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Dipping into the Holidays Ten Taste-Tested Recipes for Entertaining by Nancy Silk

The holiday season is approaching and along with it parties, potlucks and all manner of entertaining that gathers people together to enjoy good food and company. I find the time of year both exciting and intimidating.

I always panic at the prospect of preparing for parties. Truth be told, I suffer from “Kitchen Performance Anxiety,” a term coined by British psychologist David Warburton to describe the fear of being negatively judged for one’s cooking, resulting in feelings of inadequacy about entertaining, possibly leading to the avoidance of entertaining altogether. That’s my condition to a tee.

I recall my mother being the same way, totally anxiety-ridden over preparing for parties. I may have absorbed or inherited her angst, but I’ve also had some kitchen failures of my own, and memories of those haunt me when I’m trying something new for guests. I am in awe of my foodie friends who, without distress, put together gorgeous spreads, from hors d’oeuvres to complicated main dishes and desserts.

Maybe I just need to perfect some basic themes and build from there. Like dips. People like them and they’re not too much trouble to make. Add artisan crackers or bread, fresh vegetables or fruit and it’s hard to go wrong.

I recently asked around and collected a bunch of dip recipes to try. Then I got up my nerve and invited six of my most nonjudgmental friends over for a dip party to sample them. What was especially fun was that everyone pitched in and made one. All of the recipes were a hit and we had a wonderful time.

So, take a tip from me, and this season plan a party using some of these great-tasting dips. Or, when you’re invited to someone else’s house for the evening, bring one. And relax. Dips are back in fashion.

Bon appétit!

ARTICHOKE, GOAT CHEESE AND CRANBERRY DIP
Courtesy of Dancing Women Meals.

“One of my favorite holiday dips is so simple, it’s almost shameful! The bonus? It’s absolutely delish. The double bonus: You can make it 2 days ahead of schedule!” ~ Vickie Bishop, owner of Dancing Women Meals

1 14-oz can water-packed artichoke hearts, drained
1 1/2 cups chopped sweet onion
1 large garlic clove, minced
1/2 cup low-fat mayonnaise
8 oz low-fat cream cheese, softened
6 oz soft goat cheese
2/3 cup grated Parmesan cheese
1/2 cup fresh, whole cranberries, hand chopped
1 cup chopped nuts of choice (pine nuts, walnuts, pecans or whatever you have in your pantry)

Preheat the oven to 350 degrees. In a food processor, combine the first six ingredients. Blend these ingredients, leaving some texture in the dip. Transfer to a bowl and mix in the Parmesan, cranberries and nuts by hand. Spoon the dip into a 8 x 8-inch casserole dish. (At this point you can refrigerate the dip, covered, for up to 2 days.) Bake the dip, uncovered, for 30 minutes or until it is browned on top.
Serve it hot with crackers, bruschetta, or tortilla chips.

BLUE CHEESE AND CARAMELIZED ONION DIP
Courtesy of Lesley Stowe Fine Foods Ltd.

1/2 medium onion thinly sliced
1 Tbsp olive oil
1/4 cup mayonnaise
3/4 cup sour cream
3 oz blue cheese (Roquefort, Danish blue or Stilton)
6 oz cream cheese
4 tsp fresh lemon juice
Sea salt and freshly ground pepper

Heat the olive oil in a small sauté pan on medium low. Add onion, cover and cook until deep golden brown, stirring occasionally, about 20 minutes. Cool. Whisk together mayonnaise and sour cream in a medium bowl. Add the blue cheese and cream cheese and mash with a rubber spatula until smooth. Stir in the caramelized onion. Season to taste with salt and pepper.
Refrigerate until ready to serve. This dip pairs well with Lesley Stowe’s Raincoast Crisps Cranberry Hazelnut.

CURRIED SUNFLOWER SEED SPREAD
Courtesy of Delicious Planet.

For optimal results, use a food processor.

1 cup sunflower seeds
1 1/2 Tbsp curry powder
1/2 cup coconut milk
1 Tbsp maple syrup
1 lime (small to medium is fine)
1 tsp ginger, fresh (dried ginger powder may be substituted)
1/2 cup unsweetened coconut flake
1/2 cup canola oil
Salt to taste

Put sunflower seeds, curry powder, ginger, maple syrup, and coconut flake & milk into a food processor. Juice the lime and add.
If you are using fresh ginger, rinse it off briefly, and then peel the skin off with a spoon. Cut the piece into slices; add it to the food processor.
Pulse all ingredients while slowly adding oil until mixture comes together evenly. Mixture should be slightly chunky but smooth. Add salt for a more savory spread.
Enjoy with sesame crackers or bread of choice. This dip also works nicely as a sandwich or wrap spread.

EGGPLANT CAPONATA
Courtesy of Dancing Women Meals.

