Smoked Salmon Spinach Labne Dip

Ingredients:
1 1/2 lb labne (Kefir cheese)
1/2 lb smoked salmon (not lox), flaked
3/4 cup squeezed dry, defrosted frozen chopped spinach
1 shallot, minced
2 tablespoons herbs de Provence
1 1/2 tablespoons Worcestershire sauce
1 tablespoon pepper sherry
1 tablespoon minced chives
1 teaspoon dry mustard
zest of one lemon
sea salt
freshly ground black pepper


Directions:
Mix all ingredients together in a large bowl until well combined and distributed.

My thoughts:

I'd never really had labne, a type of yogurt cheese, much but the tub I had recently made me a instant convert. I had heard it was a great sub for cream cheese or sour cream which I thought was just hyperbole but it really was. It was kind of tart fresh from the tub but once mixed with the other dip ingredients it really tasted like and had the consistency of cream cheese. So good but much less fat. Awesome. For this dip I combined elements of several of my favorite dips into one. It was so good!

Broccoli & Sun-dried Tomato Dip

Ingredients:
4 cups broccoli florets
8 oz cream cheese, at room temperature
8 oz sour cream
1/3 cup minced sun-dried tomatoes (not oil packed)
1 teaspoon Worcestershire sauce
1 teaspoon olive oil
1 minced shallot
2 cloves garlic
salt
freshly ground black pepper

Directions:
Steam the broccoli. Drain thoroughly. Finely chop or pulse briefly in a food processor. Saute the shallot and garlic in the olive oil. Allow it to cool slightly. Add the broccoli, sun-dried tomatoes, shallot, garlic, cream cheese, sour cream and spices to a large bowl. Use a mixer or spoon to combine. Use immediately or refrigerate until ready to eat.

My thoughts:

When I tried these Terra Chips that had carrots, blue potatoes and kobocha in them, I knew I had to make a vegetable-y dip. We had an abundance of broccoli so I steamed some up until it was tender then gave it a whirl in the VitaMix. I had some some sun-dried tomatoes so I added that along with some reduced fat cream cheese and sour cream. I mixed it together in my stand mixer using the whisk attachment and it came out really light and creamy. I normally don't use a mixer for dips but I might always now, it really combined everything in just a few seconds.

The broccoli flavor in this dip is mild and contrasts nicely with the sharp sun-dried tomatoes. I like that is so packed with vegetables because then it doesn't seem like such an indulgence to have some dip and chips with my lunch!

Shrimp & Spinach Dip

Ingredients:
5 oz cooked shrimp, divided use
4 oz cream cheese, at room temperature (reduced fat okay)
1/4 cup packed, defrosted chopped spinach
1/2 cup 0% or 2% Greek yogurt
1/4 cup mayonnaise
1 shallots, sliced
1 1/2 tablespoons horseradish
1 teaspoon Worcestershire sauce
salt
pepper


Directions:
In a food processor, blend together the yogurt, horseradish, half of the shrimp, spices, shallot, mayo and cream cheese until very smooth. Chop the the remaining shrimp. Stir in the spinach and chopped shrimp until just combined. Refrigerate for at least 1 hour before serving.

My thoughts:

In the warm weather, sometimes I cheat and instead of making a side dish, I make a batch of dip and serve it with fresh vegetables or chips and pretzels. It keeps for a few days in the fridge and is perfect to have on hand, especially for days when we are grilling. I've even stored cut up carrots and celery in water filled containers in the refrigerator so all I have to do is fish them out and they are ready to go. This dip is perfect for using up a bit of leftover shrimp (or make extra the next time shrimp is on the menu) and the spinach makes it seem at least a little healthy. The horseradish and Worcestershire sauce is in there to keep it zippy without having to add aged cheese. I hate a bland dip!

