If you haven't already noticed, when there is a holiday, major event, birthday, or some sort of celebration approaching I am (1) most likely having a party and (2) scrambling to plan the extensive menu to satisfy all of my wonderfully different friends. On Super Bowl Sunday I will be watching the game (not really) with a wonderful group of people. The best thing about my group of friends is the fact that they are all so diverse. We have psychologists, lawyers, musicians, composers, stylists, actors, painters, photographers, graphic designers, bakers, chefs, and the unemployed. The worst thing about my friends is the fact that we have some major food limitations. We have the vegetarians, the shellfish-intolerant, and the lactards.. I mean the lactose intolerants. This can make the menu planning process a bit difficult but it's okay, some people will just have to eat guacamole for dinner. I kid I kid!
In typical Jack Germain fashion (I will use this phrase a lot..) I have been scouring over dip recipes for weeks. Put on your game face and let's do this!
BEET, CHICKPEA & ALMOND DIP
1 LARGE 8 OZ BEET CUT INTO 3/4-INCH CUBES
1 CUP CHICKPEAS
3/4 CUP EXTRA VIRGIN OLIVE OIL
1/4 CUP SLIVERED ALMONDS
5 GARLIC CLOVES
1 1/2 TABLESPOONS RED WINE VINEGAR
Cook beet in medium saucepan of boiling salted water until tender (approx. 10 mins). Drain and place in food processor. Add chickpeas, almonds, and garlic. Blend until smooth. Add red wine vinegar and blend well. Season with salt and pepper, and additional vinegar, if desired. Cover and chill. Bring to room temperature before serving. Serve with pita chips.
BLUE CHEESE & CARAMELIZED SHALLOT DIP
1 TABLESPOON VEGETABLE OIL
1 1/4 CUPS THINLY SLICED SHALLOTS (APPROX. 4 OZ)
3/4 CUP MAYONNAISE
3/4 SOUR CREAM
4 OZ BLUE CHEESE, ROOM TEMP
Heat oil in a medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
Whisk together mayonnaise and sour cream in a medium bowl to blend. Add blue cheese. Using a rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to tastes with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.
CREAMY WHITE BEAN DIP
1 15-oz CAN CANNELLINI BEANS, DRAINED
1 1/2 TABLESPOONS LEMON JUICE
1 1/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 GARLIC CLOVE
3/4 TEASPOON GROUND CUMIN
1 TABLESPOON CHOPPED FRESH MINT
1 TABLESPOONS CHOPPED FRESH DILL
1 TEASPOON GRATED LEMON PEEL
Puree first 5 ingredients in a food processor until almost smooth. Season with salt and pepper. Mix mint, dill, and lemon peel in a small dish and sprinkle over.
THE BEST SPINACH ARTICHOKE DIP EVER. SERIOUSLY, EVER.
2 GARLIC CLOVES, MINCED
2 TABLESPOONS MINCED ONION
1/4 REAL BUTTER
1/4 CUP ALL PURPOSE FLOUR
2 CUPS HEAVY CREAM
1/4 CUP CHICKEN BROTH (VEG BROTH)
2/3 CUP GRATED PECORINO ROMANO CHEESE
2 TEASPOONS LEMON JUICE
1/2 TEASPOON HOT SAUCE
1/2 TEASPOON SALT
1/4 CUP SOUR CREAM
(2) 10 OZ. BOXES BOXES FROZEN CHOPPED SPINACH- THAWED & DRY
12 OZ. JAR ARTICHOKE HEARTS- DRAINED, CHOPPED
1/2 CUP SHREDDED WHITE CHEDDAR CHEESE
In a 2-quart saucepan over medium heat, saute garlic and onion in butter until golden, about 3-5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in cream and broth and continue cooking until it boils. Once boiling, stir in Pecorino Romano, lemon juice, hot sauce, & salt. Stir until cheese has melted. Remove from heat and cool for 5 minutes. Stir in Sour cream and fold in spinach and artichoke hearts. Put mixture in serving dish and sprinkle with cheese. Microwave before serving.
- - - - Don't feel like cooking at all?? - - - -
Order the Kors D'oeuvres Party Pack! This Brooklyn based company makes some of the best homemade dips in New York and will deliver SIX of them plus flat breads and crackers to your door for ONLY $100.
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