January 27, 2003
Dips and Spreads: Recipes

http://www.nytimes.com/2003/01/27/dining/cooking/27dips-recipes.html
 

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alsa Cruda 

In the Latin world, there are almost as many varieties of salsa as there 
are of tomato. Salsa simply means "sauce," although it can be cooked or 
uncooked. We present a raw version that is best eaten with crispy nachos. 
(For a thinner consistency, leave out the olive oil.) 

6 plum tomatoes, stem end removed and roughly chopped 
1 red onion, chopped 
1 jalapeņo pepper, seeds and ribs removed, finely chopped 
Juice of 1 lemon 
Bunch cilantro, chopped 
1 clove garlic, chopped 
Large pinch coriander (preferably freshly ground) 
1 teaspoon cumin (preferably freshly ground) 
Salt and pepper to taste Olive oil to taste. 

Place all of the ingredients into a food processor; using the pulse 
function, process, slowly adding the olive oil, until desired consistency 
(smooth with small chunks is typical). Reserve for one hour and serve. 

Baba Ghanouj 

2 eggplants 
1 cup extra-virgin olive oil 
2 cloves garlic, roasted or raw (roasted gives it an extra-smoky flavor) 
2 taplespoons fresh lemon juice 
2 tablespoons tahini paste 
Salt and pepper to taste. 

1. Preheat an oven to 350 degrees. With the tip of your knife, poke holes 
into eggplants. Lightly coat in olive oil, and until soft (about 1 hour).

2. After allowing the eggplant to cool, peel off the skin and remove the 
top; discard. Place the meat of eggplant into food processor. Add the 
garlic, lemon juice and tahini paste. Begin to process, slowly adding the 
remaining olive oil until the desired consistency is reached. Taste and 
season. Serve immediately or chill. 

Hummus 

2 cups canned or cooked chickpeas 
1 clove garlic, raw or roasted 
2 tablespoons lemon juice 
2 tablespoons tahini paste 
1 teaspoon cumin (preferably freshly ground) 
1 cup extra-virgin olive oil 
1 tablespoon chopped parsley (optional) 
Salt and pepper to taste. 

Place the chickpeas, garlic, lemon juice, tahini and cumin into a food 
processor. Puree slowly adding the olive oil until you have reached the 
desired consistency; the puree should be smooth, but not runny. Taste and 
season; garnish with parsley. 

Tapenade 

2 cups olives, pitted (small olives are preferable; oil-cured is fine) 
1 clove garlic 
1 fillet anchovy (if salt-packed, rinse well and dry; if oil-packed, pat 
dry) 
1 tablespoon lemon juice 
1/2 cup capers, drained and rinsed 
1/2 cup extra-virgin olive oil 
Pepper to taste.

Place olives into a food processor; process until roughly chopped. Add the 
garlic, capers, anchovy and lemon juice, and begin to process, slowly 
adding the olive oil until you have reached the desired consistency; 
season with pepper. 

Bresaola Spread 

1/4 pound bresaola 
3 cup mascarpone, high fat or drained low-fat 
1 tablespoon lemon juice 
1/2 cup chives, finely chopped 
Salt and pepper to taste. 

1. Cut the bresaola into small pieces. Place into a food processor, and 
process until roughly chopped.

2. Add the mascarpone, lemon juice, small amount of salt, and pepper; 
process until well combined.

3. Fold in the chives and chill. 

Tzatziki 

1 quart yogurt, drained 
1 cucumber (preferably English hothouse) 
1 clove garlic, chopped 
3 tablespoons dill, chopped 
3 tablespoons mint, chopped 
2 tablespoons lemon juice 
Salt and pepper to taste. 

1. Mix together garlic, salt, pepper, lemon juice, mint, dill and yogurt.

2. Peel and dice cucumber and mix with yogurt mixture. 

3. Reserve for one hour in refrigerator and serve. 



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