Party Dips

Chile Cheese Dip

Chipotle Mayonnaise Dip With Carrots

Sun-Dried Tomato Aioli Dip

Chick-Pea, Garlic, And Parsley Dip

Cucumber Yogurt Dip

Chile Cheese Dip
Serves 12

Break out your fondue pot if you have one, or use a flameproof casserole set over candles or Sterno to keep the cheese melted.

2 pounds Monterey Jack cheese, grated

1/4 cup all purpose flour

1-1/3 cups beer

1/2 cup chopped fresh cilantro

4 teaspoons minced jalapeño chilies

Blue corn tortilla chips

Place cheese in large bowl. Add flour and toss to coat. Bring beer to boil in heavy large saucepan. Reduce heat to low. Add 1 handful of cheese to beer; stir constantly until cheese melts. Repeat with remaining cheese; stir until thick and creamy (do not boil). Stir in cilantro and chilies. Season to taste with salt and pepper. Pour into fondue pot or flameproof baking dish and set over candles or Sterno on serving table. Serve with tortilla chips.

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Chipotle Mayonnaise Dip With Carrots
Makes 2 cups

1 cup mayonnaise

1 cup sour cream

2 canned chipotle chilies in adobo sauce, minced to a paste (about 1 Tbs), plus 1/2 teaspoon adobo sauce

Salt to taste

24 baby carrots, or 12 large carrots cut into sticks

In a bowl whisk together the mayonnaise, sour cream, chile paste, adobo sauce, and salt to taste. This dip may be made 2 days ahead and chilled, covered.

Serve dip with carrots.

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Sun-Dried Tomato Aioli Dip
Serves 20

6 garlic cloves, peeled, halved

1/2 teaspoon salt

12 oil-packed sun-dried tomatoes, drained, patted dry, chopped

2 cups nonfat cottage cheese

2/3 cup plain nonfat yogurt

1/2 cup low-fat mayonnaise

Assorted fresh vegetables

Place the garlic on a cutting board. Sprinkle with 1/2 teaspoon salt. Using the flat side of the knife, crush the garlic. Add sun-dried tomatoes; mince to a coarse paste. Purée cottage cheese in a food processor. Add yogurt and mayonnaise and blend well. Add the garlic paste and process to blend. Season with salt if necessary. (Can be made 1 day ahead. Chill.) Serve with vegetables.

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Chick-Pea, Garlic, And Parsley Dip
Makes about 2 cups.

This hummus-like dip is lower in fat because it doesn’t contain tahini.

1 19-ounce can chick-peas, rinsed and drained (about 2 cups)

2 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt

1/2 cup packed fresh parsley leaves, washed well and spun dry

1/4 cup water

3 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil

Salt to taste

In a food processor blend all ingredients except oil until smooth. With motor running, add oil in a slow stream. Season dip to taste with salt. Serve dip with toasted pita wedges or toasted French bread slices.

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Cucumber Yogurt Dip
Makes about 2 cups

At least eight hours before you wish to serve this dip, you will need to drain excess liquid from the yogurt. Be sure to use a brand that does not contain starches, gums, or gelatin. Carrageen should not be a problem, but other thickeners will not allow the excess liquid to drain away.

16 ounces plain nonfat yogurt

1 pound cucumbers, peeled, seeded, and chopped fine

2 tsp. finely chopped fresh dill plus dill sprigs for garnish

3 garlic cloves, minced

1 Tbs. extra-virgin olive oil

1 Tbs. fresh lemon juice

Salt to taste

Pita bread cut into wedges, or mini pitas

At least six hours before you wish to prepare this dip, place a fine sieve or a strainer lined with two layers of cheesecloth over a bowl. Spoon in the yogurt, cover the strainer with plastic wrap and let it drain in the refrigerator.

Pour the liquid from the bowl. Place the drained yogurt in the bowl. Squeeze the chopped cucumbers between paper towels to remove excess water and add them to the yogurt. Mix in the chopped dill, garlic, oil, lemon juice, and salt to taste.

Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop. Stir the dip, garnish it with the dill sprigs, and serve it with the pita wedges.

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