Let's get dipping E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2024

Seitenzahl: 106

Beschreibung

Dive into this deliciously tempting collection of tantalizing dips from familiar classics to new and enticing creations. With such a variety of dips now available to buy, it's no wonder that the 'chip and dip' is the go-to snack for any occasion. Whether you're spreading them on bread or crackers, dunking in vegetable crudités, breadsticks or hot chips, the vast array of choice in the world of dips is truly outstanding. Featuring more than 50 recipes for easy homemade dips these recipes are designed to cater for all tastes. Choose from cream cheese and mayo-based varieties, fresh and zingy salsas or fiery sriracha and sweet chilli options. Whether you want sociable and relaxed party food for sharing, crave indulgent and comforting TV night grazing snacks, or simply prefer a healthy alternative to high-fat salty snacks, check out this enticing collection and you'll find it here.

Leseprobe

LET’S GET

dipping!

LET’S GET

dipping!

Over 80 easy & delicious recipes to whip up at home

Designer Paul Stradling

Senior Editor Abi Waters

Head of Production Patricia Harrington

Creative Director Leslie Harrington

Editorial Director Julia Charles

Indexer Vanessa Bird

This edition published in 2024 by

Ryland Peters & Small

20–21 Jockey’s Fields

London

WC1R 4BW

and

341 E 116th St

New York

NY 10029

www.rylandpeters.com

Text © Ghillie Basan, Fiona Beckett, Jordan Bourke, Chloe Coker & Jane Montgomery, Ross Dobson, Amy Ruth Finegold, Dunja Gulin, Ursula Ferrigno, Matt Follas, Vicky Jones, Kathy Kordalis, Jenny Linford, Dan May, Theo A. Michaels, Hannah Miles, Louise Pickford, James Porter, Fiona Smith, Milli Taylor, Jenna Zoe and Ryland, Peters & Small 2024 (see page 144 for full recipe credits).

Design and photographs © Ryland Peters & Small 2024 (see page 144 for full image credits).

10 9 8 7 6 5 4 3 2 1

The authors’ moral rights have been asserted.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

ISBN: 978-1-78879-604-0

E-ISBN: 978-1-78879-636-1

A CIP record for this book is available from the British Library.

US Library of Congress CIP data has been applied for.

Printed in China

Notes

• Both British (Metric) and American (Imperial plus US cup) measurements are included in these recipes for your convenience; however it is important to work with one set of measurements only and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• All eggs are medium (UK) or large (US), unless otherwise specified. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

Contents

Introduction

Chapter 1 Classic

Chapter 2 Virtuous

Chapter 3 Wholesome

Chapter 4 Deluxe

Chapter 5 Dirty

Chapter 6 Dippers

Index

Credits

Introduction

Who doesn’t enjoy a delicious dip? The ultimate in food for sharing, dips are most often enjoyed at social gatherings – from drinks or a movie night in with a few friends to celebratory parties and special occasion buffets. Designed to be enjoyed from a communal bowl, dips can be paired with dippers to create customized bites to suit every taste and are often eaten with one hand, leaving the other hand free to cope with a glass of wine! Here are some simple guidelines to successful dip service:

Season with care. Although it’s usual to season to taste during preparation, it’s best to check the seasoning of your dip with your intended dipper. Salted or peppered breadsticks or crackers may mean that less seasoning is required in the dip itself. Likewise if you are serving a dip with very bland dippers, the dip needs to be full of flavour and bordering on over-seasoned. A squeeze of lemon juice or a splash of wine vinegar can often give a dip the lift it needs at the last minute.

Allow time. Where possible avoid serving your dips straight from the fridge. Giving them a little time to come to room temperature will mean they are a better dipping consistency and have a fuller flavour. Hot dips should be served hot, of course, but not dangerously so. Always carefully check the temperature of a hot dip yourself before serving to others.

Presentation matters. Garnishing your dips creatively can make them more appealing as well as hint at the flavours contained within. Reserve a sprig of fresh herbs, a few jewel-bright edamame beans or pomegranate seeds; add a scattering of toasted pine nuts or sesame seeds; a dusting of paprika for colour contrast or a slick of good quality olive oil, balsamic glaze or pomegranate molasses can look very attractive. Always add your garnish just before serving.

Perfect pairings – which dippers to choose?

