Authors: Rick Rodgers
Dip It! (3 page)
makes 2 ¾ cups
MAKE-AHEAD
: The dip can be prepared up to 1 day ahead, then baked just before serving.
I
grew up not far from Castroville, known as the Artichoke Capital of the World. I well remember weekend morning rides along the California coast when road stands sold artichokes for a nickel each, and our lunches with mountains of boiled artichokes and mayonnaise. When artichoke dip became popular in the sixties (promoted by Best Foods as a way to cook with their Hellmann’s/Best Foods mayonnaise), I fell in love immediately, as it featured one of my favorite food combinations. Here is my offering for the perfect artichoke dip.
what to dip
Potato chips, store-bought or homemade (page 171 or 174) • Baguette slices • Crostini (page 180) • Pita bread wedges • Pita Toasts (page 179) • Breadsticks, store-bought or homemade (page 184) • Cooked artichoke leaves, reserved from the recipe • Celery sticks • Zucchini rounds
4 medium globe artichokes (about 10 ounces each), preferably with stems attached
1½ cups (6 ounces) shredded havarti or Monterey Jack
¾ cup freshly grated Parmesan
¾ cup mayonnaise
1½ tablespoons chopped fresh dill
1 garlic clove, crushed through a press
cup fresh bread crumbs (whirl crusty bread in the blender or food processor)
2 teaspoons olive oil
1. Bring a large pot of lightly salted water to a boil over high heat. Add the artichokes and place a heatproof bowl or plate on top to keep them submerged. Cook until the artichokes are very tender and the leaves are easy to pull off, 45 minutes to 1 hour. Drain and rinse under cold water until cool enough to handle.
2. Working with one artichoke at a time, pull off the leaves until you reach the thin core of very tender leaves. Place the leaves in a plastic bag and refrigerate to serve with the dip, if desired. Pull off the core to reveal the heart. Using a dessert spoon, scoop out and discard the fuzzy choke. Using a small sharp knife, trim off any tough skin from the hearts and the stems, if attached (the inner stem has the same flavor as the heart). Chop the heart and stems into ½-inch cubes.
3. Mix the chopped artichoke, havarti, Parmesan, mayonnaise, dill, and garlic in a medium bowl. Transfer to a 3- to 4-cup baking dish. (The dip can be covered and refrigerated for up to 1 day.)
4. Position a rack in the center of the oven and preheat the oven to 350°F.
5. Sprinkle the bread crumbs on the dip and drizzle with the oil. Bake until the dip is bubbling, 20 to 30 minutes (longer if it’s been refrigerated). Serve hot.
ORIGINAL ARTICHOKE DIP
Mix ½ cup Hellmann’s or Best Foods mayonnaise, ½ cup sour cream, one 14-ounce can artichoke hearts, drained and chopped,teaspoon hot red pepper sauce. Bake as directed.
Spinach-Leek Dip makes 3 cups
MAKE-AHEAD
: The dip can be prepared up to 2 days ahead.
T
he classic spinach dip, like so many other favorite dips and dunks, starts with an envelope of dried soup mix (you’ll find the classic recipe on every package of Knorr Vegetable Soup, Dip, and Recipe Mix). I have served the mix-and-serve version often, simply because everyone loves it so much, and I include the recipe here. But when I serve my friend Diane Kniss’s recipe (see the variation), they line up at the dip bowl! I also enjoy making this tarragon-scented rendition with fresh vegetables, and it too has the party guests licking the bowl.
what to dip
Potato chips, store-bought or homemade (page 171 or 174) • Broccoli and cauliflower florets, prepared for dipping (see page 85) • Carrot sticks • Celery sticks • Cucumber slices • Tiny new potatoes, cooked (see page 87) • Zucchini rounds
4 teaspoons olive oil
Two 6-ounce bags baby spinach
1 cup thinly sliced leeks (white part only)
½ cup finely chopped red bell pepper
¼ cup chopped shallots
2 garlic cloves, minced
Salt and freshly ground black pepper to taste 1 cup sour cream
1 cup mayonnaise
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. In batches, stir in the spinach, wilting each batch before adding more. Sprinkle the spinach with 1 tablespoon water, cover, and cook until the spinach is tender, about 5 minutes. Drain, rinse, and cool. A handful at a time, squeeze the excess liquid from the spinach. Chop coarsely.
2. Heat the remaining 2 teaspoons oil in the skillet over medium heat. Add the leeks and red pepper and cook, stirring often, until softened, about 3 minutes. Stir in the shallots and garlic and cook, stirring often, until softened, about 2 minutes. Cool completely.
3. Combine the spinach, cooled vegetables, sour cream, mayonnaise, dill, and cayenne in a food processor and process until blended. Season with salt and pepper. Transfer to a bowl and cover tightly. Refrigerate until chilled, at least 2 hours, or up to 2 days.
4. Serve chilled.
CLASSIC SPINACH DIP
Mix one-ounce container sour cream, 1 cup mayonnaise, one 10-ounce package frozen chopped spinach, thawed and squeezed to remove excess moisture, 3 chopped scallions (white and green parts), and one 1.4-ounce envelope Knorr Vegetable Soup, Dip, and Recipe Mix. Cover and chill. Makes 3 cups.
DIANE’S DELUXE SPINACH DIP
Mix one 16-ounce container sour cream, 2 cups mayonnaise, one 10-ounce package frozen chopped spinach, thawed and squeezed to remove excess moisture, ½ cup chopped scallions, ½ cup chopped fresh parsley, ½ cup chopped fresh dill, one 1.4-ounce package Knorr Vegetable Soup, Dip, and Recipe Mix, and 1 tablespoon cheese-based salad seasoning (such as Salad Supreme). Cover and chill. Makes 5 ½ cups.
Chile con Queso
makes about 4 cups
MAKE-AHEAD
: The vegetables for the dip can be prepared up to 8 hours ahead; the dip is best served as soon as it is made.
U
nfortunately, many chile con queso recipes don’t live up to the true meaning of the name—it should be chiles with cheese, (not cheese with chiles) and a good amount of fresh, mild chiles is in order. While some north of the border cooks swear by processed cheese (which does melt smoothly and resists separating), a combination of Monterey Jack and Cheddar gives great results. The dip tends to separate if overheated, so keep it warm at the very lowest heat level, or make and serve it in batches to keep it looking its best.
what to dip
Tortilla chips, store-bought or homemade (page 176) • Broccoli florets, prepared for dipping (see page 85) • Cherry tomatoes • Mushroom caps • Zucchini wedges
1 tablespoon olive oil
1 medium onion, finely chopped
1 jalapeño, seeded and minced
2 garlic cloves, minced
One 15-ounce can diced tomatoes in juice, drained
3 mild chiles, such as Anaheim, New Mexico, or poblanos, roasted (see page 9), peeled, seeded, and chopped
½ cup heavy cream
1½ cups (6 ounces) shredded Monterey Jack
1½ cups (6 ounces) shredded sharp Cheddar