This dip is really two dips in one. When we decided to make Roasted Beet and Walnut Dip from The Moosewood Restaurant Table, by the Moosewood Collective, we thought it might be nice to make part of the dip from red beets, and part from yellow beets, and swirl the two dips together. But, we didn’t want to ruin the color of the yellow dip by adding walnuts and mint, so we made two versions. And, being the nice folk that we are, we’ll tell you how to make both.
We’ll get in a few more posts before February, but they’ll be a couple of easy dips for crackers, veggies, or pretzels; things like that. We decided to make dips, mainly for a church coffee hour, because they’re indeed easy, and, in this case, we had almost everything in-house. Which, since we’d just returned from a short vacation, means we didn’t have very many ingredients lying around.
When we make things for church coffee hour, we like to mix it up a bit and have something nutritious, and something perhaps not so nutritious. This week, our mix consisted of brownies (with and without nuts) for the not so nutritious part, carrot sticks and grapes for the healthier choices, and, right in the middle on the health-o-meter (well, maybe on the low side of the health-o-meter), was this dip we made for the carrots.
This is one of the ideas we brought back from our recent trip to NYC: a dipping sauce of lentils and olive oil. On one of our nights out, we stopped at Mercato, a small Italian restaurant just down the street from where we were staying that specializes in southern Italian dishes. Here, instead of serving bread with olive oil and garlic, or olive oil and balsamic vinegar, they served bread with a small dish of lentils and olive oil. We loved it and vowed to make it once we returned home.
We’d just made up a batch of garbanzo beans (or chickpeas, if you prefer) the other day with the idea of using them for chana masala. Naturally, if you start with dried beans you get two things: a better- tasting bean, and a lot of them. So, after we made chana masala for dinner, we froze a couple of cups for later, but we still had about a cup of garbanzo beans remaining. They went into a small container with the idea that we’d figure out some use for them.
We needed to put together a few items for a social hour. So we hemmed and hawed for a bit, trying to think of something that would be tasty, a bit different, and, since it’ll take place right before lunch, something that wouldn’t spoil peoples’ appetites. After some thought and discussion, we settled on several spreads/dips to go along with a bunch of home-scratched pita wedges, including a brand new, just invented, recipe for sun-dried tomato hummus.
Looking for a quick, easy appetizer? Or perhaps a flavorful spread for a sandwich? Today’s post is a possibility, as we’re scratchin’ up a batch of tapenade. With some of this spread on small toasts, you’ll have an instant bruschetta and it’ll seem as though you’re living the life of Riley.