‘Cue the Grills

‘Cue The Grill

Great Party Dips

By Kelly Ross

Thanks for popping back in for more food fun my friends. I know summer is always a great time to entertain for friends and family where so many are on vacation and the kids have been sprung from school, but reality has now set in for many as although we are still technically in the summer season, and even though the weather still says summer, the traffi c and lack of crowds say otherwise. That by no means we can’t continue to entertain although for the most part, most get togethers are strictly on the weekends where in the heart of summer, every day can feel like a weekend to many.

One of my favorite themes when I entertain is utilizing fun and tasty dips. I’m not saying the entire menu is dips, but a dip or 2 can be a great way to start a party or get together. I love hosting the appetizer theme when doing progressive dinners with friends when you move from house to house for each course as dips are perfect for eating and drinking and socializing. Dips have always been a centerpiece and life of the party. There are so many different kinds that can be served with everything from crunchy chips, rustic breads, to a more healthier options like veggies and sliced fruits.

At the holiday season when I am hosting, or even bringing a dish somewhere, I lean on great dips very often. Growing up, dips either meant onion or clam dip to me, made the old school way with a packet and some sour cream, and canned clams with the clam dip, and I still am a sucker for either of those, but if you are still stuck on those, get with the times boys and girls because the options are almost infi nite. You can fi nd everything from smoky to savory to salty to sweet to zesty and everything in between, so broaden your dip horizons. One of the best things about making scrumptious dips is in almost all cases, they go together in minimal time and usually with minimal ingredients, so as I love to stress when I share recipes, easy, combined with quick combined with delicious is a very beautiful thing.

One of the most popular dips out there for many is guacamole, most evident when I am in an authentic Mexican restaurant as the tableside “Guac” makers are almost as busy as the bartenders building margaritas. I do know many who don’t like to make it for fear of it losing it bright green color, which is why it should be made minutes before serving, but it only takes a couple minutes to make, just like the “guac” makers at the restaurant. Keep in mind however that if you want to make it in advance to serving, make sure you lay plastic wrap directly on top of the guac to keep all air out as it’s the air that makes it turn color. If it dulls a little in

Forest Pump & Filter Co.

Complete Well-Drilling Service

• Home Water Wells • Free Water Analysis • Licensed and Certifi ed • • Water Filters & Conditioning •

Sales • Service • Installation • New Systems & Upgrades Iron • Sulfur • Hard Water • Water Softeners • Purifi ers Arsenic Removal Filters • Radon Removal Units Chemical-Free Iron Removers and Supplies “NO WATER” EMERGENCY SERVICE

color a little, nothing a good stir won’t usually cure. I have 2 unique guacamole recipes that are different from the usual as well as from each other, but in subtle ways as to not diminish the authenticity of what guac is all about. This fi rst one adds some smoky chipotle fl avor as well as everyone’s favorite, bacon. As a rule, this will serve 4-5, so double it up as needed, maybe more. This will be done in 15 minutes at most, less if you cook the bacon in advance. If so, just lightly microwave it before adding as the drippings help the fl avor.

Smokey Chipotle and Bacon Guacamole

3 large ripe avocados, halved, pitted, and scooped 1 tsp fresh squeezed lime juice 2 tbsp minced fresh cilantro 5 strips bacon, cooked crisp and cut into ½ inch pieces, divided 1 medium jalapeno, seeded and minced ¼ red onion, minced ½ tsp smoked paprika ¼ tsp ground chipotle ½ tsp crushed red chili pepper fl akes ¼ tsp sea salt

Fresh cracked black pepper to taste 1 medium tomato, seeded and diced ¼ cup fi nely shredded Colby jack cheese for garnish

In a bowl, mash the avocado with a fork until it is nearly at your desired consistency. Stir in everything except the tomatoes and ¼ of the bacon. Once well combined, gently fold in the tomatoes and garnish the top with the shredded Colby and then the remaining bacon. Serve immediately with tortilla chips or whatever sounds good.

This next guacamole recipe has fresh mango, which adds some fun fl avor. This is more of a chunky guac where the last one was smoother as we dice the avocados instead of mash them in this one, but the choice, as always is yours. This again takes about 15 minutes and will feed about the same, maybe a couple more, so again, multiply it as needed.

Chunky Mango Guacamole

3 medium ripe avocados, peeled and chopped 1 large mango, peeled and chopped 1 large tomato, chopped 1 small red onion, chopped ¼ cup chopped fresh cilantro 3 tbsp lime juice 1 tsp salt

Fresh cracked black pepper to taste

Assorted fresh vegetables and tortilla chips

In a large bowl, gently combine the fi rst fi ve ingredients, then stir in lime juice and season with salt and pepper. Serve with vegetables and chips.

