Grilled Eggplant Dip "Ultimate BBQ"

 

                    An easy take on traditional baba ghanoush, this smokydip gets its flavor from grilled eggplant and bell pepper, as well as smoked paprika. Try it as a sandwich spread if you have any leftovers.

Give 2½ cups

• 1 large eggplant, cut lengthwise into ¼-inch-thick strips
• ¼ cup olive oil, divided
• 1 red bell pepper, halved and seeded
• 2 garlic cloves
• 1 tablespoon fresh lemon juice
• ¾ teaspoon table salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• Pita chips

1. Preheat grill to 350F to 400F medium-high heat.
2. Brush eggplant with 1 tablespoon olive oil, grill eggplant and red bell pepper 8 to 10 minutes or until tender, turning occasionally.
3. With food processor running, drop garlic through food chute, process until minced.
4. Add eggplant, bell pepper, lemon juice, salt, pepper, paprika, and remaining 3 tablespoons olive oil, pulse to desired smoothness.
5. Stir in parsley and oregano.
6. Serve with pita chips.

BON APPÉÉÉÉÉÉÉTIT

Baba Ganoush with Lebanese Flatbread

 

                    Baba ganoush is a delectable aubergine dip which comes from the Middle East. Tahini, a sesame seed paste with cumin, gives the dish a hint of spice.

Serves 6

• 2 small aubergines (eggplants)
• 1 garlic clove, crushed
• 60 ml tahini
• 60 ml ground almonds
• Juice of ½ lemon
• 2 ml ground cumin
• 30 ml fresh mint leaves 
• 30 ml olive oil
• Salt and ground black pepper

For the flatbread

• 4 pita breads
• 45 ml sesame seeds
• 45 ml fresh thyme leaves
• 45 ml poppy seeds
• 150 ml olive oil

1. First, make the Lebanese flatbread ; split the pita breads through the middle and open them out.
2. Mix the sesame seeds, chopped thyme and poppy seeds in a mortar ; crush them qith a pestle to release the flavour. Stir in the olive oil ; spread the mixture over the cut sides of the pita bread.
3. Grill (broil) until golden ; when cool, break into pieces and set aside.
4. Grill (broil) the aubergines, turning them frequently, until the skin is blackened and blistered ; remove the skin, then chop the flesh roughly and leave to drain in a colander.
5. Squeeze out as much liquid from the aubergine as possible.
6. Place the flesh in a blender or food processor, then add the garlic, tahini, ground almonds, lemon juice and cumin, with salt to taste ; process to a smooth paste, then roughly chop half the mint and stir into the dip.
7. Spoon the paste into a bowl, scatter the remaining mint leaves on top and drizzle with the olive oil.
8. Serve with the Lebanese flatbread.

BON APPÉTIT

Hummus Bi Tahina

 

                    Blending chickpeas with garlic and oil creates a surprisingly creamy purée that is delicious as part of a Turkish-style mezze, or as a dip ith vegetables. Leftovers make a good sandwich filler.

Serves 4-6

• 2 cans (14 oz) chickpeas, drain thoroughly
• Juice o 2 lemons
• 2 garlic cloves, sliced
• 30 ml olive oil
• Pinch of cayenne pepper
• 150 ml tahini paste
• Salt and ground black pepper
• Extra olive oil and cayenne pepper, for sprinkling
• Flat leaf parsley sprigs, to garnish

1. Process the chickpeas in a food processor to a smooth purée.
2. Add the lemon juice, garlic, olive oil, cayenne pepper and tahini paste and blend until creamy, scraping the mixture down from the sides of the bowl.
3. Season the purée with salt and pepper and transfer to a serving dish.
4. Sprinkle with a little olive oil and cayenne pepper, and serve with a few parsley sprigs.

BON APPÉTIT

Lamb Bites and Goat Cheese Dip

                Garam masala is a very popular spice blend in Indian cuisine. It is usually made with cinnamon, cardamom, cumin, cloves, black pepper and bay leaf.

15 skewers

• 500 g boneless leg of lamb

Masala marinade

• 15 ml garam masala
• 15 ml tomato paste
• 60 ml olive oil
• 60 ml white wine
• 30 ml fresh parsley, chopped
• Salt and pepper

Goat cheese dip

• 250 ml plain yogurt
• 60 ml goat cheese
• 5 ml Espelette pepper
• 30 ml olive oil
• 1 clove garlic, minced
• Salt and pepper

1. Cut bite-sized pieces of lamb against the grain of the meat.
2. In a bowl, combine all the marinade ingredients, add the meat and mix; leave to marinate for at least 4 hours in the refrigerator.
3. Using a blender, in a bowl, grind all the ingredients for the goat cheese dip until smooth; to book.
4. Prick the pieces of lamb at the end of previously soaked wooden skewers.
5. On the barbecue heated over high heat, grill the skewers for 3 to 4 minutes on each side; serve with goat cheese dip.

Note: If the idea inspires you, add a handful of chopped fresh mint to your goat cheese dip.