Shrimp & Chive Dip

Ingredients:
8 oz small "salad" shrimp or medium shrimp, chopped
8 oz cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons minced chives
2 tablespoons finely chopped Italian parsley
1 teaspoon lemon zest
1/2 teaspoon Worcestershire sauce
1 large clove garlic, minced
1 shallot, minced
1/8 teaspoon celery seed
salt
white pepper


Directions:
In a food processor or blender (I used my Vitamix) blend together the garlic, shallot, mayo, sour cream, parsley, cream cheese, spices, zest, lemon juice, Worcestershire sauce, 1/4 cup shrimp and pulse until smooth. Pour into a medium bowl. Stir in the remaining shrimp. Refrigerate overnight before serving.

My thoughts:

When I was researching recipes for '50s night I read a lot of dip recipes. Books and books worth. While doing so, I was surprised at how many recipes called for seafood of some kind. Crab dip is popular here (witness the rise of the crab pretzel), occasionally I'll see a clam dip but I have never once been to a party where a dip was served with other kinds of seafood was involved. So either it is a retro thing or a regional thing or people are making shrimp, salmon, tuna, lobster and scallop dips and not inviting me over. As it turns out, shrimp dips are pretty good. A lot of the ones I came across called for tiny shrimp suspended in a creamy mixture and that sounded fine, but I had the idea to pulse some shrimp into the sour cream and cream cheese and spread that shrimp flavor throughout the whole dip. It really worked well, there were a few shrimp chunks for texture interest but the whole dip really tasted like shrimp, not plain dip with the occasional shrimp. The chives added a light onion flavor that complemented the shrimp and kept it fresh tasting.

Rachel's Ultimate Crab Dip

Ingredients:
16 oz blue crab claw meat
8 oz cream cheese, at room temperature
3/4 cup sour cream
3/4 cup sharp cheddar
2 1/2 tablespoons mayonnaise
1 1/2 tablespoons Old Bay
1/2 tablespoon Worcestershire sauce
1/4 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon mustard powder
1 shallot, minced


Directions:
Preheat oven to 350. Mix all ingredients EXCEPT the cheddar cheese until they are evenly distributed. Or, if you are like me and you hate mincing yet don't want any chunky shallot bits in the final dip or want make sure the ingredients are fully incorporated, place all of the ingredients EXCEPT the cheddar and crab in a food processor and pulse until smooth. Then stir in the crab.

Spread into a 8x8 inch baking dish. Sprinkle with the cheese in an even layer. For bonus points, shake a bit of Old Bay on top of the cheese.

Bake for about 15 minutes or until the cheese is melted and bubbling.

Serve warm with crackers, pretzels, bread wedges, or plain Utz chips. Cover and refrigerate any leftovers. Bake @ 350 for 10 minutes or so to reheat. I don't recommend microwaving.


Note: For this recipe, quality reduced fat sour cream and cream cheese will work just fine.

My thoughts:

Crab dip is serious business here in Baltimore. We are a people who like our (blue) crabs and our cheesy dips. Growing up, my family didn't do much in the way of entertaining and well, crab is pricey so we didn't make it but I loved having friends whose families would make it for holiday parties and such. Of course, it has been on the menu of nearly every locally owned restaurant and pub at some point or another. I think if it doesn't make an appearance on the menu at least once, your food permit gets yanked.

Anyway, for the perfect crab dip you need, crab, some sort of combination of cream cheese, mayonnaise (or occasionally straight mayonnaise, no cream cheese), shredded cheese and lots of Old Bay. Beyond that I've had versions with garlic or garlic powder, onions or shallots, mustard, Parmesan cheese, and crab meat of every variety of from lump to backfin. I like to use claw because it has a flavor that is stronger than lump meat (but still sweet and not "fishy") and has a good mix of big chunks and smaller bits of crab. I like how the crab is distributed in the dip if you use claw or even backfin, with jumbo or regular lump you end up occasionally getting a bite that is entirely crab free. Not a problem with the claw.

When I set out to make the ultimate crab dip I had some parameters in mind. It had to be thick, creamy but not too mayonnaise-y, and spiced but not overpoweringly spicy. I am a sour cream addict so I always have to add that to my dips. I think the slight tang keeps the dip from tasting too rich or cloying. The trick is not to use too much or the crab will be spread too thin. You want a dip that is thick with crab meat. I like the crab flavor to be the star so I only put a thin layer of cheddar on the top (not mixed in as I've seen in some recipes) and just enough spices to accent the crab flavor, not overwhelm it. I always use extra sharp cheddar but a mix of cheddar and Monterey Jack (in a 2:1 ratio) is a good variation.