1 large eggplant, peeled and chopped into ¾ inch pieces
8 to 12 Roma tomatoes, chopped big
4 Tbsp extra virgin olive oil
1 sweet onion, chopped into small pieces
1 head garlic, sliced thinly
1/4 cup seedless Kalamata olives, chopped
1/4 cup fresh chopped basil
3 Tbsp capers
3 Tbsp balsamic vinegar
2 Tbsp Turbinado sugar, or 1 Tbsp each of honey and brown sugar
1/2 tsp cocoa powder
1/4 cup red wine
1 small can tomato paste, mixed with 1 cup water
Toasted pine nuts (optional)
Salt and pepper to taste

Heat your oven to 375 degrees. Spread the eggplant and tomatoes on a greased cookie sheet and bake for 15 minutes. Pull out of oven and toss with 2 Tbsp of the olive oil. Bake for an additional 20 minutes or so. The eggplant should be nice and brown. Pull out of oven and set aside.
Heat the remaining 2 Tbsp olive oil in a large skillet over medium heat. Add the onions and sauté for about 4 minutes. Add the garlic, black olives, basil and capers and cook another 2-3 minutes.
In a small saucepan, combine the balsamic vinegar and sugar. Heat over medium heat until the sugar dissolves. Whisk in the cocoa powder, red wine and tomato paste mixture.
Add the eggplant to the skillet mixture and stir in the saucepan mixture. Simmer over low to medium heat until nice and thick, about 30 to 45 minutes, stirring occasionally to prevent sticking. At this point, you get to taste it and adjust for salt and pepper!
Before serving, mix in the pine nuts (if using). Serve the dip with toasted garlic pita slices or sliced bruschetta.

GORGONZOLA DIP
Courtesy of Ann Pearl Catering.

8 oz of Gorgonzola cheese- crumbled
1/2 chopped parsley plus 1 Tbsp for garnish
3 Tbsp minced red onion
1/3 cup olive oil
2 Tbsp red wine vinegar
1 Tbsp lemon juice
1 clove of garlic pressed
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp sugar

Crumble Gorgonzola cheese onto a flat serving bowl. Chop parsley and red onion and fold it into cheese, reserving 1 Tbsp of parsley for the garnish. Mix the oil, vinegar, lemon juice, garlic, salt & pepper, and sugar and pour over the top of the cheese mixture. Let the mixture sit in the refrigerator for a about 1 hour to marinate. Fold lightly the cheese mixture again and garnish with the extra parsley.
Serve with crackers, a crisp apple, or pears.

SWEET, SMOKY AND SPICY RED PEPPER DIP
Courtesy of Lesley Stowe Fine Foods Ltd.

2 sweet red peppers
1 Tbsp extra virgin olive oil
1/4 yellow onion thinly sliced
2 tsp minced jalapeño pepper (about one pepper, including some of the seeds for extra heat)
2 tsp ground cumin
1/4 tsp minced garlic
1/4 cup extra virgin olive oil
1 Tbsp blackstrap molasses
1 Tbsp fresh lime juice
1 Tbsp minced fresh parsley
Sea salt and freshly ground pepper

Preheat the broiler. Roast the whole red peppers under the broiler (or over an open flame on a gas stove) until the skin blackens and chars. Place in a bowl and let cool. Peel off the blackened skin and discard. Cut the peppers in half, remove the seeds and core.
In a small skillet, heat 1 Tbsp olive oil over medium heat. Reduce heat slightly and cook the onion until translucent. Stir in the jalapeño pepper, cumin and garlic. Cook for one minute to release the fragrance. Remove from heat. Set aside and let cool.
In a food processor fitted with a steel blade, combine the peppers, onion mixture, 1/4 cup oil, molasses, lime juice and parsley. Salt and pepper to taste. Puree until smooth paste forms. Taste and adjust the seasoning.
Dip can be refrigerated for up to one week. Bring to room temperature before serving. This dip pairs perfectly with Lesley Stowe Original Raincoast Crisps.

KAYE’S POLYNESIAN DIP
Courtesy of Ann Pearl Catering.

1 cup mayonnaise
1 cup sour cream
1/2 cup chopped water chestnuts, drained and minced
1/2 cup diced green onions
2 Tbsp fresh grated ginger
1 clove of garlic pressed
Pinch of salt and pepper
Pinch of sugar

Place mayonnaise and sour cream into small bowl. Add green onions and water chestnuts, press the garlic and add the grated fresh ginger to the bowl. Add the pinches of pepper, salt and sugar and fold together, incorporating ingredients gently. Let sit in refrigerator covered, for 4 hours or overnight for best flavor.
Great paired with salmon or a dip for raw vegetables.

THE DESSERT TRIO
Courtesy of Savory Moment.

Three quick and easy, elegant dips for last minute entertaining. Serve with fresh fruit like strawberries, pineapple, sliced apples and pears or lady fingers, pound cake, angel food cake, ginger snaps or Nilla® Wafers.

TANGERINE YOGURT DIP
1 cup low-fat vanilla yogurt
1 tsp fresh tangerine zest
2 Tbsp fresh tangerine juice
1 Tbsp agave (or honey)

Zest tangerine and squeeze juice into cup. Combine with vanilla yogurt and agave. Taste for sweetness – add more agave if you prefer a sweeter dip.

TIRAMISU DIP
1 cup whipped cream cheese or mascarpone
3 Tbsp espresso (room temperature or chilled)
2 Tbsp sugar
1 Tbsp caramel topping (warmed slightly) or 1-2 Tbsp Frangelico liqueur

Whisk together all ingredients, may add more sugar, caramel or Frangelico for sweeter dip.

DECADENT RASPBERRY CHOCOLATE DIP
1 cup half-and-half
12 oz chocolate chips (Guittard semi-sweet works very well)
1-2 Tbsp Chambord (or favorite liqueur)

Heat half-and-half in a small saucepan. Bring to a low simmer for 2 minutes. Remove from heat and stir in the chocolate. Once chocolate is completely melted, add the liqueur and whisk in. Adjust liqueur for personal preference.

Nancy Silk is assistant editor of Seattle Woman

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