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Dips and Spreads
Augusta Four cheese pimento spread
for sandwiches
Hot artichoke, tarragon and
cheese dip
Thai or Vietnamese hot chili dipping
sauce
Augusta Four cheese pimento spread for sandwiches
Recipe By: Chris Koch
Serving Size
: 16
Categories
: C -- American South
Dips
Sandwiches
Amount
Measure Ingredient
-- Preparation Method
--------
------------
--------------------------------
3
cups shredded
white cheddar cheese
2
cups shredded
cheddar cheese -- yellow
4
ounces bleu
cheese
1
cup
shredded parmesan cheese
4
ounces
pimientos, canned -- drained
1
cup mayonnaise
2
tablespoons
Dijon mustard
white sandwich bread
Combine all the
ingredients except bread in a food processor and run to create a
smooth cheesy purée
Chill.
Spread on slices of bread
Can also be used
a dip
Yield:
"8 cups"
Buffalo Chicken Dip
Recipe By: Chris Koch
Serving Size
: 0
Categories
: C -- American - NE
Dips
Hors D' Oeuvres
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
8
ounces cream
cheese
10
ounces cooked
chicken
1/2
cup buffalo wing
sauce
1/2
cup bleu cheese
salad dressing
2
cups shredded
Co-Jack cheese
1
bag
tortilla chips
Spread cream
cheese into bottom of 9"pie plate
Mince the chicken
and sprinkle evenly over the cream cheese.
Drizzle with wing
sauce and then bleu cheese dressing
Sprinkle with
cheese and bake in 350° oven for 20-25 minutes
Chopped Chicken Liver
Recipe By: Chris Koch
Serving Size
: 5
Categories
: C -- American - NE
Dips
Hors D' Oeuvres
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
24
Oz chicken
livers
1/2
Cup smaltz --
can sub clarified butter
1
Cup
onion -- sliced
4
Each egg -- hard
boiled
salt and pepper -- to taste
Sauté onions in
smaltz until lightly browned.
Add livers and cook until just done.
DON'T OVERCOOK
When cool, grind
all through the fine disk in meat grinder. Season, Chill until set
Cucumber Dill Dip
Recipe By: Chris Koch
Serving Size
: 10
Categories
: C -- American - NW
Dips
Hors D' Oeuvres
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
8
ounces Cream
Cheese
1/2
cup Mayonnaise
1
each Cucumber --
peel, seed, chop
2
tablespoons
Scallion -- slice thin
1/2
tablespoon Lemon
Juice
3
tablespoons
Fresh Dill -- chopped
3
dashes Hot
Pepper Sauce
Beat cream cheese
until smooth, add remaining ingredients. Chill
Dill and cucumber sauce
Recipe By: Chris Koch
Serving Size
: 6
Categories
: C -- American - NE
Dips
Sauces
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
1/2
cup sour cream
1/2
cup mayonnaise
1/2
cup cucumber --
peel, seed, dice small
2
tablespoons
fresh dill -- chopped
1
tablespoon fresh
lemon juice
Mix all together,
chill
Yield:
"1 1/2 cups"
Feta pepper dip
Recipe By: Chris Koch
Serving Size
: 25
Categories
: Dips
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
25
ounces feta
cheese
25
ounces
cream cheese
1 1/2
cups mayonnaise
1 1/2
cups
pepperoncini peppers -- diced
3/4
cup scallions,
sliced
1 1/2
teaspoons lemon
zest
3 1/8
packages pita
1 1/2
cups extra
virgin olive oil
s/p to taste
Blend the feta,
cream cheese and mayo in food processor until smooth, scraping down
sides of bowl periodically. Transfer to mixing bowl
Fold in the diced
peppers, scallions and lemon zest
Transfer to
serving dish and chill for 1 hour
Drizzle with
olive oil, serve with toasted pita chips
Ginger Lime Dip
Recipe By: Chris Koch
Serving Size
: 4
Categories
: C -- American - CA
Dips
Sauces
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
1/2
C Mayonnaise
1/2
C Sour
Cream
1
tablespoon lime
zest
1
tablespoon Lime
Juice
1
tablespoon Honey
1/2
Tsp Ginger Root
-- grated
Mix everything
together and chill
Grilled eggplant dip
Recipe By: Chris Koch
Serving Size
: 4
Categories
: C -- American - CA
Dips
Hors D' Oeuvres
Amount
Measure Ingredient
-- Preparation Method
--------
------------
--------------------------------
1
medium Egg
plants
1
clove Garlic --
Minced
1
tablespoon
Tahini
1/2
tablespoon Fresh
lemon juice
1/2
tablespoon
Plain yogurt
2
ounces Goat
cheese
1
tablespoon Fresh
flat leaf parsley -- Chopped
Pierce the
eggplant in several places with a fork and grill over low heat for
20 to 30 minutes turning 1/4 turn every 5 - 6 minutes
Cut the egg plant
lengthwise and scoop out the flesh into a food processor
Add the garlic,
tahini, lemon juice and yogurt. Pulse to combine and
season with salt and pepper
Transfer the dip
to a serving bowl and chill for about one hour.
