The Canadian Press
Holiday entertaining isn’t complete without an interesting dip or two. Here’s a selection of savoury and sweet ones to try.
ROMANO BEAN HUMMUS
This versatile and nutritious hummus is perfect with vegetables or crackers but also works well as a spread on wraps.
For a chunkier version, use a mortar and pestle to make the hummus.
2 cans (each 540 ml/19 oz) romano beans, drained and rinsed
75 ml (1/3 cup) canola oil
15 ml (1 tbsp) lemon juice (approx)
1 ml (1/4 tsp) each salt and pepper
50 ml (1/4 cup) finely chopped onion
In a food processor, puree beans with oil, lemon juice, salt and pepper. Pulse in onion until well combined.
If you like your hummus tangy (sour), add more lemon juice.
Makes 750 ml (3 cups).
Source: cookspiration.com.
LAYERED MEXICAN DIP
This dip has taste and visual appeal. Serve with baked tortilla chips or whole-grain crackers as a nutritious appetizer or snack.
250 ml (1 cup) plain 0 per cent Greek yogurt
15 ml (1 tbsp) reduced-sodium taco seasoning mix
2 ripe avocados, halved, pitted and peeled
175 ml (3/4 cup) salsa
375 ml (1 1/2 cups) shredded reduced-fat cheddar cheese
In a medium bowl, combine yogurt and seasoning mix. Spread evenly over bottom of a 23-cm (9-inch) glass pie dish.
In a small bowl, mash avocados, then evenly spread over yogurt. Evenly top with salsa, then with cheese.
Makes 6 to 8 servings.
Source: cookspiration.com.
WARM ROASTED MUSHROOM, GREEN ONION AND CHEDDAR DIP
This warm, zesty dip can be made a couple of days ahead and baked as guests arrive.
Cremini mushrooms have a deeper flavour than white mushrooms and work particularly well in this dip.
Serve with crispy vegetable sticks and fresh baguette slices for dipping.
500 g (1 lb) mushrooms (cremini and/or white), chopped
30 ml (2 tbsp) butter, melted
2 ml (1/2 tsp) dried thyme
2 ml (1/2 tsp) crumbled dried rosemary
Pepper, to taste
250 g (8 oz) brick-style cream cheese, softened
375 ml (1 1/2 cups) shredded old or extra-old cheddar cheese
1 green onion, finely chopped
Preheat oven to 220 C (425 F).
On a rimmed baking sheet, combine mushrooms, butter, thyme, rosemary and pepper. Roast for about 30 minutes, stirring twice, or until mushrooms are browned and dry. Let cool.
If you plan to bake this dish right after it is prepared, reduce oven temperature to 180 C (350 F).
In a bowl, mash cream cheese. Stir in roasted mushrooms, cheddar and green onion. Pack into a 1-l (4-cup) baking dish. This can be covered and refrigerated for up to 2 days.
If uncooked dish has been refrigerated, preheat oven to 180 C (350 F). Uncover and bake for 20 to 30 minutes or until hot and bubbly.
Makes about 500 ml (2 cups), 12 servings.
Source: Dairy Farmers of Canada.
SHRIMP WONTONS WITH ASIAN DIPPING SAUCE
Asian hors d’oeuvres are very popular for entertaining and this simple recipe for wontons will wow guests. The dipping sauce is also a nice accompaniment to other types of Asian treats.
250 g (8 oz) chopped cooked shrimp
250 g (8 oz) chive and onion cream cheese
30 ml (2 tbsp) chopped coriander
5 ml (1 tsp) chopped fresh ginger root
5 ml (1 tsp) sesame oil
32 wonton wrappers
Toasted sesame seeds
Asian Dipping Sauce
50 ml (1/4 cup) soy sauce
50 ml (1/4 cup) rice vinegar
Chopped coriander, to taste
Sauce: Combine soy sauce and rice vinegar; add coriander. Serve warm or a room temperature.
For wontons, preheat oven to 220 C (425 F).
