Wednesday, August 27, 2008

Three Kinds of Dip for your Next Party

All of my favorite food blogs (Smitten Kitchen, Paupered Chef, Wednesday Chef, etc.) have gorgeous pictures of the amazing dishes they make. They also all live in tiny apartments on the East Coast, but I digress. I think it's safe to say that I fall in neither category!

Rocket science these are not. Fine dining, these are not. But they're yummy, quick, and made from pantry staples! They also make my pregnant heart happy.

The first two recipes are from a Japanese friend in our last ward, and the last is from my sister (who blogged a gussied up version here) She can gussy up all she wants- I'm all about quick and simple. And cheap. I like that, too.

Wasabi Dip for Vegetables
Prepared Wasabi paste

I use about an "inch and a half" of wasabi paste, and 1/4 cup mayonnaise.

Miso Dip for Vegetables
Miso paste

Again, about a 1/4 cup of mayonnaise and a scant Tablespoon of miso. I use a dark paste, because we like the rich flavor. This is entirely to taste, so adjust accordingly.

Black Bean Dip
1 can black beans, undrained
jarred salsa

Whir together in a blender- I like about a cup of salsa (half a small jar) to one can black beans. If you want to gussy up a little I think this would be yummy with fresh cilantro and some lime juice blended in. But I had a very plain salsa on hand.

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