PARTY DIPS

by Ted Peterson
This web page is about some recipes on party dips.The article on Guacamole also covers this topic. They do not take a long time to mix and will go over good.
If you let me know of a good recipe that would go in this set, I can add to this web page. Use the e-mail address at the end of this page.
POTATO DIP.
2 tablespoons olive oil.
1 tablespoon salmon roe.
8 tablespoons soft butter.
1 lb potatoes. quartered and peeled.
1 teaspoon wasabi.
Salt to taste.
1 tablespoon rice vinegar.
2/3 cup heavy cream.
Prepare a vinaigrette by whisking together the wasabi, vinegar and olive oil and then gently stir in the roe.
In another bowl, boil the potatoes until thoroughly cooked and then drain them. Mash them and then stir in the cream and the butter. At that time add the salt and stir in the wasabi vinaigrette..
You now have dip that all the people will enjoy.
EGGPLANT DIP.
1 tablespoon fresh lemon juice,
1 tablespoon balsamic vinegar.
1 tablespoon soy sauce,
1 tablespoon ground coriander.
1 tablespoon ground cumin.
1/2 cup chopped fresh mint
1/3 cup olive oil.
4 garlic cloves. (you may sub powder.)
1/2 cup chopped fine parsley.
4 eggplants.
Salt to taste.
Pepper to taste.
Cut the eggplants lengthwise and then roast the eggplants until they are very soft and mushy. and then let them cool.
Take off the skin and then place the eggplant and all the other ingredients except the salt and pepper in a food processor and puree. Then add the salt and pepper to taste.
This will then make a good dip. In place of the eggplants you may sub a large number of other items. Try other items.
PEA DIP.
8 bacon slices.
1/2 cup chopped onion.
2 teaspoons lemon juice.
2 cups sour cream.
3/4 cup dried black-eyed peas, that were soaked overnight.
Salt to taste
Ground black pepper.
Bring to a boil 2 slices of bacon and the peas with high heat and then let it simmer for 1 1/4 hour. Remove the peas and bacon and strain them. Reserve the liquid and discard the 2 slices the bacon. At this time place this mixture in a food processor and add 2 tablespoons of the above liquid and puree until smooth. This mixture should be thick but not runny.
Fry the other 6 slices of bacon and then drain the liquid and then crumble .
Now place the pea and bacon puree into another bowl and stir in the crumbled bacon, onion, sour cream & lemon juice. Add salt and pepper to taste.
DILL DIP.
1/2 cup mayonnaise.
1 tsp dried dill weed.
1 cup sour cream.
Combine all the ingredients and serve cold.
CHEESE DIP.
8 oz cream cheese.
6 oz yogurt.
1 tbsp curry powder.
mayonnaise.
2 tsp fine chopped onion.
pcnch salt.
Beat the cheese, yogurt and mayonnaise until smooth. Stir in the other items and chill.
TUNA DIP.
1 tsb Worcestershire sauce.
1 can tuna (drained and flaked).
2 tsp. horseradish.
2 tbsp. chopped chives.
1 cup sour cream.
1/3 cup chopped stuffed olives.
3 oz cream cheese.
1/4 tsp salt.
Blend the sour cream and cream cheese until they are fluffy. Add the remaining ingredients. Chill 2 hours to blend in the flavors.
ONION DIP.
1 envelope onion soup mix.
12 oz yogurt.
1 cup whipping cream.
Whip the whipping cream until peaks form and then stir in balance. Chill.
CHIVE and PARSLEY DIP.
1/3 cup sour cream.
1 crushed garlic clove (or powder.)
1/4 teaspoon pepper.
1/4 cup mayonnaise.
3 tablespoons snipped chives.
1/8 teaspoon salt.
1 tablespoon wine vinegar.
1/3 cup minced parsley.
Combine all the ingredients and refrigerate for over 12 hours.
This covers a few different "DIPS". There are a lot more that can be used. Try some of them
Good Luck.
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