I need a recipe for the best dip ever made.
January 19, 2010 5:15 PM   Subscribe

Help me win the dip-off at work. I need a recipe for the most amazing dip ever made that will blow everyone's socks off. One restriction applies...

It has to be vegan. I'm vegan but non of my co-workers are so I don't want to call the dip a vegan version of something. I was thinking of going with a dip that just happens to be vegan, like a hummus or baba ganoush. But I'm open to any suggestions that you may have.
posted by MaryDellamorte to Food & Drink (33 answers total) 92 users marked this as a favorite
 
Here it is--the best dip ever made.
posted by neroli at 5:21 PM on January 19, 2010 [23 favorites]


Real answer, what about some awesome combo of whatever vegan type of things you like to eat... in 7 layer dip form... http://vegweb.com/index.php?topic=25489.0
posted by outsider at 5:22 PM on January 19, 2010


Black-eyed pea hummus is really good, and tends to surprise people who've never had it before.
posted by Lyn Never at 5:22 PM on January 19, 2010


Also, Ajvar is really good... and not a knockoff of some other dip. Not entirely sure if there are any non-vegan ingredients, but must be close to vegan!

http://easteuropeanfood.about.com/od/vegetables/r/ajvar.htm
posted by outsider at 5:23 PM on January 19, 2010 [1 favorite]


vegan pesto
posted by nadawi at 5:28 PM on January 19, 2010


Muhammara. It's a rich, tart, tangy spread made of walnuts, roasted red peppers and pomegranate molasses. It's absolutely amazing on pita toasts or veggies. And it gets away from the oh-so-expected bean dip variations.
posted by amelioration at 5:32 PM on January 19, 2010 [15 favorites]


easy awesome vegan pesto. for a dip, i'd add a couple more tablespoons pinenuts and a couple less tablespoons olive oil.
posted by katinka-katinka at 5:35 PM on January 19, 2010


Seconding that particular muhammara recipe. It's my go-to party dip; every time it comes out, it's hoovered up promptly by vegetarian and non-vegetarian alike, along with sounds of "what IS this? it's awesome!". Take the time to source the ingredients and make it exactly the way she describes; the smoked salt/smoked paprika and pomegranate molasses are really essential.
posted by Knicke at 5:39 PM on January 19, 2010 [4 favorites]


I like white bean with garlic dip. Some recipes only call for a few cloves of garlic, but the really good ones are the super-garlicky ones.
posted by cabingirl at 5:49 PM on January 19, 2010


I came in here to recommend muhammara, too.

I also love the white bean "aoli" from, I think, the Veganomicon. White beans, a bunch of garlic (brown it up in a hefty portion of olive oil), and lemon.
posted by ruby.aftermath at 5:49 PM on January 19, 2010 [1 favorite]


I was just going to come and suggest Muhammara. Here is my recipe:

1) In a dry skillet toast until just browned and fragrant:

1/2 teaspoon red pepper flakes
1 teaspoon cumin seeds
1/4th teaspoon allspice

2) In a food processor pulse until smooth(ish)
1 12-oz container of Trader Joe's fire roasted red peppers (you can use fresh, or make them yourself, but there's no noticeable difference in flavor or texture that i can tell)

3) add the spices to the food processor, as well as
1 and 1/4th cup walnut pieces
2 tablespoon pomegranate molasses (or more)
1/2 teaspoon kosher salt
1 tablespoon lemon juice
1/3rd cup whole grain bread crumbs
1/4th cup extra virgin olive oil

4) process until a thick paste, adding bread crumbs until a thick (spreadable) consistency is achieved, and sere at room temperature.
posted by mr. remy at 5:51 PM on January 19, 2010 [7 favorites]


Does it have to be a dip, or can it be a salsa that you can still dip chips in?

Because my favorite "dip" is:
one can of black beans
equal part frozen white corn
equal part diced purple onion
one jalapeno (more or less to taste)
juice of one lime (more or less to taste)
salt and pepper to taste.

Non-vegan family members love to add feta cheese, and a "dressing" of equal parts olive oil and apple cider vinegar with a few tablespoons of sugar. But I like it with just the lime.

YUM
posted by dpx.mfx at 5:52 PM on January 19, 2010


fresh green pea hummus is really excellent too, but it can make yer coworkers a little farty
posted by mr. remy at 5:52 PM on January 19, 2010


ikra--russian eggplant caviar. i took a look at online recipes, but the best i've ever had was made by our russian chefs at the restaurant i used to manage: 1 large eggplant, peeled and diced; 2 big mahonkin carrots, peeled and grated;1/2 head garlic, peeled, crushed & chopped; 3 tablespoons olive oil. heat oil in pot that will hold all this; add above ingredients; cook, stirring occasionally, for quite some time until the eggplant goes all to pieces. meanwhile, take the other half head of garlic, peel and crush the cloves with the side of your knife; chop; sprinkle about a teaspoon of salt over garlic and using the side of your knife in a grinding motion, reduce garlic to paste. chop a handful of italian fliatleaf parsley. when eggplant is done, turn off heat and stir in garlic paste and parsley. taste and adjust salt.

the eggplant gives plenty of depth, the carrot cooked-in garlic are sweet, the fresh parsley is very bright, and the raw finishing garlic packs a real punch. toast you some pita, garnish with kalamata olives and tah-dah! delish.
posted by miss patrish at 5:54 PM on January 19, 2010 [4 favorites]


Does guacamole count? Its not exotic but it is popular for good reasons: it is delicious, satisfying and easy to make. MeFiMail me for my own recipe.
posted by christhelongtimelurker at 5:59 PM on January 19, 2010


I'm sorry to interject, but please please please do tell where one can find pomegranate molasses?
posted by kitcat at 6:07 PM on January 19, 2010


this is a dip I invented, and it's insanely good:

garlic herb dip:

1 container (12 oz) sour supreme (soy sour cream)
3 heaping tbsp nutritional yeast
1/3 pkg frozen spinach, thawed and drained
1 clove garlic
1 shallot
big handful of mixed greens (optional, but this adds a lot of vitamins and extra zip)
liberal shakings of basil, thyme,oregano, salt pepper and montreal steak spice, or whatever spices float your boat
I use a fine herb grinder to mince the vegetables - a food processor
would also work, or just chop it all as finely as you can - the garlic
and shallot should be chopped and pressed for the best flavour
then mix it all together and it's mmm - a bit like a sharp tatziki, very
tasty with vegetables, crackers, or small chunks of a good bread
posted by 5_13_23_42_69_666 at 6:11 PM on January 19, 2010


(you can buy pomegranate molasses @ spicehouse.com, amazon.com, a middle eastern market or at many general gourmet markets -- i think /some/ whole foods even stock it.)
posted by mr. remy at 6:15 PM on January 19, 2010


This Spinach-Artichoke dip is pretty amazing, although it's more of a spread. It has vegan mayo in it, but it's not a primary ingredient, so this isn't really a vegan version of something else. I can't tell you how tasty it was at room temperature, though, as it didn't last that long.

*************************************************

1/4 cup raw cashew nuts
3 cloves garlic, thinly sliced
10 ounce package chopped spinach, thawed and squeezed dry
1 cup artichoke hearts, canned or frozen and thawed, roughly chopped
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon white pepper
1/8 teaspoon allspice
1 teaspoon balsamic vinegar
3 tablespoons Vegenaise or other mayonnaise

Preheat oven to 350.

In a food processor, grind cashew nuts to a powder. Transfer to a medium bowl.

Add the garlic slices to food processor and pulse to chop, stopping to scrape down the side sides of the processor once or twice. Add spinach and pulse a few times to combine with the garlic. Transfer to the bowl with the ground cashews.

Stir in the artichokes, salt, thyme, white pepper, allspice and balsamic vinegar. Add Vegenaise and mix well.

Transfer to a small, oiled casserole dish. Bake for 25 minutes.

*************************************************

Also, hummus made from frozen lima beans is really good and pretty. (Cook the limas according to package directions, of course.)
posted by zinfandel at 6:16 PM on January 19, 2010 [2 favorites]


Another vote for muhammara. That recipe looks great, and I like the way she writes about it too. Also worth checking out is one from Claudia Roden's Book of Jewish Food (her grandfather was chief rabbi of Aleppo), also amazing. That's a book worth having anyway.

I once tasted a version I was told was Kurdish, too, which used hotter peppers; the heat, matched with the sweet-sourness of the pomegranate syrup and the richness of the walnuts, added up to an intense mouthful.

You do get these aristocratic variants of the recipe in posh restaurants in Syria, but most of what gets eaten is the quick, cheap version, which I guess must be made with oil--probably sunflower rather than olive--, red pepper/paprika, and toasted sesame seeds. Spread over a thin disc of soft white dough and blasted in a pizza oven for a few moments, eaten (preferably) while still hot. In fact, preferably eaten while as hot as you can bear. Grrreat. And I suspect that the aristocratic versions, despite (or because of) the rich complexity of their flavour, wouldn't stand being cooked like this.

Weirdly, they don't seem to eat muhammara in Lebanon, at least not the parts I've been in--certainly not in the spread-on-dough form, even though the Lebanese get through at least as many of these things (they're called mana'eesh), and generally make them in the more exciting (and even tastier) way of baking them over a hot convex dome of metal rather than in a pizza oven. (More exciting because you can see what's going on.) I've often wondered why not--but that's a different, and considerably more obscure, thread.

Oh--one last thing; bit of a digression, but several people seem interested in pomegranate syrup. Daring souls might want to try a traditional Lebanese snack: fry an egg, and serve it drizzled lightly with pomegranate syrup. The mixture of familiarity and strangeness (to me, British) is... O_o

Actually, I might have to try that one again. It's been ages.

Bon appétit !
posted by lapsangsouchong at 6:45 PM on January 19, 2010 [4 favorites]


Oh--and a friend of mine once made something remarkable with tomato puree (I think), toasted and crushed cumin seeds, and lime (zest and juice). Possibly a little chili powder too. Worth experimenting with these ingredients in varying quantities until you get something with the right ZZZING!
posted by lapsangsouchong at 6:48 PM on January 19, 2010


please please please do tell where one can find pomegranate molasses

You can get it in any Middle Eastern grocery, sometimes in Indian markets, and on Amazon.

You can also mock up a simulation by cooking down pomegranate juice with some sugar and lemon juice until it's the consistency of ketchup.
posted by neroli at 6:56 PM on January 19, 2010 [1 favorite]


neroli, I don't think that's a "simulation." I think that's exactly what pomegranate molasses is!

zinfandel, I just made hummus from lima beans this weekend. It was really nice, although I have a new pressure cooker & can now cook beans from scratch.

As for the best dip, Mary ... help us out here, and tell us who your co-workers are. Are they adventurous foodies, or more conservative in their tastes? Do they like spices? Are they obsessed about their diets? That kind of think. Know your audience!
posted by kanewai at 7:14 PM on January 19, 2010


Why not just make regular hummus? Well executed, it's one of the most delicious things I've ever eaten. I like my larded up with good quality olive oil, fwiw.
posted by Gilbert at 7:28 PM on January 19, 2010


dobbs recommended this dip, which is both raw and vegan. It's pretty damn good.
posted by maudlin at 7:28 PM on January 19, 2010


Spinach/artichoke ++
I'm not a vegan, and this dip makes me want to steal the bowl and lock myself in a room.
Thanks, zinfandel, I'm making that this week now.
posted by ctmf at 7:39 PM on January 19, 2010


This side dish could also be used as a dip. That's what I did, keeping it warm in a crock pot and serving it with pita bread and/or bagel chips. I took it to a party with the vegans in mind but the non-vegans scarfed it up before the vegans even had a chance (I thought the "Vegan" sign might turn them off but no such luck). Had to double it for the next party!

Curried Black-Eyed Peas with Eggplant
from The Curry Book by Nancie McDermott

Serves 6

1 medium eggplant (about 1 pound)
1 medium onion
2 tablespoons olive oil
½ teaspoon salt
1 tablespoon finely chopped garlic
1 tablespoon Thai red curry paste
1 teaspoon garam masala
¼ cup dry red wine
1 can (15 ounce) black-eyed peas, rinsed and drained
1 cup canned diced tomatoes, including juice
1 cup vegetable broth

Prepare the eggplant by trimming and discarding the ends and quartering it length-wise. Cut each piece crosswise into ¼-inch slices and set aside. Halve the onion lengthwise, slice lengthwise into thin strips and set aside.