In a bowl, combine shrimp, cream cheese, coriander, ginger root and sesame oil. Mix well.
Place about 10 ml (2 tsp) of the mixture in the centres of wonton wrappers. Brush edges with water, bring corners together over filling, twist and pinch to seal.
Place wontons on a baking sheet, brush outsides with water and sprinkle with sesame seeds. Bake, 1 dozen at a time, for 8 minutes or until golden around edges.
Serve warm with dipping sauce.
Makes 32 wontons.
Source: Dairy Farmers of Canada.
PINA COLADA DIP
This gives a tropical twist to all kinds of fruit but also is a nice accompaniment to a muffin and is great as a topping for waffles or pancakes.
30 ml (2 tbsp) unsweetened grated coconut
125 ml (1/2 cup) mascarpone cheese
125 ml (1/2 cup) thick plain yogurt (Greek-style)
30 ml (2 tbsp) sugar
125 ml (1/2 cup) crushed pineapple
Preheat oven to 180 C (350 F).
Spread coconut on an oven-safe dish and bake for 5 minutes. Remove from oven and let cool.
In a blender, mix mascarpone, yogurt and sugar until smooth. Pour into a bowl and add pineapple and coconut. Stir and serve.
Makes 6 servings.
Source: Dairy Farmers of Canada.
FETA, HERB AND BACON DIP
This tasty dip is great with raw vegetables or crackers. It can also be made with an equal amount of ricotta, cottage cheese or cream cheese instead of the feta.
1 medium zucchini, cubed
50 ml (1/4 cup) chopped fresh chives
50 ml (1/4 cup) chopped cilantro
15 ml (1 tbsp) chopped fresh mint
125 ml (1/2 cup) sour cream
175 ml (3/4 cup) crumbled feta cheese, divided
Freshly ground pepper, to taste
45 ml (3 tbsp) crumbled crispy cooked bacon
In a small saucepan, combine zucchini and 50 ml (1/4 cup) water. Bring to a boil and cook, covered, for 5 minutes. Rinse with cold water to cool, then drain.
In a food processor, combine cooled zucchini, herbs, sour cream and 125 ml (1/2 cup) of the feta and process until well combined. Season generously with pepper.
Transfer mixture to a bowl. Sprinkle with bacon and remaining feta and serve.
Makes about 500 ml (2 cups).
Source: Dairy Farmers of Canada.
FRUIDELICIOUS DIP
This fruit dip is great for a party but can also be packed in small containers for school lunches.
If using frozen fruit, don’t let it thaw. It will get too soft and watery for dipping.
375 ml (1 1/2 cups) 2 per cent plain yogurt
30 ml (2 tbsp) liquid honey
1 ml (1/4 tsp) ground cinnamon
1 ml (1/4 tsp) ground nutmeg (optional)
1 l (4 cups) fresh fruit pieces (apple or pear wedges, nectarine slices, banana chunks, pineapple chunks, strawberries, cherries or seedless grapes)
In a bowl, whisk together yogurt, honey, cinnamon and nutmeg, if using. Portion into small bowls or airtight containers. Serve immediately or cover and refrigerate for up to 2 days.
On serving plates or portable containers with lids, arrange fruit pieces around bowl or container of yogurt for dipping.
Makes 4 servings.
Source: Dairy Farmers of Canada.
RICOTTA, AVOCADO AND BASIL DIP
It’s nice when a dip can serve more than one purpose. This one goes well with nachos or raw vegetables but also can be used as a burrito filling.
1 avocado, pitted and peeled
30 ml (2 tbsp) coarsely chopped fresh basil
5 ml (1 tsp) lemon zest
45 ml (3 tbsp) lemon juice
250 ml (1 cup) ricotta
Salt and pepper, to taste
60 g (2 oz) cheddar, grated, or cream cheese
In a food processor, puree avocado with basil and lemon zest and juice. Add ricotta and season generously with salt and pepper.
Transfer to a bowl and stir in cheddar. Chill until ready to serve.
Makes 8 servings.
Source: Dairy Farmers of Canada.
