Cate's World Kitchen » dip

Baba Ghannouj

Cate — Mon, 08 Feb 2010 13:38:50 +0000

I make hummus all the time. I just love having it in the fridge as an easy snack, and it’s rare that I don’t have all the ingredients on hand. Baba ghannouj, on the other had, is a little more “special occasion” to me. The ingredients are pretty similar, with smoky eggplant rather than garbanzo beans, but the process is slightly more complicated.

There’s the charring of the eggplant that has to come first, and that takes a little more effort than just opening a can of garbanzos.

Some people recommend roasting the eggplant in a hot oven, others suggest putting it under the broiler. I will stick with the burner on my gas oven, even if it makes a little bit of a mess. The most crucial thing is to make sure the skin gets very charred, and the whole eggplant is very soft. Once that’s accomplished, the rest is easy! Like hummus, you’ll want to play around with the amounts listed. Some people like a lot of lemon, others prefer more garlic. When I have fresh mint around, I love to chop up a few leaves and mix them in to add another layer of flavor.

Recipe:
1 large eggplant
2 cloves garlic
1/4 cup lemon juice
1/2 tsp kosher salt
2 tbsp tahini
1 tbsp olive oil
fresh mint (optional)

Place the eggplant over a gas burner and turn every few minutes until all the skin is black and charred and the entire eggplant is very soft. Place in a bowl and cover with a clean towel. When the eggplant is cool enough to handle, scrape off and discard the skin (I like to use a paring knife to scrape it off). Put the eggplant into the food processor (if there are a lot of large seeds, throw them out, but most of the time I don’t bother).

Peel the garlic and mash it up with the salt in a small mortar and pestle. Once you have a smooth paste, add it to the food processor with the remaining ingredients. Pulse until smooth, then taste and adjust seasonings.

Serve garnished with fresh mint

Herb Dip

Cate — Sat, 03 Jan 2009 22:37:00 +0000

This is a great, fresh-tasting dip that I served with carrots, cucumbers, cauliflower, and broccoli. I have discovered that broccoli and cauliflower are a whole lot more enjoyable as crudites when you submerge them in boiling water for about 30 seconds, then dip in cold water and drain.

I would love to try some variations with cilantro, garlic, or dill, but this is a great base recipe to play around with.

2 cups lowfat sour cream

2 tbsp lime juice

1/3 cup chopped fresh parsley

2 tbsp chopped fresh tarragon

5 green onions (green parts only), thinly sliced

pinch sea salt

Combine all ingredients and puree with an immersion blender or in a food processor. Serve with assorted vegetables.

Hot Artichoke Dip

Cate — Mon, 27 Oct 2008 01:19:00 +0000

If you consider yourself a health-conscious eater, you may as well stop reading now. While this dip might be a heart attack waiting to happen, it is so addictive and so good that it’s totally worth it! As long as you don’t eat it every day, that is.

The jalapenos make it just spicy enough, and on a chilly fall afternoon, this is a perfect snack! I got the recipe from my friend Jessica, who got it from a co-worker, and it is definitely staying in my personal collection

Recipe:
2 15-oz cans artichoke hearts
1 small can diced jalapenos
1 cup mayonaise (yep, this is why it might be best not to eat this on a daily basis
1/2 cup shredded parmesan cheese, divided

Drain and chop the artichoke hearts.
In a bowl, combine them with the jalapenos, mayonaise, and 1/4 cup of parmesan.
Mix well, and spread in an 8″ square pan.
Sprinkle with remaining cheese.
Bake at 350 for about 20 minutes, or until bubbly.
Serve with crackers, chips, or small pieces of French bread.