Delicious Dipping
Dips are tailgate mainstays. And there's good reason: they can be made ahead and require little effort. Dips are crowd-pleasing communal appetizers (just don't double dip) and the ones party-goers zero in on.
Dips can be fancy or doctored-up versions of package mixes. They're built on bases of mayonnaise, cream cheese and sour cream.
All, of course, spell fat. So it's OK to substitute reduced-fat or nonfat products and bump up the flavor with fresh herbs. Or spice up the taste with a high-flavor profile cheese and fresh or roasted vegetables.
For an ultra low-fat dip, try yogurt cheese as a base. Here's how to make it: Take nonfat or low-fat yogurt and place it in a coffee filter lining a colander. Set it over a bowl in the refrigerator and strain the yogurt for at least 4 hours (or overnight) to release the liquid (called whey). The end result is a texture similar to cream cheese without all the fat.
No matter what's on your menu, when it comes to tailgating the main game plan is to plan ahead and make as much as you can in advance so you can enjoy the party.
Here is a sample checklist: Cut up veggies and make dips two days in advance. Store them individually in plastic sealable bags.
Have an assortment of hot and cold foods. Keep hot foods hot and cold foods cold. For dips, place the serving bowls on ice to keep them chilled. If you're serving lots of chicken, use chafing dishes.
Foods like chicken, meat dishes and dips with dairy should stay out no longer than 2 hours unless you keep them at safe temperatures.
Bring plenty of paper towels, napkins and plastic bags for trash.
Have an insulated cooler with ice to keep things cold.
Pack food and beverages separately to avoid cross contamination of any raw meats or poultry.
Pack foods in stackable containers and plastic sealable bags so they lie flat.
1 envelope onion soup mix4 green onions, washed, thinly sliced16 ounces reduced-fat sour cream2 jarred roasted red peppers, chopped½ cup chopped flat-leaf parsley½ cup minced celeryIn a medium bowl mix together all the ingredients and chill before serving.The celery in this dip adds a nice crunch. Serve the dip with crackers or baked pita chips.From and tested by Susan M. Selasky for the Free Press Test Kitchen.
1 packet Hidden Valley Fiesta Ranch Dip Mix16 ounces sour cream1 can (2.25 ounces) chopped black olives, drained1 can (4 ounces) chopped and peeled chiles1 cup shredded sharp cheddar cheeseCrackers or tortilla chips for servingIn a medium bowl, mix together all the ingredients. Chill before serving with crackers or tortilla chips.Submitted by Mike Scheetz of Lansing, Mich.
2 whole garlic heads4 tablespoons extra-virgin olive oil, divided2 cans (15.5 ounces each) cannellini beans or other white beans, drained and rinsed¼ cup fresh lemon juice¼ teaspoon salt¼ teaspoon white pepper¼ cup chopped fresh flat-leaf parsley plus more for garnishBaked pita chips or vegetables for servingPreheat the oven to 375 degrees.Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake about 30 minutes.Uncover and bake until the garlic cloves are soft and golden brown, another 30 to 40 minutes. You can make the roasted garlic in advance and store it in an airtight container in the refrigerator for up to five days.Remove the garlic from the oven and when cool enough to handle, squeeze the soft garlic from the cloves.In a food processor fitted with the metal blade, combine the beans, roasted garlic, remaining 3 tablespoons oil and lemon juice and process until smooth. Add the salt and white pepper. Stir in the parsley.To serve, transfer to a bowl, garnish with the parsley leaves and serve with pita chips or vegetables. You can store this dip covered in the refrigerator for three days.From "The Food You Crave" by Ellie Krieger (Taunton, $28).