BON APPÉTIT

Trempette de pizza au pepperoni

 

6 tasses

• 2 tasses de fromage mozzarella râpé
• 2 tasses de fromage cheddar râpé
• 1 tasse de mayonnaise
• 1 tasse de pepperoni haché
• 1 boîte (4 onces) de tiges et de morceaux de champignons, égouttés et hachés
• ½ tasse d'oignon haché
• ½ tasse de poivron vert haché
• 1 boîte (6 onces) d'olives noires, égouttées et hachées
• 1 tasse d'olives farcies hachées
• Craquelins, gressins et/ou pain français

1. Dans un grand bol, combiner tous les ingrédients, sauf les craquelins, les gressins et le pain français.
2. Transférer le mélange dans un 11-in. x 7 po. x 2 po. plat de cuisson ; cuire, à découvert, à 350 F (180 C) pendant 25 à 30 minutes ou jusqu'à ce que les bords soient bouillonnants et légèrement dorés.
3. Servi avec craquelins, gressin et/ou pain français.

BON APPÉTIT

Pepperoni Pizza Spread

 

                The cheesy concoctionis loaded with popular pizza ingredients, including pepperoni, olives, mushrooms and onion. It's wonderful on crackers of all kinds.

6 cups

• 2 cups shredded mozzarella cheese
• 2 cups shredded cheddar cheese
• 1 cup mayonnaise
• 1 cup chopped pepperoni
• 1 can (4 ounces) mushrooms stems and pieces, drained and chopped
• ½ cup chopped onion
• ½ cup chopped green pepper
• 1 can (6 ounces) ripe olives, drained and chopped
• 1 cup chopped stuffed olives
• Crackers, breadsticks and/or French bread

1. In a large bowl, combine all the ingredients, except the crackers, breadsticks and French bread.
2. Transfer the mixture to an 11-in. x 7-in. x 2-in. baking dish ; bake, uncovered, at 350F (180C) for 25-30 minutes or until edges are bubbly and lightly browned.
3. Served with crackers, breadstick and/or French bread.

BON APPÉTIT

Chile con Queso

 

                This delightful dip and sauce suffered the indignity of being homogenized into a glop that's poured on ballpark nachos. A real chile con queso, studded with tomato and green chile, bears little resemblance to the pretender.

Makes about 2 cups

• 1 tablespoon corn oil
• ½ medium onion, chopped
• 1 garlic clove, minced
• 1 medium tomato, chopped
• ½ cup chopped roasted green chile, preferably New Mexican or poblanuo, fresh or frozen
• One-third cup unsalted chicken stock
• 2 cups grated mild cheddar cheese

1. Warm the oil in small, heavy saucepan over medium heat.
2. Sauté the onion and garlic until soft ; add the tomato, green chile, and stock, and bring the mixture to a simmer.
3. Sprinkle in the cheese, and stir until it melts.
4. Serve the sauce immediately, or keep it warm in a water bath or chafing dish for up to an hour.
5. Eat Chile con Queso with tostada chips or in other dishes such as Fried Cauliflower "n" Queso, click here for the recipe.

BON APPÉTIT

Hot Crab Dip (Holiday inspiration)

 

Makes 20 servings (2 tablespoons dip and 4 crackers each)

• 1 package (8 oz) cream cheese, softened
• ¼ cup grated parmesan cheese
• ¼ cup mayonnaise
• ¼ cup white wine or apple juice
• 2 teaspoons sugar
• 1 teaspoon ground mustard
• 4 medium green onions, thinly sliced (¼ cup)
• 1 clove garlic, finely chopped
• 1 can (6 oz) crabmeat, drained, cartilage removed and flaked
• ¼ cup sliced almonds
• Assorted crackers or fresh vegetables

1. Heat oven to 375F (190C).
2. In medium bowl, mix all ingredients except crabmeat, almonds and crackers until well blended ; stir in crabmeat.
3. In ungreased 9-inch glass pie plate or shallow 1-quart casserole, spread the crabmeat mixture ; sprinkle with almonds.
4. Bake uncovered 15 to 20 minutes or until hot and bubbly ; serve with crackers.

BON APPÉTIT

Asiago Cheese and Artichoke Dip (Holiday inspiration)

 

                Asiago is a semifirm Italian cheese that is rich and nutty. Full of flavor, a little of this cheese goes a long way ! Enjoy crisp breadsticks, raw vegetables or baked pita or tortilla chips with this tasty, low-fat Asiago dip.

Makes 16 servings (2 tablespoons dip and 2 breadsticks each)

• 1 package (8 oz) fat-free cream cheese
• ½ cup fat-free sour cream
• 2 tablespoons fat-free half-and-half or evaporated fat-free milk
• ¼ teaspoon salt
• ¾ cup shredded Asiago cheese
• 1 can (14 oz) artichoke hearts, drained, chopped
• 4 medium green onions, chopped (¼ cup)
• 2 tablespoons chopped fresh parsley
• Crisp breadsticks or crackers

1. Heat oven to 350F (180C).
2. In a medium bowl, beat cream cheese with electric mixer on medium speed until smooth ; beat in sour cream, half-and-half and salt.
3. Stir in Asiago cheese, artichoke hearts and onions ; spoon into 1-quart casserole or small ovenproof serving dish.
4. Bake uncovered 10 to 15 minutes or until hot and cheese is melted.
5. Remove from oven ; stir, sprinkle with parsley.
6. Serve with breadsticks.

BON APPÉTIT