Dips From Around the World

Words and Recipes By: Valeria Gutierrez & Prashanti Kodali Photos By: Eileen Shelton

Cannoli Dip

Ingredients:

1 cup (8 oz package) cream cheese, softened 1 cup whole milk ricotta cheese 1 cup powdered sugar ½ teaspoon ground cinnamon 1 teaspoon vanilla extract ½ teaspoon orange zest 1 cup mini chocolate chips, chopped nuts, or a combination of both

Instructions:

In a large mixing bowl, whip the cream cheese with an electric mixer or by hand for 1-2 minutes. Add the ricotta cheese and powdered sugar to the cream cheese in small increments and continue to whip until the mixture becomes smooth and creamy. Using a spatula, incorporate the cinnamon, vanilla extract, orange zest, chocolate chips, and chopped nuts into the mixture, and combine until evenly distributed.

Serve with “cannoli chips” or waffle cookies. Enjoy!

Recipe adapted from Feeding the Fraser’s Easy Cannoli Dip with Waffle Cones & Laura in the Kitchen’s Cannoli Dip - 2 Ways.

By definition, dips are delicious sauces with a consistency thicker than condiments and are meant to be spread onto or dunked into other foods. Dips are typically accompanied by pita bread, crackers, raw vegetable slices, and tortilla chips, all of which serve as a utensil of sorts and provide a wonderful textural contrast.

Dips are incredibly diverse, with so many different types existing all over the world. The Cannoli Dip is an American twist on an Italian favorite, the Romesco a Spanish staple, the Queso Fundido a cheesy Mexican classic, and the Baba Canoush a Lebanese essential. Each dip is so unique, but all encompass every flavor in one small bite.

These recipes are simple to make and something everyone can share, making them the perfect snack. Whether it’s a party or a large family dinner, you can serve these dips at any sort of gathering. Placed in the center of the table, everyone can grab a spoonful and enjoy the deliciousness together. All of these recipes will leave you wanting to double dip!

Romesco

Ingredients:

1 large red bell pepper, quartered and deseeded 2 medium tomatoes, halved and deseeded ½ cup + 2 tablespoons olive oil 3-4 garlic cloves, halved 1-2 slices of stale bread, cubed and lightly toasted or ⅓ cup of bread crumbs ⅓ cup almonds, toasted or ¼ cup hazelnuts, blanched and toasted 1 teaspoon cayenne pepper or smoked paprika ½ to 1 teaspoon crushed red pepper flakes 1 teaspoon sherry vinegar or red wine vinegar ½ lemon, juiced 2 tablespoons parsley, chopped

Instructions:

Romesco is notorious for its use of roasted red peppers and tomatoes. For your convenience, you may prefer to use a 12 oz can of roasted red peppers and a 14 oz can of roasted or crushed tomatoes. However, the final product is fresher and tastier if you roast these ingredients yourself.

To do this, place the bell peppers, cut side down, on a baking sheet covered in aluminum foil. Drizzle ½ tablespoon of olive oil and salt and pepper to taste. Broil in the oven for 6-8 minutes, or until the outside of the peppers are completely blackened. Transfer the blackened pepper to a bowl and cover with a lid or aluminum foil, allowing the pepper to steam and cook further as it cools. After the pepper has cooled enough to hold, place under cold running water. As you pull against the pepper, the charred skin should easily come off. Roughly chop the roasted peppers and set aside.

To roast the tomatoes, begin by preheating the oven to 450 degrees. Place the tomatoes, cut side down, onto a baking sheet covered with aluminum foil. Drizzle ½ tablespoon of olive oil and salt and pepper to taste. Bake in the oven for 25-35 minutes, until the tomatoes become slightly charred. Set them aside to cool.

Add 1 tablespoon of olive oil to a small pan over medium heat. Once the oil becomes hot, add the garlic cloves to the pan for 2-3 minutes. This will partially cook the garlic, removing its strong, raw taste. Set aside, letting the garlic and oil cool.

Once the peppers, tomatoes, garlic, and olive oil have cooled sufficiently, add all ingredients to a food processor and pulse to your desired consistency. If the sauce is too thick, add a bit more olive oil. This recipe is easily customizable to your taste. Serve as a dip with chips and chopped vegetables or use as spread on a sandwich or on top of chicken. Enjoy!

Recipe adapted from Helen Rennie’s Romesco - The Most Delicious Spanish Sauce, Food Wishes’ Romesco Sauce, & Meghan Splawn’s How to Make Spanish Red Pepper Sauce: Romesco.

Queso Fundido

Ingredients:

1 teaspoon vegetable oil 3 chorizos, casings removed, chopped into small pieces ¼ yellow onion, diced into small cubes 2 cups grated cheese, any cheese works but Monterey or Oaxaca Cheese are recommended

Instructions:

Preheat oven to 350 degrees. Place a skillet over medium heat and heat the oil. Add the chorizo and onions. Stir frequently to cook evenly and preventavoid it from sticking to the bottom. This will take about 6-7 minutes to cook.

Once cooked, remove the excess fat from the skillet or place the cooked chorizo onover a paper towel to absorb the fat. Then transfer over 3/4th of the chorizo into an oven-proof dish, reserving 1/4th of it to garnish when ready to serve, into an oven proof dish. Place the grated cheese over the chorizo and bake for about 10-12 minutes, or until the cheese is melted and bubbling.

Remove from the oven and place over a heat proof surface. Garnish with the reserved chorizo placed atop over the melted cheese and serve warm with plenty of warm tortillas or tortilla chips.

Recipe adapted from Mexico In My Kitchen’s Queso Fundido with Chorizo Recipe.

Baba Ganoush

Ingredients:

2 medium eggplants ¼ cup tahini 3 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1 tablespoon greek yogurt, optional 2 garlic cloves ½ teaspoon sea salt Finely chopped parsley, for garnishPinch of smoked paprika or red pepper flakes, for garnish

Instructions:

Begin by roasting the eggplants. This could be done in two different ways. One way is to cook the eggplants on athe grill until they areit is very soft and charred all over. Another way is to roast the eggplants wrapped in foil in anthe oven at 400 degrees for about 50 to 60 minutes.

Once the eggplants are cooked, set them aside to cool. When cooled, peeled the skin from the vegetableeggplants. Next, cut the eggplant open and remove any big clumps of seeds. Then, place the flesh of the eggplant onto a strainer over a bowl and let stand for 20 minutes to remove excess water.

Place the eggplant flesh, tahini, lemon juice, olive oil, yogurt, garlic, and salt in a food processor and pulse until smooth. Transfer the mixture to a serving dish and sprinkle with chopped parsley and smoked paprika or red pepper flakes. Serve with pita, pita chips and/or veggies.

Recipe adapted from Love & Lemons’ Baba Ganoush and The Mediterranean Dish Easy Baba Ganoush Recipe.