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Dips Info 1 Of 9

Ingredients
 

1 dips dictionary follows
1 (this is part 1 of 9)

 
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Preparation
  In this file, I will try and give some ideas about what you can use
for the dips in the other files that I will be posting. ********* *
BASES * ********* Although dips come in countless varieties, most
start with one of the following bases, to which seasonings and
ingredients are added to give each dip its own distinctive flavor and
personality. Each base has it own character and is particularly
suited in bringing out the best of the ingredients that are added.
Likewise, the base will influence what kind of dipper is called for.
SOUR CREAM: The classic base of the good old-fashioned all-American
chip dip, sour cream is a perennial favorite because it mixes so well
with a wide range of flavorings. Its smooth consistency and slightly
tangy flavor make it a good companion for veggies of all sorts, and
its stark whiteness simply begs for the addition of colorful specks.
Sour cream dips should be thoroughly chilled before serving time to
allow the flavors of all the other ingredients to blend well into the
sour cream. People on low-fat diets can be consoled by the knowledge
that yogurt can be easily substituted for the sour cream in most
cases. CREAM CHEESE: Cream cheese added to sour cream is the royalty
of dip bases as far as I am concerned. The tow are perfect foils for
each other s inherent tastes, resulting in a neutral base that allows
the flavor of other ingredients to stand out. The addition of cream
cheese to sour cream also thickens the mixture sufficiently sot that
heavier ingredients (such as diced veggies) will float in the dip
instead of sinking to the bottom of the bowl. (NOTE: Don t try to
use cream cheese alone as a base for dry ingredients. It will most
likely do in even the most sturdiest of dippers unless it s mixed
with something more liquid.) Buy the cream cheese in block form. The
whipped variety in the tub has air whipped into it, and it will play
havoc with your measurements. Before blending with other
ingredients, let the cream cheese soften to room temperature and then
"cream" it--mash it to a smooth consistency with a sturdy spoon in a
mixing bowl. NOTE: this is fairly easy to do by hand once the cheese
has softened.) MAYONNAISE: The traditional dressing of Europe,
mayonnaise is now at home as a base for New World dips. Its natural
blandness makes an ideal backdrop for herb flavorings, which it tends
to absorb quickly. Mayonnaise is often successfully teamed with sour
cream. Mayonnaise based dips are best with veggie and seafood dippers
as well as with any meat that you might use in a salad. Mayo dips
must be watched carefully and ABSOLUTELY cannot be left out in the
heat, as the raw egg yolks in the mayonnaise give it a very short
life span. Although you certainly can use the convienent store-bought
kind, you might want to try this recipe for homemade mayonnaise--it
tastes better and is relatively easy to make. The dip recipes in the
other files will assume that you are using the store-bought kind. If
you use this recipe, omit any additional oil called for in the
recipes. HOMEMADE MAYONNAISE:
2 1/2 Tsp Lemon Juice
3 Large Egg Yolks
1/8 Tsp White Pepper
1/8 Tsp Salt
1 1/4 Cup Vegetable Oil USING A FOOD PROCESSOR: Fit a food
processor with the steel blade and place the egg yolks, lemon juice,
pepper, and salt in the bowl. Blend until smooth. While continuing to
process, very slowly drizzle the oil through the feed tube. Continue
until all of the oil is used and the mayonnaise thickens. BY HAND:
Using a whisk, beat the egg yolks, lemon juice, pepper and salt until
well blended. Slowly add the oil by the 1/2 tsp, whisking constantly.
Continue until all of the oil is used and the mayonnaise is
thickened. Makes 1 3/4 Cups Of mayonnaise YOGURT AND COTTAGE CHEESE:
Yogurt is often the costar of a dip base, used either to thin the
mixture or to impart a tangier flavor. Be sure to use the plain,
unflavored yogurt as Vanilla will NOT do. A lot of people are partial
to using cottage cheese, which adds an interesting texture to dips. A
dip base that includes cottage cheese holds up with the addition of
large chunks of vegetables and works particularly well with cracker
dippers. In some recipes the cottage cheese must first be creamed, as
you would the cream cheese. (In this case you are breaking up the
curds.) BEANS: Bean dips came onto the scene with the widespread
emergence of ethnic food some 20 years ago and have remained
extremely popular ever since. Beans mix well with cheeses and strong
spices, producing distinctive earthy-colored dips that are best
accompanied by chip and bread dippers. As most bean dips have ethnic
roots, you should pair them with dippers of similar origins. (Middle
Eastern garbanzo bean dip with pita triangle, for example.) Dried
beans, which are less expensive than the canned variety, must first
be soaked for several hour and then cooked until fork-tender. Canned
beans are already cooked and thus are more convenient but come packed
in floured water that must be thoroughly rinsed off before you use
them.
 