OK, I have a weakness, well many actually. I love beer like most of us kitchen sweat hogs. After a 12–14hour shift in a hot kitchen, a quick run to the bar was usually the norm. Some of my favorite recipes have beer as an ingredient, sometimes the main one. This is a major reason why Oktoberfest season is one of my favorites, and a great cheddar beer soup is one of my favorite soups, so why wouldn’t I love a couple of great beer cheddar dips that hit the spot? The fi rst one is done in a slow cooker not requiring much effort, and the second one is done in a skillet, whether inside or on the grill. The time of year often dictates where I cook it, and which one to cook, but these dips are great. The slow cooker dip is tangy and smoky and so good. Although

• ‘Cue the Grill

continued on page 7

544-2641 Offi ce 544-2000 Service

Haley’s Point on Melvin Bay • Route 109, Melvin Village, NH 03850 Indoor Boat Storage $55/Foot

Includes: Haul-Out for Storage and Spring Launch at Lanes End's Docks, Winterize and De-Winterize of One Engine, Spring Service One Battery and Lake Test. Certifi ed Technicians • 7 Fully Enclosed Buildings www.lemarineservice.com

Wells • Pumps Filters

Quality Parts, Accessories, Paints, Tools and Supplies.

We also stock tools, equipment and many other items for heavy duty trucks, marine, and farm equipment. Your Locally Owned Auto & Truck Parts Store Farmington Auto Supply

you can use whatever beer you prefer, I strongly suggest staying away from dark beers for these. Prep is only 15 minutes, and the cooking process is between 3 ½ - 4 ½ hours. This will make about 4 ½ cups which usually can feed 6-8 unless it is among a few other apps a table. This is awesome with soft pretzels, quality breads, crackers and whatever else sounds good.

Slow Cooker Cheddar Bacon Beer Dip

18 oz cream cheese, softened ¼ cup sour cream 1 ½ tbsp Dijon mustard 1 tsp garlic powder 1 cup amber beer, ale, or nonalcoholic if preferred 2 cups shredded extra sharp cheddar cheese 1 lb bacon strips, cooked and crumbled, divided ¼ cup heavy whipping cream 1 green onion, thinly sliced

Soft pretzel bites, toasted slices of a good rustic bread, crackers

In a greased 3 qt slow cooker, combine cream cheese, sour cream, mustard, and garlic powder until smooth. Stir in beer, cheese, and all but 2 tbsp of the bacon. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours. In last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with your favorite dippers and smile, smile, smile.

Skillet Cheddar Beer Dip

(Takes 20-30 minutes depending on heat source, feeds 4-5 as an app)

3 cups shredded sharp cheddar 1 block cream cheese, 8 oz, softened 2 cloves garlic, minced 1 tbsp freshly chopped chives, plus more for garnish 1 cup of lager beer

Kosher salt

Pinch of cayenne pepper

Sliced baguette, soft pretzel bites, crackers

In a cast-iron skillet, combine cheddar, cream cheese, garlic, chives, and beer and season with salt and cayenne. Cover with lid or foil and place over medium-high heat, whether on a stove top or on a hot grill until warm and bubbly….and incredibly delicious.

Let’s move into another direction of dips. The next two are seafood dips which come from two very different directions. The first one has a classic Mediterranean theme to it with baby shrimp being the seafood centerpiece. This one is very addictive and the first time I had this was at a friend’s house during a Halloween party as by the time you have finished making it, it has an orange color to it. This was an adulting Halloween party as no kid in their right mind would eat this on Halloween with all that candy to chow down on, but the adulting crowd loves it. The prep for this will take 20 minutes or so to make but should be chilled for at least 2 hours. It will make 5 cups, which is good for 6-8.

Mediterranean Shrimp Dip

2 cans small shrimp, 4 oz each, rinsed and drained 6 tbsp fresh squeezed lemon juice, divided 2 tsp Greek seasoning 2 packages cream cheese, 8 oz each, cubed 1 ½ cups crumbled feta cheese 1 cup bottled/jarred roasted sweet red peppers, drained and chopped

• ‘Cue the Grill

continued on page 8

Perry Brothers Monuments

Quality Granite & Craftsmanship since 1938 603-225-6721

perrybrothersmonuments@gmail.com 253 Sheep Davis Road • Concord • perrybrothersmonuments.com

2 garlic cloves, peeled 2 tbsp minced fresh parsley

Baked pita chips or any other chip, crackers, or slices of toasted rustic bread

In a small bowl, combine the shrimp, 2 tbsp lemon juice and Greek seasoning and set aside.

