Fast Tip Friday: Fancy Dip, Freaking Fast!

Garlic Herb Dip 4

You want the best dip ever, and you want to make it fast? Well have I got a solution for you! Granted, its speed is based on the fact that you have a herb garden handy, as well as some frozen pucks of puréed garlic. But if you have been visiting Ali Does It for a while then I expect that you would have both of those things already.

Garlic Herb Dip 1

So go out and grab a bunch of your herbs. Like, a BUNCH. I have some basil, parsley, lemon thyme, sage, and a million chives and garlic chives. Mince those into a bowl with your thawed garlic puck, and add a little salt and pepper to taste. Tip in a 500mL container of plain Greek Yogurt. Stir. That’s it!

Garlic Herb Dip 2

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Creamy Mint Guacamole

Creamy Mint Guacamole 12

I pulled this gem out of the Ottawa Citizen a few weeks back and it makes a fantastic dip all on its own or as a replacement for the traditional sour cream and guacamole side on a plate of nachos.

Creamy Mint Guacamole 1

I cut everything up by hand but if you don’t have the patience for that you can always pulse the ingredients together in a food processor until combined but still chunky.

Creamy Mint Guacamole 15

Start by opening up and de-pitting 4 large avocados.  You can tell that they’re ripe because of the bright avocado colour under the stem.

Creamy Mint Guacamole 2

Slice them into little cubes and scoop them into a large bowl.

Creamy Mint Guacamole 3

Next, mince up a few cloves garlic.  Chuck that in the bowl too.

Creamy Mint Guacamole 4

Then grab a bunch of fresh mint (this was about 8 stems) and pull the leaves off, discarding the stems.  Mince the leaves and chuck them into the bowl.

Creamy Mint Guacamole 5

Now, slice a fresh lime in half and juice it.  Drizzle the juice all over the avocados in your bowl.

Creamy Mint Guacamole 6

Add a few dashes Tabasco sauce, to taste.

Creamy Mint Guacamole 7

And a drizzle of honey, your favourite kind.

Creamy Mint Guacamole 8

Plop in 1 cup sour cream or greek yogurt and season with salt and pepper.

Creamy Mint Guacamole 9

Give it a vigorous stirring to mix it thoroughly and break up the avocado a bit more — not too much, though, because you want it nice and chunky.

Creamy Mint Guacamole 10

Serve with fresh warm tortilla chips (these are chipotle flavour from Farm Boy).

Creamy Mint Guacamole 14

Creamy Mint Guacamole 13

Double-dipping totally acceptable.

Creamy Mint Guacamole 16

Quick Mini Dips: Tzatziki and Chipotle Mayo

Quick Mini Dips

I get into trouble often with the Pie for making too much of something, which means we are left with leftovers well past the time when such leftovers retain any appeal.  As a result, I’m trying my best to cut down on the size of things I make, even if I’m not using a recipe.  I have discovered, when it comes to dips and sauces, the best way to keep them small is to actually construct them WITHIN the container in which you plan to serve them.  It even saves you having to wash an extra bowl.

Quick Mini Dips

These two dips can be made in minutes, and they provide a great side for fried or baked chicken, potatoes, burgers, na’an … you name it.  Making them in sealable containers meant that we could take them outside for a Victoria Day picnic.

For the Tzatziki:

In your container, place a dollop of minced garlic (about a teaspoon) and another of fresh chopped dill (this stuff came in a tube, so it’s a generous squirt, if that helps with your measurements).  I wouldn’t use dried dill, if you can avoid it.  I don’t think the flavour would be strong enough.  Then you want to grate up about 4 or 5 inches of cucumber.  It gets messy.

Quick Mini Dips

Squeeze your grated cucumber to get out the excess water and plop it in your container.

Quick Mini Dips

Fill the rest of the container up with Greek yogurt.  You can use plain Balkan-style yogurt but the Greek is thicker.

Quick Mini Dips

Give that a stir and let it sit for a little bit.  Yum!

Quick Mini Dips

For the Chipotle Mayo:

In your container, plop a few shakes chipotle seasoning, together with a couple drops tabasco sauce and a dollop of minced garlic.

Quick Mini Dips

Fill the container up with a combination of mayonnaise and sour cream or Greek yogurt.  I used half mayonnaise, then a quarter yogurt and a quarter sour cream.

Quick Mini Dips

Stir that up well (make sure to scrape up all the goodness on the bottom) and let that sit a bit.  It’s got some kick!

Quick Mini Dips

Farmer’s Market Potato Salad

Farmer's Market Potato Salad

This recipe comes from Potato Salad: 65 Recipes from Classic to Cool.  At one point in this book the authors note that potato salad is as American as apple pie.  Thankfully they leave it at that.  Because I am a sports researcher, it drives me absolutely bonkers when I read somewhere that something is “as American as baseball and apple pie.”  In case you didn’t know (and on the slight off-chance that you actually care), baseball actually originated in Canada.  So while it may be the great American pastime (and gridiron football will start hemming and hawing to be noticed at this point), it ain’t American.

I don’t, on the other hand, know anything about the origins of potato salad.  Sorry ’bout that.  I’m going to go out on a limb and guess that potato salad came from wherever it is that potatoes are indigenous.

Okay enough blather.  You want a recipe.  Of course I left the recipe book at home and I’m at school so I’m guessing on the measurements from my photographs.  It’s not like potato salad is an exact science.

Start with 2 pounds new potatoes.  Plop those babies in a pot, cover them with water, and boil them until they are nice and yielding when you stab them with a sharp knife.  Not that most squishy things don’t yield when you stab them with a sharp knife.  And I don’t really like the turn this post is taking … So on that note, drain the cooked potatoes and let them cool until you can handle them without burning yourself.

Farmer's Market Potato Salad

Chop the potatoes up into halves or quarters or thirds (whatever works for the size of your potato) and plop those in a bowl.

Farmer's Market Potato Salad

Take 1 stalk celery, with all the objectionable bits cut off, and chop that up for the bowl.

Farmer's Market Potato Salad

Then take a TINY onion.  You can see the scale.  I have tiny munchkin/carnie hands, so objects in photo are smaller than they appear.

Farmer's Market Potato Salad

Because the recipe calls for only 1/4 cup chopped onion and that’s a very small amount.    Stick that in the bowl as well.

Farmer's Market Potato Salad

You’re going to need 1/2 cup green peas.  I thawed these from the freezer.  So much for market fresh!

Farmer's Market Potato Salad

You’re going to need 1 hardboiled egg, as well.  I don’t care how you get it, but once you have it, peel it and chop it up and add the bits to the bowl.

Farmer's Market Potato Salad

Chop up some fresh herbs, about 1 tablespoon chives and 2 tablespoons parsley.

Farmer's Market Potato Salad

How I love chopping herbs!  Well except thyme.  That sucker’s a real pain.

Farmer's Market Potato Salad

So that’s all the bits, in the bowl.  Except the herbs.

Farmer's Market Potato Salad

Now the dressing is something unnecessarily confabulated, like 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon greek yogurt, 2 teaspoons lemon juice, and 1/2 teaspoon each salt and pepper.  Or whatever the stuff in that wee bowl looks like to you.

Farmer's Market Potato Salad

Now, toss everything together and store in an airtight container in the fridge for a few hours   (or overnight) to let the flavours blend.  Then eat your face off!

Farmer's Market Potato Salad