Dip It! Read Online Free PDF

at room temperature, with a small knife for spreading.
    Thai Peanut Dip
    makes about 1 ¾ cups
    MAKE-AHEAD : The dip can be made up to 2 days ahead.
    I learned how to make peanut sauce at one of my first restaurant jobs, a place on Manhattan’s Upper West Side with a Thai chef. Formerly considered exotic, it is now available in the Asian section of most supermarkets—but nothing beats homemade peanut sauce.
what to dip
Potato chips, store-bought or homemade (page 171 or 174) • Fried shrimp crackers (see page 169) • Broccoli or cauliflower florets, prepared for dipping (see page 85) • Carrot sticks • Celery sticks • Cucumber slices • Zucchini slices • Cooked chicken breast (skinless and boneless), cut into bite-sized cubes • Cooked shrimp (peeled and deveined)
1 tablespoon vegetable oil
3 tablespoons finely chopped shallots
1 tablespoon shredded fresh ginger (use the large holes on a box grater)
2 garlic cloves, minced
1 teaspoon Madras-style curry powder
teaspoon crushed hot red pepper
½ cup smooth peanut butter (not natural-style)
1 cup canned low-sodium chicken broth, or use homemade stock
3 tablespoons unsweetened coconut milk or heavy cream
1 tablespoon fresh lime juice
1 tablespoon Asian fish sauce (nam pla or nuoc cham) or soy sauce
1 teaspoon light brown sugar
Chopped fresh cilantro, including stems, for garnish
    1. Heat the oil in a medium heavy saucepan over medium low-heat. Add the shallots, ginger, and garlic and cook, stirring often, until the shallots are golden, about 3 minutes. Add the curry powder and red pepper and stir until fragrant, about 15 seconds.
    2. Whisk in the broth, peanut butter, coconut milk, lime juice, fish sauce, and brown sugar. Bring to a simmer and simmer over low heat to blend the flavors, about 3 minutes. Transfer to a bowl and let cool, then cover and refrigerate until chilled, at least 2 hours or up to 2 days (if the chilled dip is too thick, thin with water or broth).
    3. Transfer to a serving bowl and sprinkle with the cilantro. Serve at room temperature.
    Tapenade
    makes 1 cup
    MAKE-AHEAD : The tapenade can be prepared up to 1 week ahead.
    O ne of Provence’s most delicious exports, tapenade is a compendium of Mediterranean flavors in each bite—olives, capers, anchovies, garlic, thyme, and red peppers. Tapenade is only as good as the olives, so it is important to use an imported variety, not the canned ones from California. Small Niçoise olives will have the most flavor, if you have the patience to pit them (they are actually quite soft, so it is easy to pinch them to remove the pits). The more readily available vinegar-cured Kalamata olives are different, but will certainly work.
what to dip
Baguette slices • Crostini (page 180) • Breadsticks, store-bought or homemade (page 184) • Flatbread crisps • Cherry tomatoes • Fennel bulb, cut into sticks • Tiny new potatoes, cooked (see page 87) • Red bell pepper strips • Zucchini rounds
1 cup pitted and coarsely chopped Mediterranean black olives
¼ cup nonpareil capers, drained and rinsed
1 teaspoon fresh lemon juice
1 teaspoon brandy
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon chopped fresh thyme
1 garlic clove, crushed through a press
Pinch of crushed hot red pepper
¼ cup extra-virgin olive oil
    1. Combine the olives, capers, lemon juice, brandy, mustard, anchovy paste, thyme, garlic, and red pepper in a food processor and puree. With the motor running, gradually add the oil and process until smooth. Transfer to a serving bowl, cover, and refrigerate to blend the flavors, at least 2 hours, or up to 1 week (if refrigerating for longer than 2 days, cover the tapenade with a thin film of olive oil).
    2. Serve at room temperature, with a small knife for spreading.
    Herbed Yogurt Dip
    makes about 1¾ cups
    MAKE-AHEAD : The dip can be prepared up to 1 day ahead.
    S ome dips (and, let’s face it, many other foods too) have a direct correlation between that high calorie count and fabulous