©prop stylist: Marina Malchin
Fondue (No. 1)
Rub a small pot with garlic; add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyère and emmentaler cheese; add salt, pepper and nutmeg. Serve hot with apples and bread.
Fried-Chickpea Hummus (No. 5)
Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water; puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil; season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.
Deviled Dip (No. 8)
Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.
Slow-Cooker Spinach Dip (No. 22)
Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.
Blue Cheese Dip (No. 30)
Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.
Roasted Garlic-Bacon Dip
Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes. Sauté 1 roasted garlic pulp in olive oil over low heat until caramelized, 30 minutes; cool. Mix with 1 1/2 cups sour cream, 3/4 cup mayonnaise and chopped chives and scallions. Add Worcestershire sauce, salt and pepper. Add 6 slices chopped crisp bacon.
Aioli (No. 36)
Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste; thin with water as needed. Serve with crudites.
Olive Aioli (No. 37)
Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste; thin with water as needed. Stir in 3 tablespoons store-bought olive tapenade. Serve with crudites.
Orange-Saffron Aioli (No. 38)
Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add orange juice, salt and pepper to taste; thin with water as needed. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aïoli. Serve with crudites.
Tomatillo Salsa (No. 39)
Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.
Guacamole (No. 43)
Mash 3 avocados with 1/2 cup minced red onion and 1 to 2 minced jalapeños. Stir in 1 diced tomato, 1 bunch chopped cilantro and a splash of lime juice. Season with salt.
Pizza Dip (No. 50)
Simmer 2 cups tomato sauce in a small skillet. Add 1 cup ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbling.