Free Dip It! by Rick Rodgers Page B

can be prepared up to 3 days ahead.
    S weet-and-sour dips spark the appetite, making this one a good choice for a not-too-filling appetizer before a big dinner. Raspberries give the dip a refreshingly fruity flavor and make it thick enough to cling to the most slippery crudités.
what to dip
Broccoli and
cauliflower florets,
prepared for dipping
(see page 85) • Carrot
sticks • Celery sticks •
Cherry tomatoes •
Cucumber slices •
Zucchini slices
½ pint raspberries
¼ cup cider vinegar
¼ cup fresh orange juice
1 teaspoon sugar
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ cup vegetable oil
2 tablespoons poppy seeds
    1. Combine the raspberries, vinegar, orange juice, sugar, mustard, and salt in a food processor and pulse to combine. With the processor running, gradually pour in the oil to make a thick vinaigrette. Strain through a fine sieve(remove the raspberry seeds) into a bowl. Stir in the poppy seeds. Cover and refrigerate until chilled, at least 1 hour, or up to 3 days.
    2. Whisk well to recombine. Pour into a small serving bowl and serve chilled or at room temperature.
    Sweet and Spicy Red Pepper Dip
    makes 2 cups
    MAKE-AHEAD : The dip can be prepared up to 2 days ahead.
    T here are few dips more vibrantly colorful than this one. It’s also another dip that is low in fat but high in flavor—serve it with crudités for a snack that will get high marks from your calorie-watching guests.
what to dip
Pita bread wedges •
Baguette slices •
Tortilla chips, store-bought
or homemade
(page 176) • Broccoli
and cauliflower florets,
prepared for dipping
(see page 85) •
Zucchini slices
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 jalapeño, seeded and minced
4 garlic cloves, minced
6 large red bell peppers, roasted (see page 12), peeled, and seeded
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon light brown sugar
1 teaspoon ground cumin
Salt to taste
    1. Heat the oil in a large skillet over medium heat. Add the onion and jalapeño and cook uncovered, stirring often,until the onion is browned, about 6 minutes. During the last minute, add the garlic. Let cool slightly.
    2. Combine the red peppers, onion and garlic, red wine vinegar, balsamic vinegar, brown sugar, and cumin in a food processor and process to a puree. Season with salt. Transfer to a medium bowl and let cool completely, then cover tightly and refrigerate until chilled, at least 1 hour, or up to 2 days.
    3. Transfer to a serving bowl and serve chilled.
    Roasted Garlic Skordalia
    makes about 4 cups
    MAKE-AHEAD : The skordalia can be prepared up to 2 days ahead.
    T o call skordalia garlicky would be an understatement (the name derives from skorda, Greek for garlic). The classic recipe uses potatoes mashed with raw garlic (some versions use ground nuts or bread crumbs), and most Greeks make it so strong that it is spicy-hot. I like to use roasted garlic to tame the heat. One important tip: never use a food processor to puree potatoes, or you will end up with something that resembles a pot of glue. A potato ricer does the best job.
what to dip
Potato chips, store-bought
or homemade
(page 171 or 174) •
Pita bread wedges •
Pita Toasts (page 179) •
Flatbread crisps •
Carrot sticks • Celery
sticks • Cherry
tomatoes • Cucumber
slices • Radishes •
Zucchini slices
2 large baking (russet) potatoes (1 ¼ pounds), scrubbed
2 large heads garlic, roasted (see page 10)
¼ cup fresh lemon juice
¾ cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
    1. Place the potatoes in a large saucepan, cover with lightly salted water, and bring to a boil over high heat. Cookuntil the potatoes are tender, about 35 minutes. Drain, reserving about 1 cup of the cooking liquid. Rinse the potatoes under cold water, and let cool until easy to handle.
    2. Peel the potatoes. Press them through a potato ricer or rub through a wire sieve into a large bowl.