Instead of serving the same old boring thing that everyone is expecting, try something new. Your friends will be pleasantly surprised by how refreshing and different they are. They can each be served with toasted or untoasted pita slices, potato chips, or sliced vegetables. They are also great recipes to try because they are technically vegetarian (and tahini is, as a matter of fact, vegan).
Red Pepper Mayo Dip
Red Pepper Mayo Dip
A complex version of this is served at Bobby Flay's Bar Americain in the city with his appetizer portion of fresh French fries. Many people complain about Europeans using mayo to dip their fries into instead of ketchup, but this recipe is the perfect example of why you sometimes have to be a little more adventurous. As far as I know, Bobby uses a chipotle paste to add spice, but I have chosen to simplify the recipe to make it my own.
1 jar roasted red (or use fresh roasted peppers if you prefer)
1 c mayo
S&P
1 tsp Frank’s hot sauce
1 tbsp balsamic vinegar
1 pkg pita bread, cut into eights and toasted
Place all ingredients in food processor and blend until smooth. Serve cold.
Tahini
Many of you may refer to this as hummus. Technically, tahini refers to the sesame paste that is mixed into it, but since we as a family have always called it tahini that's what I'm gonna go with. My grandfather was Syrian, and my dad was a lot more successful at replicating the Middle Eastern cuisine that he grew up with than I have been. I spent years bugging him to buckle down and decide on the recipe he liked best, and I wanted to share the work that he did with you even though we hadn't really agreed on a final version before he passed away.
Tahini
Many of you may refer to this as hummus. Technically, tahini refers to the sesame paste that is mixed into it, but since we as a family have always called it tahini that's what I'm gonna go with. My grandfather was Syrian, and my dad was a lot more successful at replicating the Middle Eastern cuisine that he grew up with than I have been. I spent years bugging him to buckle down and decide on the recipe he liked best, and I wanted to share the work that he did with you even though we hadn't really agreed on a final version before he passed away.
As this dip is gaining popularity and therefore more readily available in the grocery store already prepared, it may be tempting to skip the work and buy it packaged. However, this version is significantly cheaper, and more delicious than any store-bought version I have tried so far. It also makes a great replacement for using mayonnaise on a sandwich or wrap, or even alongside a salad at lunch time. As for a fair warning, this recipe does contain a lot of raw garlic and it may not be on the top of the list for first-date appetizer material (don't try to leave the garlic out though, it will not taste right).
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 ½ teaspoon kosher salt
1/3 cup tahini (sesame paste)
Juice of 2 lemons
2 tablespoons liquid from the chickpeas
8 dashes Frank’s hot sauce
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste for seasoning, and serve chilled or at room temperature.
Caramelized Onion Dip
If you happen to come upon one of those onion soup packets in the back of your pantry, now is officially the time to throw it away. There is nothing good in there but sodium and the dehydrated leftovers of what may have once been an onion. If you make a large batch of caramelized onions all at once (as the recipe below shows you how to do), you can freeze what you don't use for a later time.
On a side note, I am not too sure that the mayo in this dip makes a large difference. If you want to slim it down a bit, you can use just lowfat sour cream to mix with the onions and leave the mayo out completely. Personally, I prefer to serve it made with just regular (yes, that means full fat) sour cream only.
2 c caramelized onions (see recipe below)
½ c mayonnaise
Caramelized Onions
1/2 cup olive oil
Heat the olive oil and butter together into a large stockpot until hot. Sauté onion over low heat until softened . Sprinkle with sugar, salt, and pepper and let caramelize until golden (this process could take anywhere between 30-45 minutes). Turn off and set aside to cool.
Caramelized Onion Dip
If you happen to come upon one of those onion soup packets in the back of your pantry, now is officially the time to throw it away. There is nothing good in there but sodium and the dehydrated leftovers of what may have once been an onion. If you make a large batch of caramelized onions all at once (as the recipe below shows you how to do), you can freeze what you don't use for a later time.
On a side note, I am not too sure that the mayo in this dip makes a large difference. If you want to slim it down a bit, you can use just lowfat sour cream to mix with the onions and leave the mayo out completely. Personally, I prefer to serve it made with just regular (yes, that means full fat) sour cream only.
2 c caramelized onions (see recipe below)
½ c mayonnaise
1 large container sour cream
S&P
Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.
Caramelized Onions
1/2 cup olive oil
1 stick butter
8 onions, very thinly sliced4 tsp sugar
S&P
Heat the olive oil and butter together into a large stockpot until hot. Sauté onion over low heat until softened . Sprinkle with sugar, salt, and pepper and let caramelize until golden (this process could take anywhere between 30-45 minutes). Turn off and set aside to cool.
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