Dip It! by Rick Rodgers Page A

olive oil
1 small onion, finely chopped
2 large garlic cloves, minced
2 ripe plum tomatoes, peeled, seeded, and coarsely chopped (or use canned tomatoes)
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
teaspoon ground hot red (cayenne) pepper
Salt to taste
    1. Heat a medium skillet over medium heat. Add the almonds and heat, stirring often, until toasted, about 2 minutes. Transfer to a plate and let cool.
    2. Heat 2 tablespoons of the oil in the skillet over medium heat. Add the onion and cook until golden, about 4 minutes. Add the garlic and stir until fragrant, about 1 minute. Transfer to a blender or a food processor.
    3. Add the tomatoes, tomato paste, lemon juice, and cayenne to the onions. With the processor running, gradually pour in the remaining ½ cup oil and process until thickened. Season with salt. Transfer to a bowl. Cover and refrigerate until chilled, at least 1 hour, or up to 2 days.
    4. Transfer to a serving bowl. Serve chilled or at room temperature.
    White Bean and Roasted Garlic Dip
    wmakes about 3 cups
    MAKE-AHEAD : The dip can be prepared up to 3 days ahead.
    C anned beans and garlic are always in my kitchen, so it’s no trouble at all to whip up a batch of this dip for impromptu get-togethers. As for what herb to use, I simply see what needs to be trimmed back in the garden.
what to dip
Bruschetta (page 182) •
Crostini (page 180) •
Flatbread crisps •
Celery sticks • Cherry tomatoes • Fennel
bulb, cut into sticks
Two 15½- to 19-ounce cans cannellini (white kidney beans)
1 large head garlic, roasted (see page 10)
1 tablespoon chopped fresh herbs, such as sage, rosemary, and/or thyme (preferably a combination of all three), or 1 teaspoon dried Italian seasoning
2 tablespoons fresh lemon juice
teaspoon crushed hot red pepper
cup extra-virgin olive oil, or as needed
Salt to taste
    1. Drain the beans, reserving the canning liquid if you plan to refrigerate the dip overnight or longer. Rinse under cold water and drain again.
    2. Squeeze the roasted garlic flesh from the skin into a food processor. Add the beans, herbs, lemon juice, and red pepper. With the processor running, add enough of the oil to make a thick dip. Season with salt. Transfer to a bowl, cover tightly, and refrigerate until chilled, at least 1 hour, or up to 3 days.
    3. If the chilled dip is too thick, thin with the reserved canning liquid as necessary. Transfer to a serving bowl and serve chilled or at room temperature.
    Zucchini, Mint, and Garlic Dip
    makes about 2 cups
    MAKE-AHEAD : The dip can be prepared up to 2 days ahead.
    G uilt-free dips don’t come any more delicious than this one. It’s based on tzatziki, the Greek cucumber dip. Shredded zucchini has more flavor than cucumber, and it gives the dip a pretty green color. For purists, I provide the cucumber version as a variation.
what to dip
Pita bread wedges •
Pita Toasts (page 179) •
Carrot sticks • Celery
sticks • Cherry
tomatoes • Cucumber
slices
2 cups plain whole or low-fat yogurt (not nonfat)
2 medium zucchini (about 14 ounces), trimmed
½ teaspoon salt, plus more to taste
4 teaspoons freshly chopped mint
1 garlic clove, crushed through a press
Freshly ground black pepper to taste
    1. Line a sieve with dampened paper towels and place over a medium bowl. Spoon the yogurt into the sieve and refrigerate for 1 hour, or until about ¾ cup of whey has drained from the yogurt.
    2. Meanwhile, shred the zucchini on the large holes of a box grater. Place in a bowl and toss with the ½ teaspoonsalt. Let stand for 1 hour. A handful at a time, squeeze the excess liquid from the zucchini.
    3. Combine the drained yogurt, zucchini, mint, and garlic in a large bowl. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours, or overnight.
    4. Transfer to a serving bowl and serve chilled.
CLASSIC TZATZIKI Substitute 2 medium cucumbers, peeled, halved lengthwise, and seeds removed with the tip of a spoon, for the