Crab dip is so popular here in Baltimore that it actually has spawned a spin off appetizer, the crab pretzel, which isn't quite as common but perhaps it should be, it is sort of a twist on the dip in the bread bowl fad of 30 years ago and is oddly satisfying.

Pommes Frites with Two Dipping Sauces

Ingredients:
2-3 lb russet potatoes, peeled and cut into 1/2 inch wide, 3 inch long pieces
canola oil

frites sauce #1
1/4 cup mayonnaise
2 tablespoons capers
2 tablespoons parsley
2 anchovies

frites sauce #2
1/4 cup mayonnaise
2 tablespoons Dijon mustard
freshly ground black pepper


Directions:
frites sauce #1: pulse all ingredients in a blender until fairly smooth.
frites sauce #2: whisk all ingredients together.

For the frites:
Soak the cut up potato in cold water for 10-15 minutes. Drain and pat dry. Meanwhile, bring a heavy, tall sided pan of oil up to 300. Add the fries in a fry basket if possible) and cook for about 6 minutes. They should look pale but when broken in half, they should look nearly cooked inside.



Drain and allow to cool completely. Heat the oil again, this time to 350. Cook fries about 3 minutes or until golden and crisp. Drain and serve immediately.

My thoughts:

Making your own fries at home can seem daunting but if you are willing to sacrifice some cooking oil and time, it is really quite easy. As you all know, I loathe ketchup so I normally eat my fries plain or dipped in some other sort of sauce-cocktail or tartar if eating some kind of seafood etc. So I've always been intrigued by the variety of sauces (normally mayo-based) that Belgian frites shops offer. I came up with two simple sauces that not only are extremely tasty but are made of ingredients I always have on hand. And they keep just fine in the refrigerator for a few days, so you can make them ahead of time if the thought of frying and making sauce simultaneously is too daunting.

Smoked Salmon & Caper Dip

Ingredients:
1/4 cup diced red onion
8 oz cream cheese, at room temperature
5 oz smoked salmon
3 tablespoons capote capers*
2 tablespoons sour cream
1/4 teaspoon white pepper


Directions:
Cube the cream cheese and place it in a food processor along with the salmon, capers, pepper and sour cream. Pulse until fairly smooth. Add the onions and pulse once. Refrigerate for 1 hour before serving and refrigerate any leftovers.

Yield: about 1 cup

*These are the large sized capers. They have more caper taste and work best in this dip. If you must, substitute the smaller, nonperil capers.

My thoughts:

One of our favorite local places to eat, the Hamilton Tavern has a neat feature on their menu. Every day (week?) there is a different, often seasonal dip that is served with appropriately matched dippers like homemade potato chips, pita or vegetables. One day we went and the dip was smoked salmon. I can never resist smoked salmon anything so we ordered it and it was really good, thick and creamy with bits of salmon, capers and red onion. It was like everything I love on a bagel in a dip!

Of course they aren't in the business of handing out their recipe and I have no way of knowing when it will make its way back on the menu so I decided to create a recipe based on what I had there so I can have it whenever I want. I added more smoked salmon (more from the delicious Just Cured) than I think was in the original and thinned the cream cheese out a bit with some sour cream. It is the creamiest, tastiest dip I've had in ages. Think about your best bagels and lox experience and subtract the bagel. Smoky, salty, savory. Yum. I had it on chips because what better excuse to buy chips is there than making dip? Plus eating on chips reminded me of my childhood tendency to dip Utz chips in straight cream cheese. However, it is also really good or with crackers, celery and sesame pretzels. It is a rather thick dip and can be used as a spread on small rounds of bread

Chipotle Hummus

Ingredients:
20 oz canned chickpeas
3 cloves garlic
4-5 chipotle chiles in adobo (with at least 1 teaspoon of a adobo)
juice of 1/2 lemon
3 tablespoons tahini
3 tablespoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon garlic powder
salt to taste


Directions:
In a large saucepan, heat the chickpeas (in their liquid) until warm. Drain chickpeas, reserving liquid. Place chickpeas, tahini, chiles, garlic, garlic powder, cumin, olive oil, lemon juice, and salt into a blender or food processor. Blend on high until smooth, adding a few tablespoons of the reserved liquid to achieve a smooth texture. Sample and add more garlic, chiles, lemon or salt according to taste. Refrigerate overnight for best flavor.

