Free Dip It! by Rick Rodgers

with salt and pepper. Transfer to a small serving bowl, cover tightly and refrigerate to blend the flavors, at least 1 hour, or up to 3 days (if the vinaigrette separates, whirl in a food processor or blender to recombine).
    3. Serve chilled.
    Miso-Ginger Dip
    makes 2 cups
    MAKE-AHEAD : The dip can be prepared up to 2 days ahead.
    M iso is essentially soybeans fermented in a grain base, then ground into a paste. There are many different kinds, all of which are very flavorful. Brown rice miso is one of the most versatile and easy to find, and it lends its rich, salty flavor to this smooth dip.
what to dip
Asparagus spears,
prepared for dipping
(see page 84) •
Broccoli florets,
prepared for dipping
(see page 85) • Carrot
sticks • Celery sticks •
Cherry tomatoes •
Cucumber slices •
Green beans, prepared
for dipping (see page
86) • Snow peas,
prepared for dipping
(see page 87) •
Zucchini slices
One 15-ounce can adzuki beans, drained and rinsed
3 tablespoons brown rice miso (available at natural food stores)
3 scallions, white and green parts, chopped
1 tablespoon shredded fresh ginger (use the large holes on a box grater)
2 tablespoons rice vinegar
2 garlic cloves, crushed through a press
cup water, or as needed
Hot red pepper sauce to taste
    1. Put the beans, miso, two-thirds of the scallions, the ginger, vinegar, and garlic in a food processor and pulse to combine. With the processor running, gradually add enough of the water to make a thick dip. Season with hot sauce. Transfer to a serving bowl. Cover tightly and refrigerate to blend the flavors, at least 1 hour, or up to 2 days.
    2. Serve chilled or at room temperature, garnished with the remaining scallion.
    Hot Mushroom and Swiss Dip
    makes 3 ½ cups
    MAKE-AHEAD : The dip can be prepared up to 1 day ahead.
    I t would be easy to make an entire meal out of this dip.
what to dip
Broccoli and
cauliflower florets,
prepared for dipping
(see page 85) •Carrot
sticks • Celery sticks •
Cherry tomatoes •
Cucumber slices •
Zucchini slices
1 ounce dried porcini mushrooms, rinsed under cold water to remove grit
1 cup hot water
2 tablespoons unsalted butter
10 ounces assorted wild mushrooms, such as cremini and stemmed shiitake, finely chopped
¼ cup chopped shallots
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
1 cup homemade or canned low-sodium chicken broth
1 cup milk
2 tablespoons all-purpose flour
2 cups (8 ounces) shredded Swiss cheese
cup freshly grated Parmesan
Salt and freshly ground black pepper to taste
    1. Soak the dried mushrooms in the hot water in a small bowl until softened, about 20 minutes. Drain in a sievelined with moistened paper towels, reserving the soaking liquid. Coarsely chop the mushrooms.
    2. Melt the butter in a large skillet over medium heat. Add the fresh mushrooms and cook, stirring often, until they give off their liquid, about 5 minutes. Add the chopped soaked mushrooms and their liquid and cook until the liquid evaporates and the mushrooms begin to brown, about 7 minutes. Stir in the shallots and thyme, and cook until the shallots are softened, about 1 minute.
    3. Meanwhile, bring the broth and milk to a simmer in a small saucepan over medium heat, or use a microwave.
    4. Sprinkle the mushrooms with the flour, mixing well. Reduce the heat to low and stir to cook the flour without browning, about 1 minute. Gradually whisk in the hot broth mixture. Bring to a simmer and cook until the dip is lightly thickened and no raw flour taste remains, about 5 minutes. Remove from the heat and stir in the Swiss and Parmesan cheeses until melted. Season with salt and pepper. (The dip can be prepared up to 1 day ahead, cooled, covered, and refrigerated. Reheat in a double boiler.)
    5. Transfer to a heatproof serving dish. Serve hot.
    Vidalia Onion Spread
    makes about 1 cup
    MAKE-AHEAD : The spread can be prepared up to 3 days ahead.
    M y friend Kelly Volpe contributed this dip, which was created on a whim for a friend’s birthday