Chow Times » Dip

How To Make Mixed Olive Tapenade

Suanne — Sun, 31 Jan 2010 18:00:28 +0000

Among all the dips made in the South Arm Community Kitchen, this is my least favourite because olives is not my cup of tea. But this is great for those who loves olives like Minoo and Tanni.

I find that this Mixed Olive Tapenade is very salty.

Ingredients

1 cup pitted, assorted green and black olives
two anchovy filets or two squirts of anchovy paste
1 clove garlic
2 tablespoons capers
juice of a lemon
handful of fresh basil leaves
olive oil

Source: unknown

Prep time: 15 minutes; Yield: 1 cup

More after the jump. Click to read the rest of How To Make Mixed Olive Tapenade (50 words)

How To Make Red Pepper and Almond Dip

Suanne — Sun, 31 Jan 2010 14:00:27 +0000

Red Pepper and Almond Dip is the best among all the dips made in the South Arm Community Kitchen. It is very sweet and has an amazing great flavours from the roasted garlic and roasted red peppers.

Source: unknown

Prep time: 45 minutes; Yield: 1.5 cups

Ingredients

1 cup roasted red peppers
1/2 cup almonds
2 teaspoons red wine vinegar
1 tablespoon roasted garlic
1 teaspoon smoked paprika
2 tablespoons olive oil
salt and pepper to taste

More after the jump. Click to read the rest of How To Make Red Pepper and Almond Dip (210 words)

How To Make Beet and Carrot Dip

Suanne — Sun, 31 Jan 2010 06:00:59 +0000

This Beet and Carrot Dip has the most amazing colour. This is one of my favourite dip among all the dips as this dip is sweet. The natural sweetness comes from the beets and the carrots.

Source: unknown

Prep time: 30 minutes; Yield: 2 cups (500ml)

Ingredients

1 large beet, washed
2 medium carrots
1/2 cup (125ml) sour cream
1/2 cup (125ml) crumbled feta
1 green onion, chopped
1 tablespoon (15ml) finely chopped fresh dill
1 teaspoon (5ml) orange zest
1 teaspoon (5ml) orange juice
1/2 teaspoon (2ml) salt
1/4 teaspoon (1ml) freshly ground black pepper

More after the jump. Click to read the rest of How To Make Beet and Carrot Dip (105 words)

How To Make Baba Gha-Hummus

Suanne — Sun, 31 Jan 2010 02:00:25 +0000

When I asked Minoo about the origin of this dish, she told me it’s a combination of Persian’s Baba Ganouj (an eggplant dip) and Greek Hummus, hence the name Baba Gha-Hummus.

Minoo is not sure of the source of this recipe as she has a huge repertoire of recipes collection.

Prep time: 45 mins; Yield: 3 cups

Ingredients

1 large eggplant
3 tablespoons tahini (sesame-seed paste)
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/8 teaspoon ground red pepper
2 garlic cloves, chopped
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained

More after the jump. Click to read the rest of How To Make Baba Gha-Hummus (85 words)

How To Make Lime Spiked Black Bean Dip

Suanne — Sat, 30 Jan 2010 22:00:41 +0000

The next dip which Minoo made in the South Arm Community Kitchen is Lime Spiked Black Bean Dip. This dip is very easy to make and perfect for any casual gathering.

The Lime Spiked Black Bean Dip tastes best at room temperature. This recipe is adapted from myrecipe.com.

Prep time: 15 minutes; Standing time: 30 minutes; Yield: 3 cups

Ingredients

2 x 15 ounces cans black beans
1 cup grated carrot
1/2 cup freshly squeeze lime juice, about 2 limes (we substituted with lemon juice)
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced garlic
pinch of salt
1/8 teaspoon ground red pepper or cayenne

More after the jump. Click to read the rest of How To Make Lime Spiked Black Bean Dip (53 words)

How To Make Tzatziki

Suanne — Sat, 30 Jan 2010 15:00:31 +0000

In the South Arm Community Kitchen, Minoo whipped up 6 dips. These dips are great for game nights with a group of friends. They also made great appetizers.