Top with a goat cheese, and sprinkle with the chopped parsley
and serve
Guacamole
Recipe By: Chris Koch
Serving Size
: 8
Categories
: C -- American - SW
C -- Mexican
Dips
Hors D' Oeuvres
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
1
each
jalapeno -- minced
4
tablespoons
onion -- chopped fine
2
tablespoons
cilantro -- chopped
1
cup tomato --
seeded and diced
4
each avocado --
clean and mashed
2
tablespoons lime
juice
Place 1/2 of the
jalapeno, onion and cilantro into the molcajete and mash with the
tejolotes until a fine paste forms
Add 1/4 of the
tomatoes and mash briefly
With a sharp
chef's knife, slice into the avocado until the edge hits the pit.
Rotate the avocado around the edge to halve the fruit.
Twist the two halves to separate.
The pit will remain in one of the halves.
Sharply strike the pit with the edge of the knife and bury
the edge into the pit, twist and remove the pit.
Squeeze the flesh from the skin into the molcajete and mash
with the tejolotes
Mix all and serve
immediately
If holding for
later, cover with plastic wrap, but press the wrap into the surface
so that the mix is not exposed to the air
Serve with fresh
fried corn tortilla or as a side dish
NOTES : The
molcajete {morter/bowl} and the tejolotes {aka manos or Pestal} are
standard fixtures in Mexican cuisine.
A food processor or a bowl with a fork can be used
Hot Artichoke Dip
Recipe By: Chris Koch
Serving Size
: 1
Categories
: C -- American - CA
Dips
Hors D' Oeuvres
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
14
Oz Artichoke
Hearts
1/2
C Mayonnaise
1/2
C Sour Cream
1/3
C Parmesan
Cheese -- grated
2
Dashes Hot
Pepper Sauce
Rough chop the
artichoke hearts and place into mixing bowl with the mayo, sour
cream, cheese and hot sauce.
Stir to combine.
Transfer to an
oven proof serving dish
Bake uncovered at
350° for 30 minutes
Hot artichoke, tarragon and cheese dip
Recipe By: Chris Koch
Serving Size
: 6
Categories
: C -- American - CA
Dips
Hors D' Oeuvres
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
12
Oz Artichoke
Hearts -- rough chop
4
Oz Mayonnaise
4
Oz Sour Cream
4
Oz Romano Cheese
-- grated
3
Tbsp Tarragon --
minced
1
Ea Baguette
Slice In Croutes Or Box Crackers
Mix all together,
reserving 1/4 of cheese
Spoon into
oven-safe serving dish, sprinkle with cheese
Bake at 350° for
30 minutes
Serve with
croutes or crackers
Hummus Bi Tahini
Recipe By: Chris Koch
Serving Size
: 10
Categories
: C -- Middleastern
Dips
Entree,
Vegetarian
Hors D' Oeuvres
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
30
ounces cooked
chickpeas
1/2
cup Tahini
3/4
cup
Fresh Lemon Juice
1
clove Garlic --
chopped
1
teaspoon Salt
1
tablespoon Fresh
Parsley -- minced
2
tablespoons
Olive Oil
1
package pita
Drain the
chickpeas and reserve the liquid
In a food
processor, purée together the chickpeas, tahini, lemon juice, garlic
and salt. Add a small
amount of cooking liquid if necessary to puree.
Fold in the
parsley and drizzle the olive oil over the surface
Serve with
toasted pita
Insalata di melanzana
Recipe By: Chris Koch
Serving Size
: 0
Categories
: C -- Italian
Dips
Salads
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
1
pound eggplant
-- peeled and sliced into thin strips
1
gallon water
1/4
cup vinegar
1
teaspoon salt
1/4
teaspoon black
pepper
1/2
teaspoon dried
oregano
1
clove garlic --
pressed
3
tablespoons
cider vinegar
6
tablespoons
extra virgin olive oil
Peel and slice
eggplant, blanch in water with vinegar for 3-4 minutes.
