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    Dips & Spreads: 46 Gorgeous and Good-for-You Recipes
    Dips & Spreads: 46 Gorgeous and Good-for-You Recipes
    Dips & Spreads: 46 Gorgeous and Good-for-You Recipes
    Ebook160 pages1 hour

    Dips & Spreads: 46 Gorgeous and Good-for-You Recipes

    By Dawn Yanagihara and Angie Cao

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    About this ebook

    Enjoy festive and flavorful dips made from wholesome, guilt-free ingredients with this cookbook featuring forty-five easy recipes.

    Everyone loves a good dip, but these dips love you back. There’s no mayo- or sour cream–laden guilt here! These healthful options are a snap to whip up, travel well, and are sure to be the talk of the party. With inspiration from the Middle East, the Mediterranean, Asia, and the Americas, these forty-five go-to recipes featuring root veggies, legumes, pulses, and nuts are guaranteed palate and waistline pleasers.
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateNov 24, 2015
    ISBN9781452149448
    Dips & Spreads: 46 Gorgeous and Good-for-You Recipes

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      Book preview

      Dips & Spreads - Dawn Yanagihara

      Introduction

      Here’s a truth: Everyone loves a good dip. This is true for a few reasons. For one, eating with our hands is supremely gratifying. There are no dinner-table formalities, or even utensils, to detract from the pleasures of eating delicious food. Then there’s the social act of dipping into a communal bowl, and our natural association of dips with parties. Dips are not weeknight fare. Rather, they make appearances—along with libations, usually—at informal gatherings and celebrations, so how can we not equate a dip with merriment? Finally, the serve yourself approach to dips means customized noshing. With no preset or plated portions set in front of us, we choose for ourselves the item to dunk (pita chip or carrot stick?), scoop up as little or as much as we want (fearful of or intrepid about garlic breath?), and repeat as many times as we like (just three bites or do we quietly polish off the bowl?).

      The dips that most of us grew up eating are decidedly retro. They’re laden with mayonnaise, bogged down by cream cheese, and seasoned with soup packets. They tasted good then, and we still like them, but a large part of their appeal is in the nostalgia they evoke. If you’re like me, these days you prefer foods that satisfy because they’re wholesome and they derive their taste from fresh, robustly flavored ingredients, not from a surfeit of unhealthful or fatty processed products. (The exception: bacon, which sneaked its way into just one recipe in this collection.)

      Fortunately, the cuisines of the Mediterranean, Middle East, and South Asia include myriad dips and spreads—from chunky, rustic tapenade to smooth, spreadable hummus. Ingredients such as legumes, pulses, vegetables, nuts, olives, or yogurt are used as a base, and aromatic spices, fragrant herbs, pungent garlic, or fruity olive oil serve as flavorings. Some of the dips and spreads that you’ll find in these pages are traditional, time-tested combinations; some are riffs on classics; and some are original creations. Many are vegan, most are vegetarian, and quite a few can be made with less effort than you probably thought possible. All are flavor-packed and healthful, so you can dip and spread with abandon.

      Tips for Delightful Dips and Superb Spreads

      As far as dishes for entertaining go, dips and spreads are by far the easiest to make. And since most achieve peak taste only after the ingredients have had the opportunity to mingle for at least 30 minutes, there’s no need for last-minute preparations or carefully orchestrated timing. For optimal flavor, here are a few dip and spread tips to bear in mind.

      GET RID OF (GARLIC) GERMS

      Although garlic is available year-round in grocery stores, it does have a season (summer). Garlic that has been stored for out-of-season use has thick, papery outer layers, and the cloves often contain germs, or green shoots, which at later stages of development sprout from the tops of the cloves. The germ, when raw, tastes acrid and hot. When a recipe calls for raw garlic—and lots of recipes in this book do—it’s best to check whether there’s a germ at the center of the clove and, if there is, to remove it before chopping or mincing. To do this, simply halve the clove lengthwise, look for a green core in each half and, if present, use the tip of a paring knife to pry it out. (A very young germ may be pale yellow in color and not so sharp in flavor, but you may as well remove it since you’ve opened the clove.) Cooking tames the harsh flavor of the germ, so removal isn’t necessary for garlic that sees heat. Please note that these recipes specify the size of garlic cloves to be used. This is important because when you’re making just a bowl or so, as these recipes do, the amount of garlic used has to be carefully balanced with the other ingredients.

      ’TIS THE SEASON(ING)

      Don’t be timid when seasoning a dip with salt and pepper. When I taste a dip after making it and think it’s missing something, more salt is often the answer. A squeeze of lemon juice or a splash of another acidic ingredient (such as wine vinegar) also enhances flavors. Tasted on its own, a properly seasoned dip should verge on overseasoned. Keep in mind that the amount of dip scooped up on a dipper is usually quite small and the dipper itself is relatively mild, so the dip needs to be flavor-packed. (That said, if you’re serving extremely salty crackers or chips, don’t be overzealous when seasoning your dip.)

      TEMPER, TEMPER

      Cold temperature dulls flavors in foods of all sorts, and it stiffens consistencies, too. For these reasons, it’s best to give any dip or spread that’s been refrigerated a chance to lose its chill before serving (an exception is Roasted Red Pepper and Chipotle Whipped Feta on page 94, which has the best consistency when it is slightly chilled). Allow the dip 45 to 60 minutes at room temperature and give it a stir or two during that time to help it along.

      THE LAST WORD: GARNISH

      Many dips and spreads benefit from a garnish—a smattering of herbs, a sprinkle of nuts, a dusting of spice, a drizzle of extra-virgin olive oil. Olive oil adds an attractive glisten and helps prevent the surface of the dip from drying out. It also supplies its own nuances (fruity, peppery, buttery) and, as a fat, carries the flavors of the other ingredients, so that the dip tastes richer, deeper, and more complex. If you’ve made your dip several hours in advance, chop the herb garnish right before using. And no matter what types of garnishes you’re using, add them just before serving so they look fresh and vibrant.

      What to Serve With?

      For dips and spreads with thick, dense, or firm consistencies, offer dippers with enough substance and structure, such as toasted baguette slices or carrot crudités, so that they won’t snap or break during scooping or slathering. Thin, more fluid dips are usually best served with absorbent items, such as slices of fresh baguette, fresh pita bread, and focaccia or vegetables with textures that can grip or shapes that can scoop. Dips that fall in the middle in consistency work

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