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Veggies and Dip

itch22

By itch22
in Cooking

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itch22

itch22

Posted
Posted

Of all things, "veggies and dip" was requested of me as part of a baby shower menu. How can this be spiced up? I was thinking some custom mayos for dipping. Maybe an eggplant spread? I know there are a few Thai recipes that feature pureed eggplant but I need something more western. (The major menu feature are Czech sandwhich/bread/cracker spreads.)

-- Jason

itch22

itch22

Posted
  • Topic Starter
Posted
What about Bagna Cauda?

Looks good, though I may not want to share! Were those red potatoes I saw? If so where they steamed? They looked to be in such "good condition" one would think they were raw.

-- Jason

itch22

itch22

Posted
  • Topic Starter
Posted (edited)
Is Baba Ghanouj western enough?

I was looking at that here: www.gourmed.gr. They have a lot of mediterranean recipes. However, I don't know how well they'll work along side Czech food, unless I opt to offer dips/spreads from "around the world".

EDITED to add quote.

Edited by itch22 (log)

-- Jason

Rachel Perlow

Rachel Perlow

Posted
Posted

OK, I know it's boring, but we're talking baby shower here, which means a lot of women, and they're not going to want flavored mayo based dips! I think three would be plenty to offer, babaganous and hummus being excellent ideas. This tahini sauce would be good as well. However, the most popular one will be a simple vegetable or spinach dip. Here's an earlier thread about crudite which includes my recipe (yes, there's mayo in it, but it's not just flavored mayo, and you can use low-fat mayo in this one, and low-fat sour cream... but NOT non-fat versions).

Suzanne F

Suzanne F

Posted
Posted

I hate to say it, but you cannot lose with the classic Lipton Onion dip (aka California Dip). And there's a great recipe on one of the Knorr mixes for a spinach dip.

Would I serve this stuff? Maybe to a bunch of biddies, sure, why not? To eGulleteers? Only if they were expecting irony.

Would I eat them myself? Erm . . . yeah. :blush: Because they taste good.

hannnah

hannnah

Posted
Posted

I end up taking this one to parties a lot, and it goes well with veggies as well as breads --

Emeril's jalapeno crab dip.

Depending on how heat-sensitive the audience is, I usually halve the amount of jalapenos - you could probably use 1/4 the amount and still have it turn out ok. Also, I tend to put in more cheese than it calls for, just because I love cheese. :biggrin: Always turns out well though.

"Tea and cake or death! Tea and cake or death! Little Red Cookbook! Little Red Cookbook!" --Eddie Izzard
itch22

itch22

Posted
  • Topic Starter
Posted (edited)
And there's a great recipe on one of the Knorr mixes for a spinach dip.

I myself love the Knorr spinach dip. My friend's mom made it so well that my friend asked for it every year as a birthday gift. She even servered in a hollowed out loaf of pumpernickle bread.

However, I am being paid for this venture and I was thinking of making something a little special. Something they may not have had before.

Edited by itch22 (log)

-- Jason

Steve Ramsey

Steve Ramsey

Posted
Posted

I usually pass on the mayo.

Everyone knows it's may as soon as they taste it, no matter what you do to it.

It's a bit boring. I am also completely turned of on raw veg when the inevitable bowl of ranch dressing shows up.

I start out with a base of soft cream cheese.

To make it dippable, I blend in sour creme if I want a tart dip, or creme fraiche if not.

Then, it's a matter of addons. The variations are endless.

Sun dried tomato and basil

Chopped carmelized onions

Garlic and shallot

Spinach and parmesan

Basil and pernod (an aquired taste)

These are just a few of many.

use your imagination

Not to be confused with egullet veteran Ms. Ramsey

Webmaster, rivitman's daily axe:

My Webpage

ludja

ludja

Posted
Posted

Liptauer cheese served with dark bread would be good; maybe could work with some veggies like celery. It would certainly fit in with Czech food. (I use cream cheese as base; try to get one without gelatin in it).

liptauer cheese

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

Alex

Alex

Posted
Posted

Aïoli! (Easy on the garlic.)

I wonder if the shower guests have ever had homemade mayonnaise. 'Twould be an eye-opener.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

Suzanne F

Suzanne F

Posted
Posted

. . .

However, I am being paid for this venture and I was thinking of making something a little special.  Something they may not have had before.

And surprise them with it? Is that wise, considering the rest of the items are fairly tradition-bound? Or do you not regularly to catering and therefore don't care about repeat customers?

Rachel Perlow

Rachel Perlow

Posted
Posted

Ah, you're being paid for it. Then definitely do something that isn't just soup mix and sour cream. :wink:

I disagree with Suzanne about the California dip. I hate that with veggies, onion dip is for chips. Spinach or veggie dip is for veggies. Or hummus, babaganous, the cheese dips mentioned upthread sound good too. Crab dip I usually serve with crackers, especially home made pita chips.

itch22

itch22

Posted
  • Topic Starter
Posted

Well I just spoke with the mother and grandmother, and they've agrred to Skordalia (Greek walnut-garlic dip), Tapenade Verte (French green olive spread), Baba Ghanooge (Egyptian eggplant dip), and hummis. In addition to veggies there'll be pita wedges and small baguettes. (And of course these Czech open-faced sandwhiches that I won't even try and spell. Okay, maybe one attempt... hlabichky... :unsure: )

-- Jason

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