Green Goddess Dip & Tomato Salsa

I am very happy to present to you Chef Cristina, our contributing International Chef to Domestic Productions. Dips are a great way to increasing not only your vegetable intake but your family time also. Choose whatever veggies your family likes and sneak in a few new ones to try. 
 

dip [dip]

verb (dipped, dipping)

There is nothing like enjoying time with loved ones, and whenever these gatherings are your idea you have to call for the Maestro Host in you to come out and shine.

This time around I want to bring focus back to the "dips". Oh the dips! Dips are so much fun; they have the power to set the mood on any get together. In my humble opinion, dips are a host tool to make guests feel comfortable and leave them wanting more. (Think back real quick to the last really good dip you had and it was over so quickly) see smart tool for a host. Keep in mind that dips have not been around for more than 55 years; they still have a long way to go and a bright future ahead.

Here's a short but interesting article about the history behind "Dips".

Dipping into History

I have chosen two very popular recipes that never go out of style. They are very easy to make and will have everybody gathering around the dipping table.

Green Goddess Dip

1 can (2 oz.) anchovies fillets, drained

1 small shallot, chopped (or a small 2 in. piece red onion)

1/2 c. flat-leaf parsley (3 handfuls)

12 blades fresh chives, chopped (3 tbsp.)

2 tbsp. chopped tarragon leaves, (3 sprigs)

3 tbsp. white wine or tarragon vinegar 

1/2 lemon, juiced

1/3 c. extra virgin olive oil

1 c. sour cream

Black Pepper

3/4 # baby carrots

1 celery heart (4 in. sticks)

1 red pepper, seeded and sliced into 1/2 in. strips

1 pkg. bread sticks, any flavor or variety

In a food processor, combine first 7 ingredients. Turn on processor and stream in extra virgin olive oil. Transfer dip to a bowl and stir in sour cream and black pepper. Serve with veggies and bread sticks for dipping.

Classic Tomato Salsa

3 - 6 fresh Serrano chilies

1 large white onion

Grated rind and juice of 2 limes, plus strips of lime rind to garnish

8 ripe firm tomatoes

Large bunch of fresh coriander (cilantro)

1/4 tsp. sugar

Salt to taste

Variations:

Use spring onion (scallions) or mild red onions instead of white onion. For a smoky flavor, use chipotle chilies instead of Serrano chilies.

1. Use 3 chilies for salsa for medium heat. To peel chilies, dry-fry the chilies in a griddle pan until the skins are scorched and blackened.

2. Place the roasted chilies in a strong plastic bag and tie the top of bag to keep the steam in. Set aside for about 20 minutes.

3. Meanwhile, chop the onion finely and put it in a bowl with the lime rind and juice. The lime juice will soften the onion considerably.

4. Remove the chilies fro the bag and peel off the skins. Cut off the stalks, then slit the chilies and scrape out the seeds. Chop the flesh and set aside in a small bowl.

5. Cut a small cross in the base of each tomato. Place in a heatproof bowl and pour boiling water to cover. Leave for 30 seconds.

6. Lift out the tomatoes and plunge them in to a bowl of cold water. Drain well; remove skins.

7. Dice the peeled tomatoes and put them in a bowl. Add the chopped onion, which should've softened, together with any remaining lime juice and rind. Chop coriander (cilantro) finely.

8. Add the chopped cilantro to the salsa, with the chilies and the sugar. Mix gently until the sugar has dissolved and all the ingredients are coated in the lime juice.

9. Cover and chill for 2-3 hours to allow the flavors to blend.

Like they say in Catalonia

Bon Profit! 

Thanks to Chef Cristina for her awesome recipes so be sure to try these out this week. 

 

Remember small changes to better health 

are better than no changes at all.


For more great recipes go to:

Foodie Fridays at DesignsbyGollem
Friday Food at MomTrends