold water and drain again.

2. Squeeze the roasted garlic flesh from the skin into a food processor. Add the beans, herbs, lemon juice, and red pepper. With the processor running, add enough of the oil to make a thick dip. Season with salt. Transfer to a bowl, cover tightly, and refrigerate until chilled, at least 1 hour, or up to 3 days.

3. If the chilled dip is too thick, thin with the reserved canning liquid as necessary. Transfer to a serving bowl and serve chilled or at room temperature.

Zucchini, Mint, and Garlic Dip

makes about 2 cups

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

G
uilt-free dips don’t come any more delicious than this one. It’s based on
tzatziki,
the Greek cucumber dip. Shredded zucchini has more flavor than cucumber, and it gives the dip a pretty green color. For purists, I provide the cucumber version as a variation.

what to dip

Pita bread wedges •
Pita Toasts (page 179) •
Carrot sticks • Celery
sticks • Cherry
tomatoes • Cucumber
slices

2 cups plain whole or low-fat yogurt (not nonfat)
2 medium zucchini (about 14 ounces), trimmed
½ teaspoon salt, plus more to taste
4 teaspoons freshly chopped mint
1 garlic clove, crushed through a press
Freshly ground black pepper to taste

1. Line a sieve with dampened paper towels and place over a medium bowl. Spoon the yogurt into the sieve and refrigerate for 1 hour, or until about ¾ cup of whey has drained from the yogurt.

2. Meanwhile, shred the zucchini on the large holes of a box grater. Place in a bowl and toss with the ½ teaspoon
salt. Let stand for 1 hour. A handful at a time, squeeze the excess liquid from the zucchini.

3. Combine the drained yogurt, zucchini, mint, and garlic in a large bowl. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours, or overnight.

4. Transfer to a serving bowl and serve chilled.

CLASSIC TZATZIKI Substitute 2 medium cucumbers, peeled, halved lengthwise, and seeds removed with the tip of a spoon, for the zucchini.

Tuscan Tomato and Basil Topping

makes 2 cups

MAKE-AHEAD
: The topping is best served immediately.

B
ruschetta with tomatoes is something you can find on most Italian restaurant menus year-round—but it shouldn’t be. It should be made only with top-notch, flavorful summer tomatoes, not bland hothouse varieties. Vary the recipe by using the best-tasting tomatoes at the market: heirloom varieties, yellow tomatoes, or even chopped cherry tomatoes will all be wonderful.

what to spread

Bruschetta (page 182)

3 beefsteak tomatoes, halved, seeded, and cut into ½-inch cubes
¼ teaspoon salt
cup pitted and chopped black Mediterranean olives
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil
1 garlic clove, crushed through a press, optional
teaspoon crushed hot red pepper

1. Toss the tomato cubes with the salt in a colander. Let stand in a sink to drain off the excess juices, about 30 minutes.

2. Mix the tomato cubes, olives, basil, oil, garlic, if using, and red pepper in a medium bowl. Serve immediately.

Rib-Sticking Meat and Seafood Dips

I
think of these as my Super Bowl dips—the kind of rib-sticking fare that will satisfy the hungriest guy. Hearty and filling, some of these dips are so substantial they are actually spreads. (In fact, I look forward to having leftovers of the Ham and Swiss Cheese Spread or Italian Tuna and Caper Spread to use as sandwich fillings.) With one glance, you’ll know whether or not to serve them with a knife.

For food safety reasons, it is important to keep these dips at their optimum serving temperature. Cold dips should be kept chilled, and hot dips warm, for no longer than two hours. See page 5 for suggestions on how to work within these restrictions.

Long Island Clam Dip

makes 2 cups

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

W
hile old-fashioned clam dip may have its fans, canned clams are not an especially exciting item. So, when faced with a surplus of fresh steamed clams, I decided to accept the challenge of making a clam dip that I would serve to my friends. Be careful when seasoning the dip, because the clam cooking liquid can be salty. Use plump, meaty cherrystone clams; if only smaller littlenecks are available, increase the number of clams to twelve.

what to dip

Potato chips, store-bought
or homemade
(page 171 or 174) •
Tortilla chips, store-
bought or homemade
(page 176) • Baguette
slices • Crostini (page
180) • Flatbread crisps
• Broccoli florets,
prepared for dipping
(see page 85) • Celery
sticks • Cherry
tomatoes

6 cherrystone clams, scrubbed, soaked in cold water to cover for 1 hour, and drained
1 small onion, sliced
1 cup water
2 garlic cloves, minced
1 tablespoon olive oil
One 8-ounce package cream cheese, at room temperature ¼ cup milk
2 scallions, white and green parts, finely chopped
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste

1. Combine the clams, onion, and water in a large saucepan and bring to a boil over high heat. Cover tightly and cook until all of the clams open, about 7 minutes. Using tongs, transfer the clams to a platter to cool.