Dip It! (17 page)

2. Transfer to a serving bowl and serve chilled.

Hell’s Kitchen Taramasalata

makes 3 cups

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

M
anhattan’s Hell’s Kitchen (sometimes called by its less colorful name, Clinton) has a collection of ethnic markets, but my favorite is International Grocers, where I buy most of my spices and Mediterranean ingredients. They are renowned for their taramasalata, a Greek dip made from salted carp roe, which is much lighter than anyone else’s. The proprietors told me their secret: seltzer. (They also use a bit of almond flour, but I find it isn’t an essential ingredient.) The hardest part is locating the tarama, which can be found at Mediterranean grocers, sold either in bulk from the delicatessen refrigerator or in jars.

what to dip

Pita bread wedges •
Pita Toasts (page 179) •
Potato chips, store
-bought or homemade
(page 171 or 174)

1 large (9-ounce) baking (russet) potato, peeled and cut into 1-inch chunks
½ cup fresh bread crumbs, made from firm country-style bread
½ cup (5 ounces) tarama (salted carp roe, available at Mediterranean grocers)
¾ cup olive oil (not extra-virgin)
2 tablespoons fresh lemon juice
1 tablespoon grated onion (use the large holes on a box grater)
2 tablespoons seltzer, or as needed
Chopped fresh parsley for garnish

1. Bring the potato and enough lightly salted water to cover to a boil in a medium saucepan over high heat. Reduce the heat to medium and cook until the potato is tender, about 20 minutes. Drain well, and transfer to a medium bowl.

2. Soak the bread crumbs in cold water to cover for 1 minute. Drain in a sieve and press out the water. Add to the potato.

3. Using a hand-held electric mixer on medium speed, beat the potatoes and soaked crumbs to combine. Add the tarama, then beating on low speed, add the oil drop by drop (it should take at least 1 minute to add the oil), to make a thick sauce. Add the lemon juice and onion, then add enough of the seltzer to make a light, fluffy dip. Cover and refrigerate until chilled, at least 1 hour, or up to 2 days.

4. Transfer to a serving bowl. Sprinkle with parsley and serve chilled.

Smoked Trout Brandade

makes about 2 cups

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

B
randade, a puree of salt cod and potatoes, is a French classic. Frankly, though, in America, salt cod isn’t a very popular ingredient (at least not with my friends). My version uses smoked trout, an excellent substitute. Don’t be tempted to experiment with other smoked fish: I have, and they are usually too rich.

what to dip

Potato chips, store
-bought or homemade
(page 171 or 174) •
Baked Potato Skins
(page 178) • Baguette
slices • Crostini (page
180) • Cucumber slices

3 medium (7-ounce) baking (russet) potatoes, scrubbed
2 cups (10 ounces) flaked boneless smoked trout
1 garlic clove, crushed through a press
¼ cup heavy cream
¼ cup extra-virgin olive oil
Freshly ground black pepper to taste
Chopped fresh chives or parsley for garnish

1. Position a rack in the center of the oven and preheat the oven to 400°F.

2. Place the potatoes directly on the oven rack. Bake until tender, about 1 hour. Let cool until easy to handle.

3. Halve the potatoes and scoop the flesh out of the skins into a food processor (reserve the potato skins for dipping, if you like). Add the smoked fish and garlic. With the processor running, add the heavy cream and oil, blending until smooth. Season with pepper and transfer to a serving bowl. Cover tightly and refrigerate until chilled, at least 2 hours, or up to 2 days.

4. Transfer to a serving bowl. Serve chilled.

Italian Tuna and Caper Spread

makes about 1 ¾ cups

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

T
his is another spread that I can usually make without a trip to the grocery store for special ingredients, so it gets a workout. My pantry is always stocked with canned tuna, capers, and anchovy paste. Make this with flavorful imported Italian tuna packed in olive oil, if you can, although you’ll find that American brands in vegetable oil or even water will work.

what to spread

Baguette slices •
Crostini (page 180) •
Flatbread crisps •
Cherry tomatoes •
Cucumber slices

Two 7-ounce cans tuna in olive oil, drained
½ cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon anchovy paste
1 garlic clove, crushed through a press
3 tablespoons nonpareil capers, drained and rinsed
2 tablespoons chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper to taste

1. Combine the tuna, mayonnaise, lemon juice, and anchovy paste in a food processor and pulse until smooth.
Add the capers and parsley and pulse until combined. Season with salt and pepper. Transfer to a medium bowl and cover with plastic wrap. Refrigerate until chilled, at least 2 hours, or up to 2 days.