My thoughts:

I had never made hummus with chipotle peppers before but I've been thinking about it for weeks and decided to just go for it. It is really spicy and there is a undercurrent of smoke that is a tempting variation on the standard hummus. I liked in on pita or with tortilla chips the most but it is also great as a dip with cut up vegetables. It is also easy to up or reduce the heat, just adjust the amount of peppers you use.

Toasted Ravioli with a Warm Tomato Dipping Sauce

Ingredients:
16 to 20 oz fresh ravioli

for the breading:
3/4 cup bread crumbs
1 tablespoon oregano
1 tablespoon chervil
1 egg yolk
2 tablespoons water or milk

for the sauce:
14 oz canned diced tomato
1 clove garlic, minced
1 shallot, minced
1 tablespoon olive oil
1 teaspoon chervil
1 teaspoon oregano


Directions:
In a shallow bowl mix together the bread crumbs, oregano and chervil. Beat the egg yolk and water together in a small bowl. Dip each ravioli in the egg then toss it in the bread crumbs. Set aside.



In skillet, heat 1/2 inch oil. Meanwhile, in a small saucepan, heat the olive oil and then saute the shallot and garlic until fragrant. Add the tomatoes and spices. Simmer until it thickens slightly, stirring occasionally. Fry the ravioli in batches, flipping once, until golden. Drain on paper towel lined plates. Serve hot or at room temperature with warm tomato dipping sauce.

My thoughts:

Toasted ravioli is a fun appetizer with St. Louis roots. There are a lot of stories surrounding their creation. Some think it was based on a sweet ravioli dish that was popular in Italy and adapted into a savory version by Italian immigrants in the US. Other reports date back to the 1940s when any one of a number of St. Louis chefs may have accidentally dropped ravioli into boiling oil rather than water. How that explains the breading is beyond me but it is a cute story. Regardless of the origin, toasted (sounds so much better than fried, right?) ravioli is an extremely satisfying appetizer or snack. They are crisp and especially delicious when dipped into a tomato sauce.

Clam Dip, Gonna Have Clam Dip! Clam Dip!

Ingredients:
10 oz canned "cocktail" clams, drained, reserving 2 tablespoons clam juice
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons minced shallot
1 teaspoon lemon zest
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1 large clove garlic, minced
1/8 teaspoon celery seed
salt
white pepper
finely chopped flat leaf parsley

Directions:
In a food processor or blender (I used my Vitamix) blend together the garlic, shallot, mayo, sour cream, parsley, cream cheese, spices, clam juice, zest, lemon juice, Worcestershire sauce and pulse until smooth. Pour into a medium bowl. Stir in the clams. Refrigerate overnight before serving.

Easy variation: for more clam flavor add about 3 oz of clams to the mixture when you food process it then stir in the 10 oz of clams.

My thoughts:

What '60s night would be complete without some sort of chip & dip? While clam dip wasn't exactly invented during the 1960s but that was the decade when it was in its pre-Julia Child "company food" heyday. Dip really became popular in the 1950s after the invention of California Dip which was then made even easier with the introduction of Lipton's instant onion soup mix and as the years went on, other flavors of dips became party staples. A recipe for clam dip appeared in almost every 1960s cookbook I came across.

Best served with Pringles (introduced in the US in 1968), crisp vegetables and crackers, this dip is creamy and (this version at least) has a great tangy savory flavor. I was a little skeptical about using canned clams but they were juicy and flavorful and added texture interest.

