Some investors will tell you to buy the dip*, but I say make the dip.
* Actually buying the dip is not generally a sound investment plan as a “dip” is recognized only in hindsight, but I digress, this is a food blog (and of course I’m not advising you about investments – again this is a food blog).
Whether you are hosting a dinner party, strive to live like Oliver Putnam (from “Only Murders in the Building“), or just looking for something else to spread on your bread at breakfast, here are some suggestions.
Pesto
Making pesto may seem daunting but it is actually not hard (just don’t skim on the pine nuts) and you can freeze it in portions so it can last for a long time.
Equipment
- Food Processor or Blender
Ingredients
- 70 gr basil leaves [2.5 oz]
- 300 gr pine nuts [10.6 oz]
- 180 gr grated parmesan [6.3 oz]
- 200 ml olive oil [6.8 fl oz]
- 3 cloves garlic
- salt
Instructions
- Clean the basil leaves.
- Prepare a bowl of ice water.
- Boil water in a pot and put the basil leaves in the water for 30 seconds.
- Take the leaves out of the boiling water and directly to the ice water.
- Take the leaves out of the water and squeeze them, draining as much water as you can. Use a paper towel to dry the leaves further.
- Place all the ingredients and the leaves in the food processor and let mix until homogenous.
- Let the spread rest in the refrigerator overnight.
- You can also divide the spread into portions and freeze immediately.
Sour Cream Spread
An easy combination of fromage blanc (low-fat soft cream cheese) with sour cream.
Ingredients
- 1 part sour cream
- 1 part fromage blanc (low-fat soft cream cheese)
- chopped scallions
- paprika
Instructions
- Mix everything together and serve.
Guacamole
My version of guacamole is not exactly the traditional dish, I prefer scallions to regular onions and bell peppers instead of tomatoes. The crunchiness of bell peppers is a great addition according to my palate. Eat immediately as the avocado spoils quickly. Squirting a bit of fresh lemon juice can keep the avocado longer but also affects the taste, I don’t like my guacamole sour, but it is up to you.
Ingredients
- 1 avocado
- ½ small bell pepper
- chopped scallion
- 2 tsp olive oil
- 1 tsp crushed or minced garlic
- ½ chili pepper or jalapeño (optional)
- salt
Instructions
- Peel the avocado and mash it with a fork.
- Cut the peppers and scallion into small pieces.
- Add all the ingredients and mix.
Tahini
Really easy to make, delicious, and healthy. Eat immediately or save covered up to a few hours in the refrigerator, more than that, and the taste will not be the same.
Ingredients
- 2 tbsp tahini I like whole sesame by Al Arz
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp water
- 5 gr crushed frozen garlic [0.2 oz]
- salt
Instructions
- In a bowl combine the water, lemon juice, and garlic, and let the garlic thaw.
- Stir until the garlic is completely thawed and mixed well in the liquid.
- Add the tahini and salt and stir with a fork.
- stir until homogenous – it will look like it is never going to mix, but it will eventually.
- Add more water, a bit at a time until it reaches the desired consistency. The tahini should be a very thick liquid not watery to be enjoyed as a dip instead of salad dressing.
Tzatziki
Ingredients
- 200 ml greek yogurt (at least 7% fat)
- ½ cucumber
- ½ tsp crushed garlic
- dill, cut to very small pieces (optional)
- olive oil
- salt
Instructions
- Peel the cucumber and cut it into small pieces.
- Place the cucumber pieces in a bowl and pour salt on them.
- Wait for ~10 minutes and then squeeze the cucumber pieces and then dry them in a paper towel. They should exude a significant amount of water and become soft.
- Mix the cucumbers with yogurt, garlic, and dill. Add salt to taste.
- Add a bit of olive oil to serve.