In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat for 1 minute. Add the eggplant and cook, tossing, for 1 to 2 minutes to coat it evenly with the oil. Sprinkle with the salt and cook 10 minutes, stirring often, until the eggplant is soft. Reduce the heat to medium, add the onion, garlic, curry paste, and garam masala and stir well. Cook 10 minutes, stirring often, until the onion is shiny, fragrant and tender.

Increase the heat to medium-high, add the wine and simmer, stirring often, until the mixture softens into a thick stew, about 5 minutes. Add the black-eyed peas, tomatoes and broth and bring to a gentle boil. Reduce the heat to low and simmer 15 minutes, stirring occasionally, until the black-eyed peas are heated through and the liquid is reduced.

Remove from the heat, transfer to a serving dish. Let it stand a few minutes and serve hot or warm.
posted by ourroute at 7:42 PM on January 19, 2010 [1 favorite]


Black olives, finely chopped rosemary leaves, garlic, chopped parsley, lemon juice, olive oil, salt, pepper. Blend and enjoy.
posted by the duck by the oboe at 8:07 PM on January 19, 2010


Nthing muhammara. That stuff is so delicious. And it's pretty unusual and different from the typical hummus/bean dips.

You could also do something like a tapenade. I make one with green olives and it's delicious. People either love or hate olives though, so that might not be the best choice.
posted by apricot at 9:34 PM on January 19, 2010


Seconding [chickpea] hummus (self-link) or, actually, fresh-made chunky salsa.

My girlfriend makes salsa in the following way (my slight adaptation): combine some finely cubed onion (small, firm ones), lots of cubed tomato and some cubed red pepper with lime juice, freshly ground coriander, freshly ground cumin and half a powdered dried chipotle, and a good bunch of freshly chopped cilantro, salt, mix, serve.

The sock-knocking trick wit both is to go the elaborate way: freshly cooked chickpeas, prime Tahini, and a lot of testing/re-adjusting for the hummus, and absolutely the freshest, ripest, organic-est ingredients for the salsa. The spices can be powdered dry in the mixer-thingy on a kitchen aid, or, elaborately, in a stone mortar (which preserves maximum taste).

Then, there is this other mush of eggplant where the eggplant skin is first burned off and then everything is pureed with olive oil, garlic, pepper and lemon juice. I'm sure someone else here has a 'real' recipe. Traditionally, as I hear, they are roasted on fire. Someone I once stayed with in Haifa had a second, totally blackened frying pan which she used on the stove for this purpose, smoke billowing, windows open and fire alarm disengaged. I have tried the oven and the microwave instead, but it ain't good; the smoky flavor is central for this dip.
posted by Namlit at 3:11 AM on January 20, 2010


In the spirit of the smoky eggplant Namlit suggests, here is an easy and excellent dip/spread that will make vegans and everyone else happy. It is simultaneously rich and light, if that's possible -- and the walnuts give unexpected depth and crunch.

Prick 1 medium (1 lb) eggplant all over with a fork; bake on a cookie sheet whole and unpeeled at 375 degrees F for 45 minutes or so until it collapses when poked; cool

Scoop out pulp, discard skin. Mix pulp with:

1/2 cup toasted & chopped walnuts
1 clove minced or pressed garlic
1.5 T red wine vinegar
2 T olive oil
1/2 t each ground cumin and salt
1/4 t pepper
2 T minced fresh flat leaf parsley

This is all very easy if you do it in a food processor -- chop the nuts then remove so that you don't over chop them; then mince the garlic and add eggplant and everything but the parsley and nuts; puree, then stir in the nuts and parsley. Alternately, just mix all well by hand.

Serve with pita or tortilla chips.
posted by krista_p at 4:42 AM on January 20, 2010 [1 favorite]


pesto is an easy go-to, as well, but you could vary things a little: make a rocket/arugula & cashew pesto, or a ballpark mustards greens & peanut pesto, or ...
posted by mr. remy at 4:54 AM on January 20, 2010


Response by poster: So many good suggestions in this thread, thank you so much. I think for the contest I'm going to go with the Muhammara, but I'm definitely going to try out the other suggestions at home. Our Christmas party at work got postponed due to the weather so they are just going to throw a Super Bowl party instead and thought a little competition might makes things interesting. I'll let you know how it goes.
posted by MaryDellamorte at 6:10 PM on January 20, 2010


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