Whether it is an onion dip or guacamole, dips are here to stay
Of the many genres that comprise the hors d'oeuvre category, few are more versatile than that of the dip. Whether you call these delicious appetizers dips or dunks, one thing is true: these are the epitome of casual entertaining.
Since summer is all about informal celebrations and serendipitous reunions that fall into place all by themselves, it makes sense to incorporate easy dips into our culinary repertoires. After all, most dips require only a handful of ingredients and take barely a few minutes to prepare. So when that impromptu invitation to a party comes up and you are asked to contribute a little something to the menu, consider making a delicious dip to bring to a crowd.
Certain types of dips will come and go; some might be short-lived fads, while others will be passed from one generation to the next. Try making creamy dips, layered dips, vegetable dips or hot dips. Whatever you decide to make, one thing is for certain: Dips are classics that will not disappear from the appetizer table any time soon.
Sun-dried tomato dip
Goat cheese is becoming easier to find and there is something to be said about the wonderful combination made by sun dried tomatoes and this tangy cheese. Domestic goat cheeses are recommended for this recipe. Some goat cheeses are tangier than others, so taste as you go and adjust seasonings. If you have access to a wholesale or warehouse store, you might find goat cheese at very reasonable prices. Serve this dip with baked potato skins, wonton triangles or toasted pita bread triangles.
1 cup tightly packed sun-dried tomatoes, reconstituted in hot water (not oil packed)
4 oz. goat cheese
4 oz. cream cheese
2 teaspoons balsamic vinegar
4 garlic cloves, minced
Ground black pepper to taste,
Salt to taste
In the bowl of a food processor, place the reconstituted tomatoes and pulse for 30 seconds, or until they are finely chopped. Add the goat cheese, cream cheese, balsamic vinegar and garlic cloves and process until smooth. Add enough heavy cream to bring it to the dipping consistency of your choice (this will depend on how sturdy your dippers are). Taste and add salt or pepper to your liking. Chill thoroughly and serve; yields about 2 cups.
Copyright © Sandra Gutierrez, 2007. All rights reserved.