  Servings: 1
 
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Dips Info 2 Of 9
Ingredients follow: *************** * INGREDIENTS * *************** Think of your base as a blank canvas on which you are not about to create a gastronomical masterpiece. The next step in its preparation is the preparation of the various ingredients that will give lif (Upload by user)

Dips Info 3 Of 9
Chilling & Warming follows: ************************ * CHILLING AND WARMING * ************************ May of the dips call for chilling, to allow the flavors to marry (if you try a mouthful right after mixing and then again after chilling, you will be surprised at th (Upload by user)

Dips Info 4 Of 9
Instructions follow: ****************** * THE BIG DIPPER * ****************** Just as the right wine can make a meal, the ultimate success of a dip is dependent upon the dipper. Each recipe in each of the files contains the recommended pairings that will do your dips prou (Upload by user)

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Dips Info 5 Of 9
ELEPHANT GARLIC CHIPS: Peel 6 elephant garlic cloves and slice lengthwise as thinly as possible (about 12 slices per clove). Fill a heavy skillet halfway with vegetable oil or melted vegetable shortening and cook over medium heat until the oil crackles. Put the garlic slices into (Upload by user)

Dips Info 6 Of 9
Breads follow: ********** * BREADS * ********** To withstand the test of dipping, breads must be firm enough in texture to successfully transport the dip from the bowl to the mouth. Chunks of coarser breads, such as French, Italian, and some ryes work well, as do toas (Upload by user)

Dips Info 7 Of 9
Vegetables follow: ************** * VEGETABLES * ************** The crudite craze of the 1970 s awakened Americans to the hidden potential of vegetables. No longer overcooked, soggy, and tasteless, vegetables are now enjoyed raw crisp flavorful, and in their most nutriti (Upload by user)

Dips Info 8 Of 9
MINIATURE POTATO PANCAKES Rather at the opposite end of the spectrum from crisp raw vegetables lies another kind of dipper. One that at least began life in the vegetable kingdom ~ miniature potato pancakes. They re delicious and practical since they can be made weeks in advance a (Upload by user)

Dips Info 9 Of 9
Seafood Follows: *********** * SEAFOOD * *********** The primary seafood dipper is shrimp, the hands down all time favorite of most cocktail party aficionados. Salmon may be know for joining forces in their journey upstream but no one has truly witnessed a school of fish in actio (Upload by user)

Dubliner Dip With Rustic Vegetables
Mixed fresh vegetables, such as radishes, green onions, celery or turnip sticks, boiled and chilled small new potatoes, blanched carrots, cauliflower and broccoli pieces. Combine mayonnaise, mixed greens, onion and garlic in food processor or blender. Puree until smooth. Spo (Upload by user)

Famous Chain Hamburger Fry Sauce
Mix well and use. Ready immediately.     strongServings: 16/strong   (Upload by user)

Fantastic Feta Dip
Combine all ingredients, except buttermilk in a blender and process. Add buttermilk a tablespoon at a time until desired consistancy is reached. Serve with fresh crudites such as jicama, kohlrabi, zucchini and broccoli. Recipe By : [email protected] (Doreen Howard) &nbs (Upload by user)

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Festive Herb Dip
Combine ingredients in a bowl. Chill at least 1 hour.     strongServings: 1/strong   (Upload by user)

Festive Roasted Pepper Dip
In bowl, mix ingredients until well blended; refrigerate. Serve with vegetable dippers or chips. Makes about 3 cups. General Foods, Inc. Preparation Time: 10 mi     strongServings: 1/strong   (Upload by user)

Fiesta Dip
Combine all ingredients and place in crock pot. Cover and heat 30 to 60 minutes until cheese is melted. Serve with tortilla chips or corn chips.     strongServings: 12/strong   (Upload by user)

Fife Drum Dip
Add the peanut butter and coconut to the yogurt and use as a dipper for apple or pear slices. Or eat plain. Yield: 1 serving. Recipe By : TheCook121 From: [email protected] Date: Thu, 26 Jan 95 10:49:50 Est     strongServings: 1/strong (Upload by user)

Fresh Fruit Dip
Cook and stir over low heat 5 minutes until thick. (should be very thick!) Cool well. Fold cooled ingredients into whipped cream. Serve with fresh fruits, strawberries, bananas, pineapples, etc. Randy Rigg     strongServings: 6/strong   (Upload by user)
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