Cookaholics Bulletin Board

Does anyone have a good recipe (or idea) for dip to add to a crudite platter? I am hosting my bookclub next week and a veggie platter is a standard offering, but I am tired of hummus and spinach dip and would like to offer something a bit more exciting.
Thnks for your help (again)
ilene

Hi Ilene,
I like both of these with with veggies. The first is from epicurious and the 2nd from TOBB but I can't remember who. The notes in the recipe are hers and the bottom ones mine. I did use the light mayo and it was just fine and do use Thai basil instead of regular if you can find it (and if the Thai dip is from one of you, sorry for not giving you credit).
Sun-dried Tomato, Coriander, and Roasted Red Pepper Dip
Can be prepared in 45 minutes or less.
two 7-ounce jars roasted red peppers, drained
3 ounces sun-dried tomatoes (not packed in oil, about
30), soaked in hot
water for 5 minutes and drained well, reserving 3
tablespoons of the
soaking liquid
2 cloves, garlic chopped fine
1 ½ teaspoons ground cumin
1 to 2 bottled pickled jalapeño chiles, seeded and
minced (wear rubber
gloves)
1 teaspoon fresh lemon juice
¼ cup chopped fresh coriander
¼ cup chopped scallion
4 ounces cream cheese, cut into bits and softened
tortilla chips as an accompaniment
In a food processor purée the red peppers, the tomatoes,
the garlic, the cumin, the jalapeños, the lemon juice,
the coriander, and the scallion until the mixture is
smooth, add the cream cheese and salt to taste, and
purée the mixture, adding enough of the reserved
tomato-soaking liquid to thin the dip to the desired
consistency and scraping down the side of the bowl
occasionally, until it is smooth. Transfer the dip to a
serving bowl and serve it with the tortilla chips.

Categories:
30 Minute, Healthy, High Fiber, Simple, Vegetarian
Keywords:
Dip Moroccon


Source

Gourmet April 1992
Servings/Yield

2 1/3 cups
Course

Appetizer

Thai Curry Dip

½ cup light mayo (I use Hellman's regular, only because I don't own a light mayo)
¼ cup sour cream
1 teaspoon green curry paste (the stuff from Thai Kitchen is fine)
½ teaspoon grated ginger
1 clove crushed garlic
½ lime - grated rind + juice
Combine together & chill

Notes:
Thai basil is also very good in this. I used low fat mayo and sour cream.



Source

CI BB
Servings/Yield

3/4 cups

Here are a couple too (1st one is a warm dip so apologies if that's what you're looking for):

Artichoke-Crab Dip with Cumin-Dusted Pita Chips
1/2 cup soft tofu -- finely chopped
4 tablespoons parmesan cheese -- grated
2 tablespoons dijon mustard
2 teaspoons dried oregano
black pepper
1 16 oz carton sour cream
6 ounces lump crabmeat
2-14 ounce cans artichoke hearts -- drained and chopped
1 tablespoon parmesan
2 tablespoons breadcrumbs
1/2 teaspoon paprika

Cumin-Dusted Pita Chips
8 6-inch pita bread rounds -- cut into 6 wedges
1 teaspoon ground cumin

Preheat oven to 350.
To make Pita Chips:
Coat a baking sheet (or french fry screens) with cookin spray. Place pita wedges on pan; coat with cooking spray. Sprinkle with cumin and bake for 8 minutes or until lightly browned.
To make dip:
Combine tofu with 4 tbsp parmesan cheese, mustard, oregano, pepper and sour cream in a large bowl. Gently fold in crab meat and artichoke hearts. Spoon mixture into a 1-quart baking dish sprayed with baking spray and sprinkle with remaining 1 tablespoon parmesan, breadcrumbs and paprika. Bake for 20 minutes or until browned.

***Caesar Dip with Parmesan and Anchovies
By Cooks Illustrated
Serving Size : 16

1 cup mayonnaise
1/2 cup sour cream
1/2 cup grated parmesan cheese
1 tablespoon lemon juice
1 tablespoon fresh parsley -- minced
2 medium garlic cloves -- pressed or 2 tsp minced
2 anchovy fillets -- minced to paste
black pepper

Combine all ingredients in a medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour; serve cold with crudites.

NOTES : Can be refrigerated in airtight container for up to 2 days.

This is really good, and can be served warm or cold, although I prefer it warm (see my notes below):

GREEN CHILE CHEESE SPREAD/DIP

This is ultra thick, so I thinned it out with extra sour cream and a little milk. Also, it's not hot/spicy, so I added more hot sauce and chili powder to taste. I omitted the Monterey Jack and used about 7 1/2 oz of cheddar, a mixture of Cabot extra sharp and Dubliner, plus I doubled the green chiles.
*UPDATE: I tried it warm and prefer it that way, and it doesn't need to be thinned out.

"A make-ahead cheese spread. Serve with corn chips, tortillas, or your favorite assortment of crackers."

Ingredients:

4 ounces cream cheese, softened
1/4 cup sour cream (I used an extra 4 - 5 tsp when serving cold)
1 cup shredded cheddar cheese (about 4 oz)
1 cup shredded Monterey Jack cheese (about 4 oz)
1 (4-oz.) can diced green chiles (I used 2 cans)
3 tablespoons sliced green onion (I used about 5 Tbsp, about 3 - 4 scallions)
1/2 teaspoon hot pepper sauce (I used more, to taste)
1/2 teaspoon chili powder (I used a little more)
1/4 teaspoon ground cumin (I used a little more)

Directions:

COMBINE cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve.

Makes 2 cups (mine yielded more, about 2 2/3 cups).

Posted at Recipezaar under "THREE CHEESE GREEN CHILE SPREAD"
http://www.recipezaar.com/19079
(Photo and original recipe at:
http://infinityfoodrecipes.blogspot.com ... pread.html

tapenade and bruschetta with crostini on the side are always nice!
I also love goat cheese with a really good balsamic drizzled over it.

Thanks for all of the great suggestions. I have printed them all and if I don't use this time around, I will in the future. I need to stay away from a cheese based dip because I will be serving a spicy/sweet pecan cream cheese spread and as I mentioned, a crudites platter is pre-programed for this group and one of the dips will be perfect.
ilene