In a food processor, combine the cheeses, red peppers, garlic and remaining lemon juice and cover and process until smooth. Stir into shrimp mixture. Transfer to a serving bowl. Cover and refrigerate until serving. Just before serving, stir dip and garnish with parsley.

Next on the seafood theme is a salmon dip made with smoked salmon. Combining salmon with capers gives you a great creamy, smoky, and briny pops of fl avor. Total time will take 20 minutes and serves 8.

Smoked Salmon Dip

1 large shallot, quartered

8 oz cold smoked salmon 1/3 cup mayo 1/3 cup sour cream 4 oz cream cheese, room temp 2 tsp grated lemon zest plus 2 tbsp fresh squeezed lemon juice 2 tbsp chopped fresh chives, plus more for garnish 1 tbsp chopped fresh dill, plus more for garnish 2 tsp drained capers, coarsely chopped

Kosher salt to taste

Fresh grind black pepper

Pita and/or bagel chips

Pulse shallot in a food processor until fi nely chopped, about 12 pulses. Add salmon and pulse until mixture is fi nely chopped, 8-10 pulses. Transfer half of the mixture, ¾ cup, to a large bowl, and set aside. Add mayonnaise, sour cream, cream cheese, lemon zest, and lemon juice to remaining salmon in food processor and process until mixture is smooth and creamy, about 20 seconds, stopping occasionally to scrape down

Stern Drive and Outboard Dealer Full Service Facility • Certifi ed Technicians service@lemarineservice.com • www.lemarineservice.com

603-544-2000 603-544-2000

7 Lanes End Rd, Melvin Village, NH

VOTED FAVORITE TRAVELERS DESITINATION

603 745 9911

New England’s FAVORITE Waterpark

Better Attractions Easy Drive Free Parking Free Tubes Coolers Allowed Better Value www.WhalesTaleWaterpark.net 603 745 8810

sides of bowl. Transfer creamy salmon mixture to fi nely chopped salmon mixture in large bowl. Add chives, dill, and capers and gently fold ingredients together until incorporated. Season to taste with salt and pepper. Transfer dip to a serving bowl. Garnish with additional chives and dill and serve.

Every article I write seems to contain what I consider to be a love/hate item. You know, an item that not many people can take it or leave it. They generally love it or hate it with no middle ground. Today I introduce blue cheese to that category. You guessed it, I now offer a delicious, to me, blue cheese dip. It’s a thick dip which believe it or not is awesome with sliced apples and pears, and the usual crackers and toasted breads. This one is common recipe where others ask for the recipe, always a good sign. This goes together in 20 minutes and makes 3 cups, usually enough for 4 of you.

Chunky Blue Cheese Dip

2 packages cream cheese, 8 oz each, softened 2/3 cup sour cream 1 teaspoon white pepper ½-1 tsp salt depending on your taste 2 cup crumbled blue cheese 2/3 cup minced fresh chives ¼ cup toasted chopped pecans

Apple and pear slices, crackers, warmed slices rustic bread

Beat fi rst four ingredients until blended, gently stir in blue cheese and chives. Transfer to a serving bowl. Sprinkle with pecans over the top and serve with your favorite dipping items.

I want to share a couple of nut dips now. First off, let’s do a pistachio dip that is delish. Other than nut allergy folk, everyone loves pistachios. This contains crème fraiche, which is not always easy to fi nd depending on where you live, but sour cream is an acceptable substitute. This dip is creamy, salty and a little crunchy and is always a big winner. It takes 15 minutes to throw together and should feed 5-6.

Creamy Pistachio Dip

1 ½ cups raw, shelled pistachios, 7 oz 1 large shallot, minced ¼ cup champagne vinegar or white wine vinegar 1 cup mayo 2 tbsp fresh squeezed lemon juice 1 large garlic clove, minced ½ cup extra virgin olive oil 2 cups crème fraiche or sour cream ¼ cup fl at leaf fresh parsley, minced 2 tbsp minced tarragon

Salt and fresh grind black pepper

Chips, veggies, crackers for dipping

• ‘Cue the Grill

continued on page 10

$199 SWEEP

FULL SERVICE CHIMNEY REPAIR •chimney cleaning •chimney cleaning •fireplace installation •fireplace installation •masonry repair •masonry repair •waterproofing •waterproofing •custom caps & liners •custom caps & liners •video inspections

