Recipe#9658
Title: Dips
rec.food.recipes archive
Dips
AFRICAN RED DIP WITH SHRIMP(ATA SAUCE WITH SHRIMP)
West African Ata Sauce is based on a homemade red pepper paste, complex
with the flavors of many spices.
RED PEPPER PASTE: 1/4 C dry red wine
1 t ground red pepper
3/4 t salt
1/4 t ground ginger
1/8 t ground cardamom
1/8 t ground coriander
1/8 t ground nutmeg
1/8 t ground cloves
1/8 t ground cinnamon
1/8 t black pepper
1/8 of a med onion
1 small clove garlic
1/4 C paprika
SAUCE: 1 C chili sauce
12 chilled cooked and peeled shrimp
To prepare Red Pepper Paste, process all Paste ingredients except paprika
in blender until smooth, scraping sides of blender frequently. Heat
paprika in 1-quart saucepan 1 minute. Add spice mixture gradually, stirring
until smooth. Heat, stirring occasionally, until hot, about 3
minutes. Cool. To prepare Sauce, mix together chili sauce and only 2
tablespoons Red Pepper Sauce (reserve rest in refrigerator for use at
another time). Serve Sauce with chilled cooked shrimp.
ANCHOVY-GARLIC DIP
(BAGNA CAUDA)
Meaning "hot bath," Bagna Cauda is an Italian dish that was traditionally
served steaming hot as a cold-weather meal, with lots of fresh bread for
dipping.
2 cans (2 oz each) anchovy fillets
1/2 C margarine or butter, softened
2 cloves garlic, cut into halves
Snipped parsley
Vegetable Dippers (See NOTE) or
Italian bread sticks
Drain anchovies, reserving 1 tablespoon oil. Process anchovies,
reserved oil, margarine and garlic in blender on medium speed, scraping
sides of blender frequently, about 1 minute. Garnish with parsley. Serve at
room temperature with Vegetable Dippers. NOTE: These can include
carrot sticks, cauliflower or broccoli flowerets, celery sticks, cucumber or
zucchini sticks, green onion pieces, small whole mushrooms, red or green
pepper strips, radishes with stems.
ARTICHOKE DIP
1 pkg frozen artichoke hearts (10 oz)
1 C sour cream
1 C mayonnaise
1/2 C grated Parmesan cheese
PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix
together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts
and mix thoroughly. Turn into a baking dish and bake until hot and bubbly.
AVOCADO AND RAISIN DIP
2 avocados, peeled, pitted and chopped
1/2 C raisins
1/2 C oil
1/4 C lime juice
1 t sugar
1 t salt
1/4 t freshly ground pepper
Place all ingredients in blender container. Cover and blend on high
speed until smooth, about 45 seconds. Serve with raw vegetables, assorted
crackers or fried tortillas.
BEAN AND GARLIC DIP
2 C cooked pinto beans
1/4 C mayonnaise or salad dressing
1 clove garlic, finely chopped
1 1/2 t ground red chiles
1/4 t salt
Dash pepper
Tortilla chips
Mix all ingredients except tortilla chips. Cover and refrigerate 1 hour.
Serve with tortilla chips.
GUACAMOLE DIP
1 avocado, peeled and seeded
1 T lemon juice
2 T chopped canned green chiles
1/2 C chopped tomato
2 T mayonnaise
1 t salt
1/8 t garlic powder
4 drops hot pepper sauce
Cooked artichokes, chilled (optional)
Puree avocado with lemon juice in blender. In small bowl, combine
avocado mixture, green chiles, tomato, mayonnaise, salt, garlic powder and
hot pepper sauce. Cover and chill 1 hour. Serve with chilled artichokes,
if desired.
CORN AND WALNUT DIP
2 pkg (8 oz each) cream cheese,
softened
1/4 C oil
1/4 C lime juice
1 T ground red chiles
1 T ground cumin
1/2 t salt
Dash pepper
1 can (8 3/4 oz) whole kernel corn,
drained
1 C chopped walnuts
1 small onion, chopped (about 1/4 C)
Beat all ingredients except corn, walnuts and onion in large bowl on
medium speed until smooth. Stir in corn, walnuts and onion. Serve with
tortilla chips.
CURRY DIP
1 C mayonnaise
1 1/2 t curry powder
1/2 t dry mustard
2 t lemon juice
1/8 t salt
Fresh cut vegetables or seafood
Blend together mayonnaise, curry powder, mustard, lemon juice and salt.
Chill and serve as dip for fresh cut vegetables or seafood, if desired.
EGGPLANT DIP
(BABA GHANNOOJ)
1 med eggplant (about 1 lb)
1 small onion, cut into fourths
1 clove garlic
1/4 C lemon juice
1 T olive or vegetable oil
1 1/2 t salt
Vegetable Dippers (See NOTE)
Pierce eggplant 3 or 4 times with fork. Bake at 400F until very soft,
about 40 minutes. Cool. Pare eggplant and cut into cubes. Process eggplant,
onion, garlic, lemon juice, oil and salt in blender on high speed until
smooth. Serve with Vegetable Dippers.
NOTE: These can include carrot sticks, cauliflower or broccoli flowerets,
celery sticks, cucumber or zucchini sticks, green onion pieces, small
whole mushrooms, red or green pepper strips, radishes with stems.
REFRIED BEAN DIP
1 (29-oz) can refried beans
1 (4-oz) can chopped ripe olives
1/2 C minced onion
1/4 C bottled taco sauce
1 t garlic salt
1 1/4 C shredded cheddar cheese
Tortilla chips
Combine refried beans, olives, onion, taco sauce, garlic salt and 1 cup
cheese. Spoon into 1-quart baking dish and sprinkle with remaining 1/4 cup
cheese. Bake at 350F 30 minutes. Serve with tortilla chips.
SOFT CHEESE DIP
1/4 C butter or margarine, softened
1/2 lb mild cheddar cheese, shredded
2 T minced parsley
1 1/2 T minced jalapeno chile
1/2 t hot pepper sauce
1 T Worcestershire sauce
Cream butter until light and fluffy. Add cheese, parsley, jalapeno chile,
hot pepper sauce and Worcestershire and beat until smooth.
SPICY TUNA DIP
1 (13-oz) can tuna
1 (6.5-oz) jar or can jalapeno chiles,
chopped
1 onion, minced
1/2 C mayonnaise
Chopped cilantro
Tortilla chips (optional)
Mix tuna with chopped jalapeno chiles and jalapeno liquid. Add onion to tuna
mixture. Stir in mayonnaise until consistency is mushy. Sprinkle
cilantro on top and serve with tortilla chips, if desired.