Crisps/chips Potato crisps/chips have a deliciously crunchy texture and are often quite resilient. Choose from the numerous potato, root vegetable, corn, rice, pitta or bagel products available in stores or make your own using the recipes provided in this book. Try and flavour-match your chips and dips sympathetically – for example, sweet potato chips work well with cool, creamy dips; salty potato chips are good with rich, cheesy dips; or use simple pitta with spiced dips, etc. If unsure, it’s best to stick to plain or salted varieties to avoid any flavour clashes.

Crackers Seeded and whole-grain crackers are good all-rounders but work particularly well with bean and pulse-based dips as their nuttiness complements both the earthy flavour and texture of these wholesome dips.

Crudités Batons and strips of crisp vegetables are a healthy and colourful choice. Choose from raw carrots, celery, sweet (bell) peppers, cucumbers, radishes and chicory/endive leaves to create a classic selection. If you want to add interest, you can also use baby corn, asparagus spears, sugar snap peas, broccoli and cauliflower florets, but these are all best if blanched for just a minute or two before serving.

Bread Soft, fresh bread is good for absorbing light dips. Cubes of focaccia and slices of fresh baguette/French stick work well. Middle-eastern style breads such as pitta and lavash are better sliced into strips and lightly toasted to give them a firmer texture. Ditto for oven-baked crostini toasts, which make excellent crispy dippers. A good tip is to buy part-baked baguettes/French sticks which are easier to slice very thinly. Then simply brush your slices on both sides with olive oil and bake on a tray in an oven preheated to 180°C (350°F) Gas 4 for 8–10 minutes until light brown and crispy. Crostini also have the advantage of keeping in an airtight container for up to 5 days, so can be made in batches in advance and stored.

CHAPTER 1

Classic

Everyday go-to dips

Classic hummus

This hugely popular tasty, nutty-flavoured Middle Eastern dip is so easy to make at home. Serve it with pitta bread, falafel or vegetable crudités as a snack or alongside other mezze dishes for a light meal.

125 g/¾ cup dried chickpeas/garbanzo beans

1 teaspoon bicarbonate of soda/baking soda

salt

2 garlic cloves, peeled and crushed to a paste in a mortar with a pestle

4 tablespoons tahini

freshly squeezed juice of 1 lemon

toasted or griddled pitta bread, to serve

TO GARNISH

extra virgin olive oil

paprika or sumac

finely chopped fresh flat-leaf parsley

SERVES 4–6

Soak the chickpeas overnight in plenty of cold water with the bicarbonate of soda.

Next day, drain and rinse. Put in a large pan, add enough fresh cold water to cover well and bring to the boil. Reduce the heat and simmer for 50–60 minutes until tender, skimming off any scum. Season the chickpeas with salt, then drain, reserving the cooking water and setting aside 1 tablespoon of the cooked chickpeas for the garnish.

In a food processor, blend together the cooked chickpeas, garlic, tahini and lemon juice. Gradually add the cooking liquid until the mixture becomes a smooth paste. Season with salt.

Transfer the hummus to a serving bowl. To serve, make a shallow hollow in the centre using the back of a spoon. Pour in a little olive oil, top with the reserved whole chickpeas, a sprinkle of paprika or sumac and the chopped parsley. Serve with toasted or griddled pitta bread.

Variations

Roast garlic hummus Preheat the oven to 180°C (350°F) Gas 4. Cut about 1-cm/½-in. off the top of a whole bulb of garlic and discard. Loosely wrap the garlic in foil and roast in the preheated oven for about 45 minutes until very soft. Let cool. Squeeze the soft garlic cloves out of their skins and add to the chickpeas when blending.

Griddled vegetable hummus On a barbecue/grill or in a griddle/grill pan, cook slices of sweet red or yellow (bell) pepper, aubergine/eggplant and/or courgette/zucchini that have been tossed with a little olive oil. Add to the chickpeas when you blend them.

Roasted red pepper & chickpea hummus

This delightfully quick and easy hummus is perfect as it comes, but is even better with a bit of tangy feta cheese crumbled over the top.