These dips can be served with baguette, pita bread, corn chips, crackers and assortment of vegetables.

We simply love the great colours of the dips. Can you guess it by its colour?

The first dip is Tzatziki which is popular in Greek cuisine.

Source: unknown

Prep time: 10 mins; Yield: 2 cups

Ingredients

1 cup Greek style yogurt
1 cup finely diced cucumber
2 tablespoons freshly chopped dill
lemon juice to taste
2 small shallots finely chopped or 1/2 small red onion finely chopped
salt and pepper to taste

If you cannot find Greek yogurt which sometimes called Mediterranean-style yogurt, you can make your own substitute with plain yogurt. Just line a colander with a double layer cheesecloth and place over a bowl. Pour in 2 cups of plain yogurt and chill overnight in the fridge. Discard the liquid the next morning. You’ll end up with 1 cup of Greek-style yogurt which is thicker than plain yogurt.

More after the jump. Click to read the rest of How To Make Tzatziki (31 words)

Indian Cuisine: Raita

Suanne — Sat, 28 Nov 2009 23:00:03 +0000

Minoo also made an Indian side dish for the Indian theme at the Caring Place Community Kitchen. It is called Raita.

Raita is a yogurt sauce or dip kind of side dish. It is very similar to Greek’s tzatkiki. I guess this side dish acts as a cooling agent when you have spicy main dishes.

Ingredients

1 litre plain low fat yogurt
1/2 cucumber, finely diced
a few fresh mint, finely minced
a pinch of cumin powder

Instructions

Add diced cucumber and chopped fresh mint to the yogurt. Season with cumin, salt and pepper.

Minoo, thank you again for bringing us a simple culinary tour of the Indian cuisine.

Creamy Hummus

Suanne — Fri, 26 Jun 2009 15:00:04 +0000

Hummus is a popular Greek dip. I must warn you in advance that if you are going for a date, refrain from eating too much hummus as the raw garlic after taste is going to ruin your date.

June and Christina partnered to make this Creamy Hummus in the South Arm Cooking Club for seniors. This recipe is adapted from Cooking Light and it serves 4.

For a truly creamy hummus, it’s important to blend the tahini with water and lemon juice first; this allows it to emulsify, and gives the hummus its fabulous texture. This Creamy Hummus is best served with some pita chips.

Ingredients

1/3 cup water
1/4 cup tahini (sesame seed paste)
1 garlic cloves, peeled and crushed
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 (19oz) can chickpeas
1 tablespoon extra virgin olive oil
1/4 teaspoon black pepper

More after the jump. Click to read the rest of Creamy Hummus (75 words)

Guacamole

Suanne — Sun, 14 Jun 2009 14:00:30 +0000

Guacamole originate from the Aztec and became popular in Spain. The name Guacamole comes from an Aztec dialect, ahuacatl means avocado and molli means sauce. Branca made this very popular dipping sauce to go with her home-made Tortillas.

Guacamole is creamy by the ripe avocado, fragrant by the cilantro and a hint of tanginess from the lime juice. It is a very nutritious dip rich with good monounsaturated fat from the avocado.

Here are some tips on buying avocado:

choose black ones

it should be lightly tender to touch

if you buy unripen avocado, wrap them in newspaper and place them at a warm place to speed up the ripening process

you can also place the avocados next to some apples to speed up the ripening process

if you would like to keep them for a while, refrigerate them

Ingredients

Ripe avocados

red tomatoes, diced

onion, finely chopped

cilantro, chopped

salt to taste

freshly squeeze lime juice

finely chopped serranos (optional)

More after the jump. Click to read the rest of Guacamole (105 words)

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Post tags: Appetizer, Avocado, Community Kitchen, Dip, Tomato