Dippity-do-dah!
From hot and gooey cheese fondue to seven-layer Mexican dip to old-school French onion soup mix stirred into sour cream, dips are always wonderful party food. They are enjoyed in every style of cuisine.
The Middle East brings us baba ghanoush made with roasted eggplant, which is usually mashed with garlic, lemon juice and olive oil plus various additions such as tahini, onions or tomatoes. From Italy we have bagna cauda - warmed, sexy, extra-virgin olive oil flavored with garlic and anchovies. Its dipables typically are leaves of Belgian endive and radicchio, slices of fresh fennel and crisp bell peppers. And for a salty and slightly bitter dip or spread, tapenade with olives and capers fits the bill. Some folks prefer to make it with all kalamata olives, and some go for a less intense version, adding some California black olives. I like to add stuffed green olives for a slightly different twist. Cooked, puréed legume dips have been eaten since prehistoric times. Hummus is a popular favorite and good for you, too. Known by a variety of names throughout the Middle East, the Mediterranean and India, hummus is made from protein-rich garbanzo beans. The dip can be made vegan or with a touch of plain yogurt to add a bit more body and tang. These days hummus appears on grocery shelves in many variations, with roasted garlic, roasted pepper or a plethora of spices.
For my recipes this month, I decided to do an Italian-inspired Creamy White Bean Dip with lots of garlic and fresh rosemary. It is made with canned beans, so is perfect to put together on the fly. I like to serve it with crisp flat bread or crostini, olives and sun-dried or oven-roasted tomatoes, or with an antipasto tray of goodies.
Another recipe on the lineup is an Asian twist to the Indian yogurt dip, raita. You can use whole-milk plain yogurt, but if you are watching your waistline, then use low-fat or fat-free plain yogurt or a combination of that and fat-free quark. I have added spicy wasabi, fresh ginger and grated cucumber. This is a great dip for rice crackers or veggies.
And for a tasty and colorful holiday dip, deep red, dried cranberries come into play in my Holiday Cranberry, Orange, Walnut & Goat Cheese Dip, which gets a bit of sweetness from a dash of honey. I like to use pretty leaves of Belgian endive as scoopers for this festive dip.
Whatever the occasion, get out of your dip rut and try something new! Who knows what your next party favorite will be.
Chef Kathy Casey is a food, beverage and restaurant concept consultant and food writer. She owns Kathy Casey Food Studios. Her “Dishing” column appears the first Wednesday of the month in The Seattle Times Food section.