50 g/2 oz. roasted red (bell) peppers from a jar or can

400-g/14-oz. can chickpeas/garbanzo beans, drained (reserve a splash of the liquid)

3 tablespoons extra virgin olive oil

1 garlic clove, lightly crushed

2 teaspoons freshly squeezed lemon juice

½ fresh red chilli/chile (optional)

½ teaspoon salt

a little crumbled feta cheese (optional)

MAKES ABOUT 500 G/2 CUPS

Add all the ingredients to a food processor (including a splash of chickpea liquid) and blitz until you have a smooth paste. Taste for seasoning, adding more lemon juice and/or salt as preferred. Transfer to a serving bowl. If you wish, sprinkle a little crumbled feta over the top.

Feel free to add any soft green herbs you like to the food processor as another option (fresh basil works very well with the red pepper).

Tomato salsas

Nothing beats a simple, refreshing and appealingly textured relish, to serve alongside cold meat platters, atop hamburgers or as part of a Mexican feast. These four variations use the same tomato base to offer vibrant, colourful, tropical-tasting, summertime salsas that add a zingy taste to any plate.

TOMATO, APPLE & TARRAGON

300 g/10 oz. tomatoes

1 apple, peeled, cored and diced

freshly squeezed juice of ½ lemon

3 teaspoons finely chopped fresh tarragon leaves

salt and freshly ground black pepper

TOMATO & SWEETCORN

300 g/10 oz. tomatoes

the kernels from 1 cob/ear of corn

1 tablespoon finely chopped red onion

2 tablespoons chopped fresh coriander/cilantro

1 tablespoon olive oil

1 teaspoon white wine vinegar

a pinch of smoked paprika

salt and freshly ground black pepper

TOMATO & MANGO

300 g/10 oz. tomatoes

1 ripe mango, peeled, pitted and diced

4 tablespoons chopped fresh coriander/cilantro

grated zest and freshly squeezed juice of ½ lime

1 tablespoon olive oil

salt and freshly ground black pepper

CHILLI TOMATO

300 g/10 oz. tomatoes

2 red chillies/chiles (see method Note)

1 garlic clove, peeled and crushed

2 tablespoons extra virgin olive oil

1 teaspoon balsamic vinegar

2 tablespoons chopped fresh coriander/cilantro

salt and freshly ground black pepper

ALL SERVE 4

For each of the salsas, halve the tomatoes and scoop out the soft seedy pulp, creating tomato shells. Finely dice the tomato shells, discarding the hard, white, stem base.

In a bowl, toss together the diced tomato and all the remaining ingredients for your chosen salsa. Season with salt and black pepper, and serve.

Note: To prepare the chillies, grill/broil them until charred on all sides. Wrap in a plastic bag (so that the steam will make them easier to peel) and set aside to cool. Once cool, peel, deseed and finely chop the chillies, being careful to wash your hands thoroughly after handling. Once prepared, use the chopped chillies following the method above.

Taramasalata

This delicious Greek dip is easier to make from scratch than you might think. Using a decent blender is key, as the texture should be smooth and light. Serve with olives and plenty of toasted pitta bread for a light lunch or snack, or as part of a mezze feast with other dips and small plates.

200 g/7 oz. can cod roe, drained

1 small red onion, grated

½ teaspoon cayenne pepper

2 tablespoons freshly squeezed lemon juice

1 chunky slice of toasted bread

50 ml/3½ tablespoons milk

100 ml/7 tablespoons extra virgin olive oil, plus extra to serve

salt and freshly ground black pepper

TO SERVE

olives

toasted pitta bread

MAKES ABOUT 500 G/2 CUPS

Add the drained cod roe to a food processor, breaking it up with the back of a fork, then add the grated onion, cayenne pepper and lemon juice and season generously with salt and black pepper.

Soak the toasted bread in the milk for a minute, then squeeze out the excess liquid and tear the toast into the food processor (discard the leftover milk). Pulse everything in the food processor to begin with, then increase the speed and start drizzling in the olive oil until it has all been added.

Add a couple of tablespoons of water at the end to smooth the taramasalata if needed. Taste, adding more salt, lemon juice or cayenne as preferred.

Serve in a bowl with a little extra drizzle of olive oil, a few olives alongside and some toasted pitta bread for dipping.

Creamy fava & chicory dip

This soft, creamy mixture of puréed dried broad/fava beans is found in Puglia, southern Italy, where it is called ‘ncapriata or fave e cicoria. A similar dish called ‘macco’