2. Transfer to a serving bowl. Garnish with chopped parsley and serve chilled.

Hot Beef and Pinto Bean Chili Dip

makes 6 cups

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

Y
our Super Bowl party will be even more super with this meaty dip. It’s equally good made with ground pork or the meat loaf combination of ground beef, pork, and veal.

what to dip

Tortilla Chips,
store-bought or
homemade (page 176) •
Corn chips

1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, cored seeded, and chopped
2 garlic cloves, chopped
1 jalapeño, seeded and minced
1 ½ pounds ground sirloin or round
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
One 14½-ounce can diced tomatoes in juice
One 8-ounce can tomato sauce
½ cup lager beer
1 teaspoon salt
½ teaspoon ground black pepper
One 15½- to 19-ounce can pinto beans, drained and rinsed
1 cup sour cream for garnish
1 cup (4 ounces) shredded extra-sharp Cheddar for garnish

1. Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper, garlic, and jalapeño and cook, stirring often, until the onion softens, about 6 minutes. Add the beef and cook, stirring and breaking up the meat with the side of a spoon, until the meat loses its pink color, about 10 minutes. Drain off the fat.

2. Add the chili powder, cumin, and oregano and stir for 30 seconds. Stir in the tomatoes with their juice, the tomato sauce, beer, salt, and pepper. Bring to a simmer. Reduce the heat to medium-low and cook until thickened, about 45 minutes. During the last 10 minutes, add the beans. Remove from the heat and let stand for 5 minutes, then skim the fat that has risen to the surface. (The dip can be prepared up to 2 days ahead. Reheat gently over medium-low heat.)

3. Transfer to a heatproof serving bowl. Spoon the sour cream in the center, sprinkle the cheese around the sour cream, and serve hot.

Hot Beefed-Up Cheese Dip

makes 6 cups

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

C
hile con queso made with “real” cheese is in a class by itself, but let’s face it—most of the chile con queso in this country is prepared with good old pasteurized cheese product, aka Velveeta. There are those who argue that chile con queso is really an American invention, like chop suey, and that it is therefore OK to use Velveeta instead of cheese. (In Mexico, the hot cheese dip is usually called
queso fundido.)
In any event, the main advantage to using the pasteurized cheese product is that it melts smoothly and can be kept warm without separating for long periods. With the addition of ground beef, perhaps this should be called “chili con queso.”

what to dip

Tortilla chips,
store-bought or
homemade (page 176) •
Corn chips

1 tablespoon vegetable oil
1 pound ground round
One 8-ounce jar thick and chunky salsa
1½ pounds pasteurized prepared cheese product, such as Velveeta, cubed

1. Heat the oil in a medium skillet over medium heat. Add the ground round and cook, stirring and breaking up the
meat with the side of a spoon, until cooked through, about 10 minutes. Pour off the fat from the skillet.

2. Add the salsa and bring to a simmer. Gradually stir in the cheese product until melted. (The dip can be prepared up to 1 day ahead, cooled, covered, and refrigerated. Reheat in a large stainless steel bowl set over a saucepan of boiling water.)

3. Transfer to a heatproof serving bowl and serve hot.

Bacon and Cheddar Dip

makes 3 cups

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

T
his dip may be sinfully rich, but it is worth any extra amount of time spent at the gym. I wonder what it would taste like with turkey bacon, reduced-fat cheese, reduced-fat mayonnaise, and nonfat sour cream? I didn’t have the heart to make it that way….

what to dip

Potato chips, store
-bought or homemade
(page 171 or 174) •
Tortilla chips, store
-bought or homemade
(page 176) • Baguette
slices • Crostini (page
180) • Flatbread crisps
• Broccoli florets,
prepared for dipping
(see page 85) • Carrot
sticks • Celery sticks •
Cherry tomatoes •
Zucchini slices

6 bacon slices
1 cup (4 ounces) shredded extra-sharp Cheddar
1 cup mayonnaise
1 cup sour cream
3 scallions, white and green parts, finely chopped
Hot red pepper sauce to taste

1. Cook the bacon in a large skillet over medium heat until browned and crisp, about 6 minutes (starting the bacon in a cold skillet reduces shrinkage and splattering). Transfer to paper towels to drain and cool.

2. Chop the bacon. Wrap and refrigerate 2 tablespoons for the garnish.

3. Stir the cheese, mayonnaise, sour cream, the remaining bacon, and two-thirds of the scallions together in a bowl. Season with hot pepper sauce. Cover and refrigerate until chilled, at least 2 hours, or up to 2 days.

4. Transfer to a serving bowl and top with the reserved bacon and the remaining scallions. Serve chilled.

New Mexican Pork and Green Chile Dip

makes 4 cups

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

I
n the roadside diners of New Mexico, the menu often features green chile, made with plenty of the local green chiles. (It’s so popular, it’s even on breakfast menus!) Served with tortilla chips, it makes a sinus-clearing dip.