Remove, drain and squeeze out excess liquid, chop fine
Make dressing
with salt, pepper, herbs, garlic, vinegar and oil.
Pour dressing over eggplant and toss to coat.
Description:
"eggplant salad"
Nuoc Cham
Recipe By: Chris Koch
Serving Size
: 0
Categories
: C -- Asian
Condiments
Dips
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
4
tablespoons
fresh lime juice
4
tablespoons
sugar
1
cup water
1
tablespoon
minced garlic
1
tablespoon
sambal oelek -- ground chili paste
1
cup fish sauce
In a small sauce
pan, bring lime juice, sugar and water to boil.
Stir in garlic and sambal oelek.
Let cool to room temperature
Stir in fish
sauce.
Description:
"Vietnamese dipping sauce"
Pico de Gallo - fresh salsa
Recipe By: Chris Koch
Serving Size
: 6
Categories
: C -- American - SW
Dips
Hors D' Oeuvres
Sauces
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
6
each plum
tomatoes -- Seeded and diced
3/4
cup white onion
-- chopped
3/4
each jalapeno --
seeded and minced
3/8
cup fresh
cilantro -- minced
1 1/2
tablespoons
fresh lime juice
salt to taste
Combine the
tomatoes, onions, jalapeno cilantro and lime juice in a large bowl.
Season with salt and let rest 1 hour
Plum Sauce
Recipe By: Chris Koch
Serving Size
: 4
Categories
: C -- Asian
Condiments
Dips
Hors D' Oeuvres
Sauces
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
1/2
Cup water
1
Cup plum jelly
2
Tablespoons
catsup
2
Tablespoons
vinegar
Bring ingredients to a boil.
If not thick enough, thicken slightly with a teaspoon of
cornstarch mixed with cold water.
Serve hot.
Red Pepper Dip With Walnuts
Recipe By: Chris Koch
Serving Size
: 1
Categories
: C -- Misc
Dips
Hors D' Oeuvres
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
1/4
C olive oil
1
Ea onion --
chopped
2
Cloves garlic --
sliced thin
12
Oz roasted red
peppers
1/2
C walnuts --
toasted
1/3
C basil, fresh
-- packed
1
Slice bread --
chopped
2
Tbsp lemon juice
1
pkg pita bread
-- toasted wedges
Heat the oil in a
sauté pan and cook the onion and garlic until tender.
Place all except
pita in processor blend until smooth.
season
Cut pita into
wedges and toast if desired
Roasted Garlic Dip
Recipe By: Chris Koch
Serving Size
: 6
Categories
: C -- Misc
Dips
Hors D' Oeuvres
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
6
Heads Garlic
1
C Olive Oil
salt and pepper to taste
Cut just the top
from each head of garlic exposing the cloves.
Place in an oven safe dish cut side up and add 1 oz of water
for each head used.
Drizzle the tops of each head with oil.
Cover with lid or foil and bake at 400° until garlic is soft
- about 40 minutes.
Squeeze out pulp
and process with juices and oil to bring to dipping consistency.
Season
Salsa Verde Cruda
Recipe By: Chris Koch
Serving Size
: 8
Categories
: C -- Mexican
Dips
Sauces
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
2
Cloves Garlic --
Minced
2
Teaspoons Kosher
salt
1/2
Pound Tomatillo
-- Husk, seed, chop
1/2
cup white onion
-- minced
2
Each Jalapeno
peppers -- minced
6
Sprigs Fresh
cilantro -- minced
1
Each Hass
avocado -- Pit removed, and peeled, quartered
In a molcajete
crush the garlic and the salt into a paste with the tejolote.
Use a mortar and pestle if you don't own a molcajete
Add the
vegetables and herbs and work until chunky purée forms
Add the avocado,
and work to combine
Adjust
seasonings, serve immediately
Description:
"Tomatillo-avocado salsa"
Yield:
"2 Cups"
Shrimp Louis Dip
Recipe By: Chris Koch
Serving Size
: 8
Categories
: C -- American - SE
Dips
Hors D' Oeuvres
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
1
C Mayonnaise
1
C Sour Cream
1/3
C Green Bell
Pepper -- minced
1/4
C Chili Sauce
1
Tbsp Horseradish
1/4
Tsp Pepper
2
C Shrimp, Cooked
-- minced
1
each baguette --
sliced and toasted
extra virgin olive oil
kosher salt
Combine all the
ingredients and chill.
