Dynamite Dips

Great Party Spreads That Will Have Your Friends Double Dipping

Mar 14, 2009 Lise Charlebois-Ludot

Guacamole and corn chips? So yesterday. Served with cold beer or a good wine, these spreads and dips add an updated twist to the "munchies and drinks" get-together.

When having friends round for an evening of movies, board games or a few hands of poker, it's easy to get into a party food rut. Add a few of these dips and spreads to your usual mix and watch your guests dig in!

Smoked Mackerel Pâté Serves 4

It doesn't get any easier than this. Great served with baby dill pickles or chapatis.

  • 8 oz (225g) cream cheese
  • 8 oz (225g) smoked mackerel, skin removed, cut into chunks (or any other smoked fish)
  • 1 tsp (5ml) cayenne pepper
  • 2 tbsp (30 ml) lemon juice

  1. Place all the ingredients in a food processor and mix until combined.
  2. Transfer to a serving dish, cover with plastic wrap and chill for at least 30 minutes.
Portobello Mushroom, Green Olive and Lemon Tapenade Serves 4

Make this a day ahead to allow all the flavors to blend together. Serve with a sliced baguette.

  • 2 (30 ml) tbsp olive oil
  • 2 Portobello mushrooms, chopped
  • 2 cloves of garlic, chopped
  • a pinch of fennel seeds
  • 1 cup (250ml) green olives, pitted (try to get them from the deli or olive bar rather than using canned)
  • 1/2 tsp (2.5ml) grated lemon rind
  • 1 tbsp (15 ml) lemon juice
  • 1/2 tsp (2.5ml) fresh thyme
  • freshly ground black pepper

  1. Heat oil over medium-high heat in a large pan. Sauté mushrooms, garlic and fennel seeds for about 10 minutes, or until the mushrooms begin to brown. Let cool.
  2. Place the mushroom mixture and the rest of the ingredients in a food processor and process until combined. Adjust seasoning to taste.
  3. Transfer to a serving dish, cover with plastic wrap, and refrigerate for a day and up to three. Allow to warm up to room temperature before serving.
Bagna Cauda Serves 4

This traditional dip from the Piedmont region of Italy is served warm alongside crudités.

  • 4 oz (100g) anchovies in oil, drained
  • 2 cloves of garlic
  • 1 tbsp (15ml) red wine vinegar
  • 3/4 cup (175ml) olive oil
  • freshly ground black pepper
  • vegetables for dipping (carrots, celery, cauliflower and cherry tomatoes)

  1. Wash and cut the vegetables into sticks or bite size pieces.
  2. Combine the anchovies, garlic and vinegar in a food processor and mix until smooth.
  3. Transfer to a heavy saucepan and place over low heat.
  4. Whisk the anchovy mixture constantly while incorporating the olive oil in a thin stream.
  5. Season to taste with pepper. Transfer to a serving dish and serve warm with the vegetables.
Basil and Lemon Dip with Crispy Potato Wedges Serves 4

This delicious dip goes fast so you might want to make extra!

for the dip

  • 2 large egg yolks
  • 1 tbsp (15ml) lemon juice
  • 2/3 cup (150ml) olive oil
  • 2/3 cup (150ml) sunflower oil
  • 4 garlic cloves
  • handful fresh green basil, washed
  • handful fresh purple basil, washed
  • salt and freshly ground black pepper

for the potato wedges

  • 2 large potatoes
  • 2 Tbsp (30ml) olive oil
  • Kosher salt and freshly ground black pepper

  1. Preheat oven to 400°F (200°C). Bake potatoes until nearly cooked through, about 20 minutes. Allow potatoes to cool, then cut into wedges. Toss with the oil, salt and pepper. Place under the broiler for about 10 minutes, or until golden and crispy. Set aside.
  2. Meanwhile, place the egg yolks and lemon juice in a food processor and process just until blended.
  3. Stir the oils together in a measuring cup. With the food processor running, add the oils to the egg yolks very slowly in a thin stream. Once about half the oils have been added, you can add the rest a little more quickly. Continue to process until a thick mayonnaise has formed.
  4. Crush the garlic with a garlic press or cup finely.
  5. Tear the basil into small pieces and add to the dip along with the garlic.
  6. Season to taste, transfer to a serving dish, cover with plastic wrap and chill until ready to serve.

The copyright of the article Dynamite Dips in Party Food is owned by Lise Charlebois-Ludot. Permission to republish Dynamite Dips in print or online must be granted by the author in writing.
Dips and Spreads, Achim Deimling-Ostrinsky
Dips and Spreads
    
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