Friday, April 23, 2010

Take a DIP!

I just had to share my {fav} dips for parties this season!  BBQ's are sprouting up everywhere...and why not be "that" guest who brings something new and different to the table - literally!  Enjoy....and tell me what you think!

{basil & lemon dip}
2 large egg yolks
1 tbsp lemon juice
2/3 cup olive oil
2/3 cup sunflower oil
4 garlic cloves
handful of fresh green basil
handful of fresh opal basil
salt and pepper

Place egg yolks and lemon juice in blender, process briefly until they are just lightly blended together.  Pour the olive oil and sunflower oil into a pitcher and stir them together.  With motor running, very slowly pour the oil into the blender.  Once half of the oil has been added, the remaining oil can be incorporated more quickly in a steady stream.  Continue blending to form a thick, creamy texture.  Peel and crush the garlic cloves.  Alternatively, place them on a chopping board and sprinkle with salt, then flatten them with the heel of a heavy-bladed knife and chop the flesh.  Flatten the garlic again to make a coarse puree.  Tear both types of basil into small pieces and stir them into the creamy mixture along with the crusted garlic puree.  Add salt and pepper to taste, then transfer the dip to a serving dish
{be creative!}.  Cover with clear plastic wrap and chill until party time!  Serve with baked potato wedges or your favorite crusty bread.

{raspberry dip}
2 tbsp raspberry vinegar
1 tbsp sugar
2/3 cup raspberries
1 large fresh red chili, seeded and finely chopped

Mix vinegar and sugar in small pan.  Heat gently until the sugar has dissolved, stirring constantly, then add the raspberries.  When the raspberry juices start to flow, tip the mixture into a sieve set over a bowl.  Push the raspberries through the sieve using the back of a ladle.  Discard the seeds.  Stir the chili into the puree.  When the dip is cold, cover and place in a cool place until needed.  Serve with grilled, skewered baby shrimp for a wonderful appetizer at any summer party! {for a vegetarian version, serve with chunks of cheese or firm tofu}

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