Everyone love a good dip, especially when it’s accompanied by a good cracker. Here in Washington, DC the Inauguration was a long weekend, full of parties. For our “Inaugural Ball,” we made an assortment of dips – hummus, sundried tomato, black bean, and roasted red pepper. You can find our recipe for hummus here, the others are below. Happy dipping!
Sundried Tomato Dip
From Barefoot Contessa
- 1/4 cup sundried tomatoes in oil, drained and chopped (8 tomatoes)
- 8 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 1/2 cup good mayonnaise
- 10 dashes Tabasco sauce
- 1 teaspoon Kosher salt
- 3/4 freshly ground black pepper
- 2 scallions, thinly sliced (white and green parts)
- Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade.
- Add the scallions and pulse twice.
- Serve at room temperature.
Tex-Mex Black Bean Dip
- 1 15-ounce can black beans, drained
- 1/2 cup thick and chunky salsa
- 1/2 teaspoon ground cumin
- 1 cup (4 ounces) shredded pepper jack cheese
- 1/4 cup chopped fresh cilantro
- 2 teaspoons fresh lime juice
- Mash 1/4 of the black beans in a small sauce pan.
- Stir in salsa, ground cumin and remaining whole beans.
- Bring mixture to a simmer over medium heat, and cook for 3 minutes, stirring frequently.
- Stir in cheese, cilantro and lime juice, and cook mixture over medium heat until cheese melts, stirring frequently.
- Serve warm or at room temperature with tortilla chips.
Warm Roasted Pepper Dip
- 3 tablespoons canola oil
- 1 small red onion, roughly chopped
- 4 large red bell peppers, cored, seeded and roughly chopped
- 2 medium tomatoes, cored and sliced into thick wedges
- 4 garlic cloves, peeled
- 1 jalapeno (cored and seeded if you prefer a milder flavor)
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground peppercorns
- 1/4 cup heavy cream (more if you like a thinner dip)
- 1/4 pound mozzarella or queso fresco, cut into small cubes
- Preheat oven to 450 degrees.
- Grease a large glass baking dish with 1 tablespoon of the oil. Add the onion, bell peppers, tomatoes, garlic and jalapeno to the baking dish. Sprinkle with the salt and ground peppercorns, drizzle with the remaining 2 tablespoons of oil and toss to coat. Roast the vegetables until they are soft and brown, about 1 hour, stirring every 15 minutes.
- Transfer the vegetables to a blender along with the cream and process until smooth.
- Pour the puree into a medium saucepan and bring to a simmer. Reduce heat to medium, add the cheese, and cook until it starts to melt, 1 to 2 minutes.
- Turn off the heat. Taste and adjust the salt if necessary. Serve warm with tortilla chips.