Dip It! (13 page)

Broccoli and
cauliflower florets,
prepared for dipping
(see page 85) •Carrot
sticks • Celery sticks •
Cherry tomatoes •
Cucumber slices •
Zucchini slices

1 ounce dried porcini mushrooms, rinsed under cold water to remove grit

1 cup hot water

2 tablespoons unsalted butter

10 ounces assorted wild mushrooms, such as cremini and stemmed shiitake, finely chopped

¼ cup chopped shallots

2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme

1 cup homemade or canned low-sodium chicken broth

1 cup milk

2 tablespoons all-purpose flour

2 cups (8 ounces) shredded Swiss cheese

cup freshly grated Parmesan

Salt and freshly ground black pepper to taste

1.
Soak the dried mushrooms in the hot water in a small bowl until softened, about 20 minutes. Drain in a sieve
lined with moistened paper towels, reserving the soaking liquid. Coarsely chop the mushrooms.

2.
Melt the butter in a large skillet over medium heat. Add the fresh mushrooms and cook, stirring often, until they give off their liquid, about 5 minutes. Add the chopped soaked mushrooms and their liquid and cook until the liquid evaporates and the mushrooms begin to brown, about 7 minutes. Stir in the shallots and thyme, and cook until the shallots are softened, about 1 minute.

3.
Meanwhile, bring the broth and milk to a simmer in a small saucepan over medium heat, or use a microwave.

4.
Sprinkle the mushrooms with the flour, mixing well. Reduce the heat to low and stir to cook the flour without browning, about 1 minute. Gradually whisk in the hot broth mixture. Bring to a simmer and cook until the dip is lightly thickened and no raw flour taste remains, about 5 minutes. Remove from the heat and stir in the Swiss and Parmesan cheeses until melted. Season with salt and pepper. (The dip can be prepared up to 1 day ahead, cooled, covered, and refrigerated. Reheat in a double boiler.)

5.
Transfer to a heatproof serving dish. Serve hot.

Vidalia Onion Spread

makes about 1 cup

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

M
y friend Kelly Volpe contributed this dip, which was created on a whim for a friend’s birthday party. Be sure to use Vidalia, Maui, Texas Sweet, or other sweet onions, not the savory yellow Spanish variety. The spread is great on its own, but I like to serve blue cheese with it—the combination of sweet and salty is terrific.

what to spread

Baguette slices •
Crostini (page 180) •
Flatbread crisps •
Celery sticks

4 large sweet onions, quartered lengthwise

12 large garlic cloves, peeled

1 tablespoon extra-virgin olive oil

1 tablespoon honey

Salt and freshly ground black pepper to taste

2 tablespoons chopped fresh chives, plus more for garnish

1.
Position a rack in the top third of the oven and preheat to the oven to 350°F. Lightly oil a 13 × 9-inch baking dish.

2.
Toss the onions and garlic together in the baking dish. Whisk the oil and honey in a small bowl, drizzle over the
onions and garlic, and toss to coat. Season with salt and pepper.

3.
Bake, stirring occasionally, until the onions are golden brown and tender, about 40 minutes. Let cool completely.

4.
Puree the onions and garlic in a blender or food processor. Add the chives and pulse to mix. Transfer to a small bowl. Cover tightly and refrigerate until chilled, at least 2 hours, or up to 3 days.

5.
Transfer to a serving bowl and sprinkle with chives. Serve chilled, with a small knife for spreading.

Pesto-Mascarpone Dip

makes about 1¾ cups

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

M
ascarpone is a creamy cheese that cries out to be turned into a dip. Pesto gives a lift to its buttery flavor. To make the dip thin enough for fragile chips, add more sour cream or stir in some milk.

what to dip

Potato chips, store-bought
or homemade
(page 171 or 174) •
Fresh baguette slices •
Bruschetta (page 182) •
Crostini (page 180) •
Carrot sticks • Celery
sticks • Cherry
tomatoes • Cucumber
slices • Zucchini slices

1 cup packed fresh basil leaves, plus a sprig for garnish

¼ cup freshly grated Parmesan

2 garlic cloves, crushed through a press

¼ cup extra-virgin olive oil

One 8½-ounce container mascarpone cheese, at room temperature

cup sour cream, or more as needed

Salt and freshly ground black pepper to taste

1.
Combine the basil, Parmesan, and garlic in a food processor and process until finely chopped. With the processor running, gradually add the oil, to make a puree. Add the mascarpone and sour cream and process, scraping down the bowl occasionally, until combined. If desired, add more
sour cream to get the desired thickness. Season with salt and pepper. Transfer to a small bowl, cover, and refrigerate until chilled, at least 2 hours, or up to 2 days.

2.
Serve at room temperature, garnished with the sprig of basil.

Spicy Radish and Red Pepper Dip

makes about 3 ½ cups

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

W
hen considering the radish, most cooks simply don’t get past the salad bowl, but its peppery flavor is the beginning of a very tasty dip.

what to dip

Potato chips, store-bought
or homemade
(pages 171 or 174) •
Crostini (page 180) •
Pita Toasts (page 179) •
Flatbread crisps •
Carrot sticks • Celery
sticks • Cherry
tomatoes • Cucumber
slices • Zucchini slices

12 large radishes, scrubbed

One 12-ounce container whipped cream cheese

2 red bell peppers, roasted (see page 12), peeled, seeded, and chopped

½ cup sour cream

2 tablespoons chopped fresh chives, plus more for garnish

Salt and freshly ground black pepper to taste

1.
Using a food processor fitted with the shredding disk or the large holes of a box grater, shred the radishes. A handful at a time, squeeze out the excess moisture from the radishes.

2.
With a rubber spatula, mash the cream cheese, radishes, roasted peppers, sour cream, and chives in a
medium bowl until combined. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours, or overnight.

3.
Transfer to a serving bowl and sprinkle with chopped chives. Serve chilled.

Raspberry-Poppy Seed Vinaigrette

makes 1½ cups

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

S
weet-and-sour dips spark the appetite, making this one a good choice for a not-too-filling appetizer before a big dinner. Raspberries give the dip a refreshingly fruity flavor and make it thick enough to cling to the most slippery crudités.

what to dip

Broccoli and
cauliflower florets,
prepared for dipping
(see page 85) • Carrot
sticks • Celery sticks •
Cherry tomatoes •
Cucumber slices •
Zucchini slices

½ pint raspberries

¼ cup cider vinegar

¼ cup fresh orange juice

1 teaspoon sugar

1 teaspoon dry mustard

½ teaspoon salt

¼ teaspoon freshly ground black pepper

¾ cup vegetable oil

2 tablespoons poppy seeds

1.
Combine the raspberries, vinegar, orange juice, sugar, mustard, and salt in a food processor and pulse to combine. With the processor running, gradually pour in the oil to make a thick vinaigrette. Strain through a fine sieve
(remove the raspberry seeds) into a bowl. Stir in the poppy seeds. Cover and refrigerate until chilled, at least 1 hour, or up to 3 days.