I’m a pepper, you’re a pepper……

At first I wasn’t sure about this dip….it had been sitting in my recipe folder for almost a year, and it never really jumped out at me, until recently.

I went to a dinner party at a friends house and followed the instructions to a T.  If you know me, or have cooked with me, you know I usually follow directions, even making a check mark next to each ingredient, or instruction.

I didn’t love it….it was really chunky and limey (if that is a word).  The store was out of pablano peppers (huh?),  the guy in the produce section section said the pasillas pepper was comparable,  just in case your store is out.  Super easy to make, but just wasn’t my favorite, I opted at the dinner party to dip my chip into good old Laura Scutter’s green onion dip (made from a packet, and heaven in a bowl) http://laurascudders.com

Since I do believe everyone and everything deserves a second chance, I decided to make it again for a New Years day tradition, of junk food, Law & Order, and bubbly, with one of my best friends.  SO MUCH BETTER……..

What did I do differently you ask?  let me rewind a little….I was given a fantastic birthday gift last year (thank you Heather & Jason) a food processor, which has made life worth living, literally changed the way things taste, and look.  I put the pepper and onion in the food processor and voila, they were less chunky (obviously), almost pureed, easier to scoop and didn’t taste like I was eating a salad, it is supposed to be junk food day after all.  I also opted to cut the lime juice in half, and this also helped quite a bit.  To each their own, you can do what you need, and experiment as I did.

*DISCLAIMER…NO MATTER HOW MANY TIMES YOU WASH YOUR HANDS DO NOT TOUCH YOUR FACE, OR ANYONE ELSE’S FOR THAT MATTER* 🙂

RECIPE

  • 1/4 cup safflower oil (I used Olive Oil)
  • 3 cups diced white onion (from 1 large onion)
  • 3 fresh poblano chiles, seeds and ribs removed, diced (3 cups)
  • 1 tablespoon coriander seeds, toasted and coarsely ground (easier to grind before toasting)
  • Coarse salt
  • 1/4 cup fresh lime juice (from 2 to 3 limes)
  • 4 ounces cream cheese, room temperature
  • 1/2 cup sour cream
  • Cayenne pepper, for sprinkling

HOW TO

  1. Heat oil in a large skillet over medium heat. Add onion, chiles, coriander, and 1 teaspoon salt. Saute, stirring occasionally, until onion and chiles are tender and caramelized, 25 to 30 minutes. If you do it as a puree and less chunky, it will not carmalize as much, but the 25 mins still works for texture* Let cool completely.
  2. Stir together lime juice, cream cheese, and sour cream in a large bowl, using a rubber spatula, until smooth. Stir in onion mixture. Season with salt if necessary. Refrigerate at least 1 hour and up to 1 day. Sprinkle with cayenne. Serve with cut-up vegetables or chips.

DIPPABLES

Ridged chips worked best for us, also zucchini, and cucumber…

Enjoy, and thank you to domestic diva Martha Stewart for the inspiration, and evidently her love for lime juice….blech.

Happy Dipping.

Image

PHOTO: JOHNNY MILLER

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This Really Gets My Goat (cheese)

New Year’s Eve has never been a favorite of mine, it’s expensive, people go overboard, and if you don’t have anyone to smooch at midnight, it can get downright teary,not speaking from experience of course 😉

When a friend suggested she have a small get together, very casual, I jumped at the idea, and of course offered to bring DIP!  In addition to mini chicken pot pies, spicy cheese tarts, and shrimp cocktail for apps, I decided to bring my friend Heather’s goat cheese dip, which has now become famous.

The dinner menu was simple, salad, potatoes, surf & turf (well turf & turf for me), yummy bread, and of course the bubbles just kept flowing.  Dessert was homemade pot de chocolate, with whipped cream.

I can’t say I was sad to see 2012 come to an end, but I am excited to see what 2013 will bring for everyone in my life…Here is to health, wealth, love, happiness, and a full belly.

XX

Recipe:

1/2 c pecan pieces
6oz goat cheese
2 tbsp minced shallots
1/4 tsp salt
Fresh ground pepper

Heat oven to 275 place pecans on baking sheet and bake about 10min, remove from oven and let cool then finely chop.

Mix all ingredients together.

*USE A FOOD PROCESSOR IF POSSIBLE, AS A MINI CHOP OR HAND MIXER ISN’T STRONG ENOUGH TO MIX A HARD CHEESE AS THIS.

*We use endive, cucumber, radish, any veggie really, also so good on ruffles and crackersImage

Hello world

As a social person, and a self proclaimed foodie, I am always finding myself in a predicament trying to decide what to bring to a party.
A favorite of young, old, dieting, splurging, classy,and trashy is DIP…..there are so many different types of dips, there are endless possibilities.  Dip comes in so many varieties: appetizers, meals, dessert and there are even beverage dips making their way into parties all over the world.   I am sure some will be better than others, but my guinea pigs will be the judge of that!


So as one year comes to an end and one is just about to begin (let’s hope it’s the best one yet), I give to you The Triple Dipper…..Stay tuned for dip recipes, dip suggestions, and comments from this dip.

Happy New Year!!

 

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