Creamy Dill-Caper Dip

Ingredients:
1/2 cup plain yogurt
1/2 cup (loose) fresh dill, chopped
4 oz cream cheese, softened
2 tablespoons mayonnaise
1 tablespoons capers
1 bunch scallions, white and greens chopped
1 teaspoon Worcestershire sauce
juice of 1/2 lemon
salt
pepper

Directions:
Combine all ingredients in a large bowl and stir until combined. Alternately, place all ingredients in a food processor and pulse a few times for a smoother texture. Refrigerate at least 2 hours before serving.

My thoughts:

What is a cookout or Summer party without some sort of dip? This dip uses in-season dill to its advantage. Low fat/high calcium yogurt replaces sour cream for a dip that is creamy yet not totally naughty. I even used reduced fat cream cheese and (as always) canola mayonnaise to reduce the fat/calorie content even more and no one noticed. It isn't totally fat free or exactly health food but it is super tasty and better for you than some of the other sour cream and cheese heavy dips out there.

Excellent on: salmon, tomato slices, cucumbers, baked potatoes, tortilla chips, celery or instead of tartar sauce.

Perfect for: parties, lunch, snacks, eating directly from the bowl.

Chipotle Spinach Artichoke Dip

Ingredients:
4 oz cream cheese, at room temperature
4 oz defrosted frozen artichoke hearts, chopped
3/4 cup frozen chopped spinach, defrosted and drained*
1/2 cup sour cream
1/4 cup mayonnaise
2 shallots, sliced
2 chipotle chiles in adobo with 1 teaspoon of the adobe sauce
1 tablespoon key lime juice
1/2 teaspoon salt




Directions:
In a food processor, blend together the cream cheese, sour cream, mayo, shallots, lime juice, chipotle, and adobo sauce until very smooth. Stir in spinach, artichokes until just combined. Serve chilled.

*This should yield a packed 1/4 cup of defrosted chopped spinach.

My thoughts:

I think this might be my new favorite dip. The chipotle adds just the right amount of smoky spice and it is so packed with spinach and artichokes, it's like getting in an extra serving of vegetables. It's a perfect accompaniment for all the fresh veggies just making their appearance at the farmers' market. I also enjoyed it with sesame and pumpernickel pretzel sticks and as a topping on a baked potato.

Quick note: For this recipe, good quality reduced fat sour cream and cream cheese would work just fine.

Rachel's Goddess Dip

Ingredients:
1 large bunch green onions, chopped
1 large bunch chives, chopped
8 oz cream cheese, at room temperature
1/4 cup sour cream
1/2 teaspoon white pepper
1/2 teaspoon celery seed
pinch salt

Directions:
Place all ingredients in a large bowl and mix to evenly distribute ingredients.
It is easier and quicker to mix it in a stand mixer using the paddle attachment, but it can be done by hand. Refrigerate overnight for best flavor.

My thoughts:

This dip started out as my take on the traditional Green Goddess Dressing which was created to celebrate the William Archer play The Green Goddess but in actuality there is only a passing similarity. Both use sour cream, chives and lemon juice but this dip is much creamer and is anchovy-free. I used green onions because I had some especially beautiful ones on hand (the chives were great too, despite it being the dead of winter) and I added some celery seed because it is quite possibly my favorite flavor. The result is very fresh and green tasting. I like to dip veggies in it or spread it on crackers but my absolute favorite way to eat it is on broiled or fondue-d mushroom caps.

Spinach Parmesan Dip

Ingredients:

10 oz frozen spinach, thawed and squeezed dry
8 oz cream cheese (from a block)
1 cup sour cream
1/2 cup Parmesan, grated
1 tablespoon white pepper
1 tablespoon smoked paprika
1 teaspoon celery seed
1/4 teaspoon nutmeg
salt

Directions:

Preheat oven to 400. In a medium bowl, combine all ingredients thoroughly. Scrape into a small (about 12 oz) casserole dish. Bake for 15-17 minutes or until slightly browned and just starting bubble around the edges.

