Monday, May 14, 2012

Dip Night

Did you ever have "treat dinners" as a kid? Maybe you called them something else, but hopefully everybody gets to experience this growing up. Maybe it was "breakfast for dinner" or ham and cheese waffles like I read about in Bon Appetit. For us, we had two treat dinners- different at my mom's and my dad's. That, and tons o' presents and holiday meals at Christmas time, is the only plus in the broken home column.

So, at my mom's "treat dinner" (yes, we called it that) was cottage cheese and fruit. See, I come by healthy eating honestly. At my dad's, almost every Friday night we would have homemade pizza. I am declaring Dip Night the new treat dinner in my house.

How did this come about? I was looking through my hundreds of recipes saved on my computer thinking that I should make an effort to start cooking the older ones (i.e. the recipes that have now been transferred to three computers). I have a whole lot of dips saved- great for parties and potlucks, but how many dips can you really eat at once? Three, as it turns out. This post could have been called "An Orgy of Dairy", but lets keep it clean folks. With the dips we had pita chips and tortilla chips.

One Year Ago: nada

Buffalo Chicken Dip is as amazing as it sounds. The author on Ezra Pound Cake calls it "pure man-bait" (are you reading this single ladies?). Get the recipe by clicking HERE.

Mediterranean 7-Layer Dip: I threw this one in to be at least a little healthy, and it turned out to be the sleeper hit of the night. Recipe below.

Goat Cheese Spinach and Artichoke Dip: I think I over-cooked this one so it was dry and we didn't eat a lot of it, but I mixed it into filling for chicken manicotti the next day and that was amazing. Get the recipe by clicking HERE

Adapted from Cooking With My Kid
  • 1 cup hummus, store bought or homemade (recipe below)
  • 3/4 cup arugula pesto (recipe below), or store bought basil pesto (reduce to 1/2 cup)
  • 1 cup tzatziki
  • 1/2 cup black olives, sliced (optional)
  • 2 plum tomatoes, seeded and diced
  • 2 green onions, chopped finely
  • 1/2 cup crumbled feta
  • 2 large pitas, cut into wedges
Heat oven to 400 degrees F. Place pita wedges on a large baking sheet. Bake 5 minutes or until golden on one side. Flip them over and bake until golden a crisp on the other side, about 2 more minutes.

Make hummus if using homemade and transfer to a bowl. Then make pesto- no need to wash food processor if you've scraped the hummus out pretty well. 

Spread hummus in bottom of your serving dish (mine was 11x7). Spread pesto over top, then tzatziki. Sprinkle over olives, if using, then tomatoes, green onions, and feta. Refrigerate if not eating immediately.

Traditional hummus has tahini, a sesame seed paste like peanut butter, but I don't keep that around just to make hummus. It's just as good without. 
  • 1 14-oz can chickpeas, drained and rinsed
  • 1 clove garlic, peeled
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt (or more to taste if using no-sodium chickpeas)
  • 1/2 tsp black pepper
  • water
Place all ingredients but water in a food processor. Process until mostly smooth. Scrape down bowl, add 2 tbsp water, process again until a totally smooth, adding a little more water if necessary.

This can also be made with baby spinach, or a combination of both. Great as a pasta sauce, on fish or chicken. 

2 cups arugula or baby spinach, washed and dried
1 clove garlic
1 tbsp lemon juice
1/4 cup fresh basil (stems and leaves together are ok- they'll be pureed)
3 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
water, if needed

Place all ingredients but water in a food processor. Process until smooth, scraping down bowl periodically, adding water a tbsp at a time if needed.

No comments:

Post a Comment