Wednesday, January 27, 2016

A Duo of Dips

A tradition that David and I have is to put together a snack tray for lunch or dinner (sometimes both) every weekend. There's homemade bread, a variety of cheeses, and a selection of dips. And while there is a limited variety of dips available in grocery stores, I sometimes like to make my own. Here are two that recently made an appearance.

Sriracha Roasted Carrot Dip

We love the kick of Sriracha and something magical happens when veggies are roasted, so this recipe (courtesy of 12 Tomatoes) was a must try and so easy to do.

All you need to do is peel and roughly chop some carrots, onion, and garlic. Toss with some olive oil and season with salt, pepper, and cumin.

Put the veggies on a parchment paper lined baking sheet and roast for about 35 minutes in a pre-heated 425-degree oven.

When the veggies are done, pop them into a food processor, add Sriracha and yogurt and whiz everything around to combine. Drizzle in some olive oil to get the mixture to the consistency you like, pop the dip in the fridge for 20 minutes, and -- Badda Bing -- you're done!

I think you will love the sweetness from the roasted carrots, combined with the heat of the Sriracha. Depending on your heat tolerance, you may want to start out adding 1/2 tablespoon of the sauce. If you want more heat, it's easy enough to add more.

Onion Dip

And speaking of quick and easy dips, here's another one (courtesy of Alton Brown) that comes together in almost no time at all.

For this recipe, simply saute some chopped onions in some oil until they start to turn brown. Remove the pan from the heat and let the onions cool.

In the meantime, combine some sour cream, mayo, garlic powder, and pepper. Stir in the cooled onions and you're all set.

I love this dip. The onions are sweet, but still a bit crunchy and the sour cream/mayo action brings a level of richness to the tongue. As an aside, I think it would also be superb to use it as a sandwich spread. 

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