Preheat the oven
to 400°. Slice the
baguette into 1/2" thick rounds, brush with olive oil, sprinkle with
kosher salt and toast in the oven for 10-12 minute or until lightly
browned.
Place the shrimp
mixture into a small serving bowl on a paltter and arrange the toast
around the bowl.
Spinach Dip
Recipe By: Chris Koch
Serving Size
: 10
Categories
: C -- American - NE
Dips
Hors D' Oeuvres
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
10
ounces spinach
8
ounces
waterchestnut, canned -- minced
16
ounces
mayonnaise
1
package
vegetable soup mix
1
cup sour cream
1
loaf
Round whole good country bread -- hollow out
Wilt the spinach
either in the microwave or in a small amount of water.
Cool and squeeze out excess liquid
In a large bowl
mix all the ingredients together {except bread}.
Cover and refrigerate over night
Cut the top third
off the loaf of bread and cube.
Scoop out the inside of the loaf and cube also.
Place hollow
bread on platter, spoon dip into bread, arrange the cubed bread
around the loaf.
Sun-dried tomato dip
Recipe By: Chris Koch
Serving Size
: 8
Categories
: Dips
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
8
Ounces cream
cheese
1
cup plain yogurt
3/4
cup sun-dried
tomatoes, oil-packed
1/3
cup shallots --
minced
1
each lemon --
zested and juiced
1/2
teaspoon kosher
salt
1/3
cup fresh flat
leaf parsley -- minced
1
bag bagel chips
Blend cream
cheese, yogurt, tomatoes, shallots, lemon juice and zest and salt in
food processor until smooth
Fold in parsley
and tarragon, chill for at least 1 hour
Serve with bagel
chips
Tehina
Recipe By: Chris Koch
Serving Size
: 4
Categories
: C -- Middleastern
Dips
Entree, Vegetarian
Hors D' Oeuvres
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
1/2
C sesame paste
2
Ea lemons --
juiced
4
Cloves garlic --
chopped
1
Tsp cumin
1
C water
Place all in processor
and purée until smooth, season.
Teriyaki Sauce
Recipe By: Chris Koch
Serving Size
: 4
Categories
: C -- Asian
Dips
Sauces
Seasonings
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
1/4
C Soy Sauce
2
Tbsp Mirin
2
Tbsp Umeboshi
Vinegar
2
Tbsp Brown Rice
Syrup
1
1" piece Ginger
Root -- grated
To prepare the
teriyaki sauce, combine the soy sauce, mirin, umeboshi vinegar, rice
syrup and ginger root in a sauce pan, bring to boil, reduce to
simmer to reduce to 1/2, set aside.
If a recipe calls for reducing a sauce or liquid by a certain
amount -- by 1/2 for example, here is an easy way to measure this.
Carefully pour the liquid into the pan.
Using a wooden tool -- wooden spoon (handle end), chopstick
or bamboo skewer, insert the tool until it touches the bottom of the
pan. Remove the tool
and mark the level of liquid on the tool.
Visually divide the depth of liquid on the tool from the end
to the point you marked on the tool.
Thai or Vietnamese hot chili dipping sauce
Recipe By: Chris Koch
Serving Size
: 6
Categories
: C -- Asian
Dips
Sauces
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
Sauce
1/2
C Water
1/2
C Sugar
1/2
C Rice Wine
Vinegar
1
Tsp sambal oelek
-- ground fresh chilie paste
Combine all
Tropical Fruit Salsa
Recipe By: Chris Koch
Serving Size
: 12
Categories
: C -- Caribbean
C -- Mexican
Dips
Sauces
Amount
Measure
Ingredient -- Preparation Method
--------
------------
--------------------------------
1
each pineapple
-- cleaned and diced
1
each mango --
cleaned and diced
1
each red onion
-- cleaned and diced
1
each jalapeno
pepper -- minced
1
each navel
oranges -- supreme and dice
1
each red bell
pepper -- diced
1
bunch fresh
cilantro -- minced
2
tablespoons
honey
1
each lime --
juiced
1
teaspoon kosher
salt
Combine all and
let rest for 30 min.
Serve with chips or grilled meat and fish.