520-7217

BEFORE

AFTER

LakesRegionChimneyPro.com

Winnersofthe 'LuxuryRealEstate' Category 2022

WOLFEBORO 603-569-3128 CENTERHARBOR 603-253-9360

ALTON 603-875-3128

www.MaxfieldRealEstate.com

126BROWNROADTUFTONBORO,NH|$1,600,000 MARLEEWALKER|603-387-7721 1132CLEVELANDHILLROADTAMWORTH,NH|$2,789,000 CATHERINEBEHRENS|603-307-8735

563PLAINSROADTAMWORTH,NH|$1,700,000 KARENHASSELMAN|603-781-4823 116HOLDENSHOREROADWOLFEBORO,NH|$1,300,000

KRISTINAMAUS|603-630-7629

34BASINROADTUFTONBORO,NH|$1,095,000 RANDALLPARKER|603-455-6913

287MIDDLEROADTUFTONBORO,NH|$849,000 JONPARKER|603-498-3360 77HERONCOVEROADWAKEFIELD,NH|$849,000 PEGGYNAUGHTON|603-660-8353

224SLEEPERSISLANDALTON,NH|$575,000 JENMCCULLOUGH|603-234-2721

INDEPENDENT...

Just like New Hampshire!

Yet available throughout the entire Northeast & Florida.

What Makes e Di erence?

Cross Insurance represents over 100 di erent individual insurance companies, allowing us to ne tune the best, most a ordable options to protect what’s important to you. From a small cottage on the lake, to your home, to your business.

O cial Insurance Broker Of...

crossinsurance.com 603-669-3218

Preheat the oven to 350 degrees. Spread the pistachios on a large, rimmed baking sheet and toast for 8 minutes. Let cool. Transfer the pistachios to a food processor and pulse until coarsely ground.

Meanwhile, in a small bowl, soak the shallot in the vinegar for 10 minutes. In a large bowl, whisk the mayonnaise with the lemon juice and garlic. Gradually whisk in the olive oil until thickened. Drain the shallots and stir them into the mayonnaise along with the crème fraiche, parsley, and tarragon. Stir in the ground pistachios and season with salt and pepper. Scrape the dip into a bowl and serve with the crudités. I suggest chilling overnight, but still good as is.

This curried peanut dip is a little more traditional I believe. This is straight up peanuts and if you are a fan of any type of satay dish, you obviously love peanuts. Like any satay sauce, this is spicy and sweet and so darn tasty. This is a warm dip and very smooth. Like with any satay dish, you can use this with pulled chicken, large shrimp, any veggies, chips, etc. This goes together in 20-30 minutes, but if preferred, you can make this as much as 2-3 days in advance and heat up over a low heat to bring back to life although this sauce is great hot or cold. This makes just shy of 4 cups, which depending on other apps involved, will easily feed 8 or so, and if you have any leftovers, it’s great for many dishes in the next day or 2.

Curried Peanut Dip

2 tbsp vegetable oil ½ cup jarred red curry paste 2 cans coconut milk, 14 ½ oz each 1 cup creamy peanut butter 6 tbsp unseasoned rice vinegar 2 tbsp fi sh sauce 2 tbsp honey

Kosher salt

Heat oil in a medium saucepan over medium heat. Add curry paste and cook, stirring frequently, until paste begins to stick to bottom of saucepan and is very fragrant, 2–3 minutes. Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 3 minutes. Remove saucepan from heat and whisk in peanut butter, vinegar, fi sh sauce, and honey. Season with salt as needed. Let cool to room temperature if preferred. Match up with your most favorite dippers.

Before I toss a couple of dessert dips your way, here is my favorite dip of the day, at least a non-dessert dip. I personally have never met anyone ever who doesn’t like pizza, and I think the chances are good you can say the say the same thing. Now I offer a hot pizza dip including any and all of your favorite toppings. This is cheesy and creamy and is as close to the real thing when dipping in toasted French bread or something similar. Like most recipes, make this one your own and add the usual pizza toppings you would order on any pie. I NEVER make this for a few of us as this is for a crew/party and is one of my favorite recipes used for Super Bowl parties. This will make

SWITCH TO EASTERN, WE’LL DO THE REST!

Delivering Peace of Mind in Your Neighborhood. Switch to Eastern by October 14th and we will include a FREE Service Plan for a year and a Tank Monitor (for Propane Customers). Visit eastern.com/switch or call 603.332.2080 for more details.