The Culinary Connoisseur
Dip It!
Jul
While waiting for your steak to come off the grill, we
like to serve some easy accompaniments. Homemade chips with tasty
vegetable-based dips are perfect because they will stave off your hunger
without tons of calories. Both the chips and the dips can be done early in the
day so your preparation is a bit less hectic.
tells us that pieces of flatbread have always been used to pick up food in
cultures that are not familiar with modern eating utensils.
since the 1950’s. The popularity of this food has led manufacturers to create
special dishes to serve the chips and dip. They are among the best selling
dishes throughout the United States. But you don’t need a special dish to serve
you’re your favorite chips and dips; any medium-sized bowl and large platter
will do.
your next barbecue:
Grilled Eggplant Dip with Spicy Tortilla Chips
For the chips:6 6” tortillas
1/4 cup canola oil
Salt and freshly ground pepper
2 tablespoons ground cumin
2 medium eggplants
3 cloves garlic
3-4 pickled cherry peppers, drained
1/4 cup olive oil
2 tablespoons wine vinegar
3 tablespoons chopped fresh parsley or cilantro leaves, plus more for
garnish
Kosher salt and freshly ground pepper to taste
Prepare the chips:
side with salt, pepper and cumin. Place on a baking sheet and bake until
lightly golden brown. When cool enough to handle, cut into eighths or break
into chip-size pieces.
Prepare the dip:
Preheat the grill to medium high. Grill the whole
eggplants until soft, about 25 to 30 minutes. Let cool slightly, cut each in
half, and remove the flesh and place it in the work bowl of a food processor.
Add the remaining ingredients and process until smooth. Season with salt and
pepper, to taste. Scrape the mixture into a serving bowl, garnish with
additional chopped cilantro, and serve with the baked tortilla chips.
2 large everything bagels
4 tablespoons butter, melted
3 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon kosher salt
1/8 teaspoon freshly ground pepper ( or more to taste)
2 tablespoons canola oil
4 small onions, chopped
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
½ teaspoon dried thyme
1 cup mayonnaise
Preheat oven to 350 degrees.
with olive oil. Add butter and olive oil to a cookie sheet or jellyroll pan. Tip and rotate baking dish until entire bottom
is coated with butter and oil.
repeat. Transfer soaked bagel slices to a baking sheet.
In a small bowl, mix spices and sprinkle over bagel
slices.
Bake for 5 minutes. Flip slices. Bake for an additional 5
minutes or until desired crispness is reached.
Cool and store in an airtight container for up to 5 days.
Prepare the dip:
Preheat grill to medium. Place onions, oil, vinegar,
salt, pepper and thyme in a foil baking pan and put in the grill. Cover and
cook until onion shave softened and caramelized completely, about 40 to 50
minutes, stirring occasionally. Remove from heat and let cool to room
temperature.
needed. Serve with the bagel chips.
3 pitas cut into 8 wedges
4 tablespoons light olive oil
2 cloves garlic, crushed
Salt and freshly ground black pepper
For the dip:
1 red bell pepper, cut in half, seeds removed
1 medium onion, sliced into thick rings and skewered
4 cloves garlic, threaded on skewers
1 small zucchini, sliced thick
4 tablespoon light olive oil
Kosher salt
Freshly ground black pepper
1 cup mayonnaise
Prepare the chips:
Preheat heat oven to 375 degrees F.
Cut pitas into 8 wedges. Pour olive oil into a bowl and
add garlic, salt and pepper. Brush pita chips with olive oil and garlic
mixture. Arrange pita chips on large baking sheet and bake for 12 to 15
minutes.
Prepare the dip:
Preheat grill to medium.
Place the vegetables in a bowl with the oil, salt and
pepper; toss to coat. Place the vegetables on the grill and cook until they are
slightly charred, turning once or twice. Remove from grill and cool.
Place in a food processor and process until slightly
chunky. Stir in the mayonnaise. Taste and add salt and pepper if necessary. Serve
with the pita chips or raw vegetables.
Hearty appetite!