Appetizers – Dips

Green Goddess Dressing

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Salad dressing frequently make good dips.  This one goes nicely with chicken or shrimp and especially artichokes..

Ingredients:

  • 8 to 10 Anchovy fillets [see notes]
  • 1 Green onion
  • ¼ c Parsley
  • 2 T minced fresh tarragon or 1T dried tarragon
  • ¼ c Chives, chopped
  • 3 c Mayonnaise [see notes]
  • ¼ c Tarragon Vinegar

Instructions:

  1. Chop together the anchovies and green onion until finely minced.
  2. Add parsley, tarragon and chives, and mix lightly
  3. Turn into a bowl and sir in mayonnaise and vinegar.

Serves: Makes 1 quart

Notes:

  • You can use a food processor for the dressing.
  • I use 2 cups mayonnaise and 2 cups sour cream.
  • I use anchovy paste instead of chopping little dead fish.
  • If it doesn’t look green, add a little food coloring.

Source: Sunset Cook Book, 1960

Granite City Dip

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This originally was served with the Idaho Nachos – but will work with just corn chips too.  Might even be good on chicken?????

 Ingredients:

  • 1 c sour cream
  • 2 Tab mayonnaise
  • 2 Tab dried parsley
  • 1 tsp Worcestershire sauce
  • ½ tsp onion powder
  • ½ tsp curry powder
  • 1/4 tsp paprika
  • salt and pepper to taste

Directions:

  1. Combine all of the ingredients in a small bowl,.
  2. Stir until incorporated.
  3. Serve with Idaho Nachos or any chips.

Serves: 10-12

Source: A Nickel’s Worth of News, Copycat Recipe by Mrs. Nick with reference to a post by Granite City Food and Brewery. (which has restaurants in Nebraska, Montana, North Dakota, South Dakota, Minnesota and other states, but not Idaho!)

Great Barbecue Sauce

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Pretty basic – but it works.  Feel free to spice it up with a little hot sauce etc.

Ingredients:

  • ¼ c oil
  • ¼ c onion, chopped
  • ¼ c ketchup
  • ¾ c water
  • 1/3 c lemon or lime juice
  • 3 Tab sugar
  • 3 Tab Worcestershire sauce
  • 3 Tab Dijon mustard
  • 2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Sauté onions in oil.
  2. Combine remaining ingredients and add to onions.
  3. Cover and simmer 45 minutes, stirring occasionally.

Yield: 2 ½ cups

Source: West of the Rockies – Junior Service League of Grand Junction

Roasted Red Pepper Ketchup

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This is a great dip for many “dippy” things – meatballs, fish chunks, chicken cubes, polenta “fries”, and all manner of breads.  For a tangyer sauce – cut down on the sugar, or leaave it out.

Ingredients:

  • 1 14 1/2-ounce can diced tomatoes in juice
  • 1 7.25-ounce jar roasted red peppers, drained
  • 1 cup chopped red onion
  • 1/2 cup dry red wine
  • 6 tablespoons golden brown sugar
  • 2 large dried ancho chilies, seeded, coarsely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fennel seeds
  • 2 teaspoons chopped garlic
  • 1 1/2 teaspoons ground cumin
  • 1 bay leaf

Directions:

  1. Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat.
  2. Bring to boil.
  3. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes.
  4. Discard bay leaf.
  5. Working in batches, purée ketchup in blender until smooth.
  6. Season with salt and pepper.
  7. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated.)

Serves:  Makes about 3 cups

Source: BON APPÉTIT,  July 1999 Roy;s, The Big Island, HI

Orange Chipotle-HoneyMustard Sauce

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A little sweet – a little hot.  A sauce for all times!  Try it on fish, pork or chicken.  Or as a dip for chicken bits or shrimp.

Ingredients:

  • 1 6 oz can frozen orange juice concentrate, thawed
  • 2 Tab chipotle chilies & juice (from 7 oz can of Chipotle Chiles in Adobo Sauce – you can freeze the rest of the can for next time.)
  • 2 Tab honey
  • 2 Tab Dijon mustard
  • 1 tsp minced garlic
  • 1/3 cup coarsely chopped fresh cilantro, packed
  • 2 Tab fresh lime juice
  • ½ tsp salt or to taste
  • 2 – 3 Tab vegetable oil

Directions – Orange Sauce:

Place all ingredients in a blender and puree until smooth.

Makes: 1½ cups.

Serves: 10-12

Source: The Santa Fe School of Cooking Cookbook Spirited Southwestern Recipes Susan Curtis

Guacamole (Dip)

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This is an old recipe from before the time you could by 15 different kinds of guac in the store.

Ingredients:

  • 2 avocados, large, ripe, mashed
  • 2 Tab lemon juice
  • 1 tsp instant onion
  • 1/2 tsp salt
  • 12 c sour cream (1 pint)
  • 1 c salsa
  • 1 c cheddar cheese, grated
  • 1 c jack cheese, grated
  • 1/2 c green onions, chopped
  • 1/2 tomatoes, seeded and chopped.

Directions:

  1. Combine mashed avocados, lemon juice, onion and salt.
  2. Layer avocado mix with other ingredients.
  3. Serve with or over tortilla strips.

Source:  Gerrie Hastings and others

Spinach Dip

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Always a favorite – with many variations on a theme.You can forget the bread and just use this as a dip.  The flavor improves over night.  If you have trouble finding Knorr ‘s Vegetable Soup Mix, try Lipton’s – they bought Knorr.

Ingredients:

  • 20 oz frozen chopped spinach
  • 2 cans sliced water chestnuts, drained, chopped
  • 1 envelop Knorr’s vegetable soup mix (3 Tab)
  • 1 1/2 c sour cream
  • 1 c Miracle Whip
  • 2 green onions, tops and white
  • 1 loaf French bread, round

Directions:

  1. Finely chop spinach (while still frozen).
  2. Thaw.
  3. Squeeze dry.
  4. Mix sour cream, Miracle Whip, soup mix.
  5. Stir in spinach, water chestnuts.
  6. Mix well.
  7. Slice top off bread.
  8. Pull out insides of loaf, leaving shell.
  9. Fill with mixture.
  10. (You can bake it, wrapped in foil, at 350° for 30 minutes or until hot.)
  11. Use bread chunks for dipping.

Serves:  12????

Source:  Many

 

Sweet and Sour Sauce

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I took a dim sum class in Adult Ed back in the 70’s (They had fun courses back then!) Wei-ling Louie was the instructor and we made many wonderful Chinese dishes.

Ingredients:

  • 1/2 c sugar
  • 1/4 c vinegar
  • 1/4 tsp salt
  • 2 tsp soy sauce
  • 1/4 c catsup
  • 2 Tab cornstarch
  • 1 c water

Directions:

  1. In a sauce pan combine sugar and cornstarch.
  2. Add rest of ingredients and cook over medium heat until bubbly and thickened.
  3. Serve with won ton strips or dim sum.

Serves: about 1 1/2 cups.

Source: Wei-ling Louie