My thoughts:

Taking a small break from candy making and sweets (very small: I have cupcakes in the oven) to make this yummy spinach dip. I am hosting a holiday craft night tonight and plan in serving this with celery, carrots and if I get a chance, homemade tortilla chips but it would be great with crackers or bread as well. I had a little taste and it's really good, very fresh tasting. It's also very easy and can be made ahead of time and then heated up in the oven, which makes it perfect for entertaining.

Quick update: on a whim I smeared some (cold)leftovers on a hot baked potato and it is mind blowingly good. Possibly better than it is used as a dip. YUM!

Cannellini Bean Dip

Ingredients:
30 oz canned cannellini beans*, drained-reserving 1 teaspoon of the liquid
3 cloves garlic
3 tablespoons olive oil
3 tablespoons fresh parsley
2 tablespoons lemon juice
dash salt
dash white pepper.

Directions:
Pour the beans, garlic, bean liquid, olive oil, salt, pepper and lemon juice into a food processor or blender. Pulse until almost smooth. Add the parsley and pulse again until it forms a thick paste. Refrigerate or serve immediately.



*these are sometimes labeled as "white kidney beans". You could also use navy beans or great northern beans.

My thoughts:

This heat wave (it was 103F in the shade this afternoon!) is really cutting into my cooking/baking time. I had to make this dip so I had something more interesting to eat than leftover grilled steak or tuna salad for lunch. It's so tasty I almost don't miss cooking.

California Dip

California Dip

Ingredients:
2 1/4 cup onions, finely chopped
16 oz sour cream
2 tablespoons olive oil
2 tablespoons mayonnaise
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon garlic powder

Directions:

Heat the oil in a large saucepan. Add onions and salt and cook 20 minutes, stirring occasionally, until golden brown. Keep an eye on it for the last few minutes so it doesn't burn. Remove to a bowl and allow to cool, about 15 minutes. Add remaining ingredients and mix thoroughly. Cover and refrigerate 1 hour to over night. Serve with chips, pretzels and raw vegetables.

My thoughts:

Did you know that California Dip was invented in the 1950s when easy recipes featuring "time saving" ingredients first became popular? I think everyone has had onion dip made with dehydrated onion soup and sour cream (which concidentally was an unsual ingredient until the rise in popularity of dips) and (perhaps secretly) enjoyed it. Picture that dip but change the soup mix to freshly caramelized onions and you get this. Perfect, tangy and just a little kitschy.

Black Bean Dip

Black Bean Dip
Ingredients:
28 oz canned black beans, drained
1 small onion, sliced
3 cloves of garlic
1 tablespoon cumin
1 tablespoon plain yogurt (optional*)
1 tablespoon lime juice*
1 teaspoon chile powder
1 teaspoon cayenne pepper



Directions:
Pour all ingredients into a food processor (or blender) and pulse until you achieve your desired consistency. Pretty smooth but with the odd whole bean is nice.

Excellent on: pita, tortilla chips, raw veggies or used in place of refried beans.


*Leave this out for a thicker dip or if you are vegan or just don't like yogurt! It adds a nice tang though.

**I used key limes I had leftover from making pie, but juice from a regular lime is fine



My thoughts:
I saw a jar of prepared black bean dip at Wegman's and I thought I could probably make a better version at home using fresher ingredients, i.e. fresh garlic instead of the garlic powder in the ingredients list, fresh onion instead of dehydrated. So I came up with this recipe. It came out well, and it's low fat. Fat free if you don't add the yogurt. I think it would be good with a little fresh corn stirred in after you blend it for some texture interest. Unfortunately it's the depths of Winter here so I'll have to make it again in Spring to find out.

Spinach Artichoke Dip

Spinach Artichoke Dip

Ingredients:

12 oz canned articokes, drained and chopped
10 oz frozen spinach, thawed and squeezed dry
4 oz cream cheese (from a block)
3/4 cup sour cream
1 cup sharp cheddar, shredded
salt
pepper

Directions:

Preheat oven to 400. In a medium bowl, combine all ingredients throughly. Scrape into a small (about 12 oz) casserole dish. Bake for 15-17 minutes or until slightly browned and just starting bubble around the edges.