They're appreciated in a rather vocal manner if provided in large dollops when presented before tea-time cinema with the munchies. So, I decided that I'd find some great dips for my next bachelor tea party.
And I did too! In fact NeoSoft hosts the complete newsgroup for dips in HTML format. So you can visit it and find about 250 dips to try out. I can't promise they're all great, but I tried a couple which I've listed below.
There are a few more sites listed at the end of this article, but I'm sure you'll have your hands full for the week with this newsgroup alone.
Tri-Color Vegetable Pate
The vegetable pate makes a nice appetizer for entertaining guests. To ensure that the the pate unmolds successfully, be sure to refrigerate overnight and fill your mold to the top.
For the Red Pepper Layer
7 ounces red bell pepper, roasted
3/4 cup feta cheese, crumbled
For the Bean Layer
30 ounces cannellini beans, rinsed and drained
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon oregano
2 garlic cloves, pressed
For the Pesto Layer
2 garlic cloves
1 cup fresh basil leaves
1 cup fresh parsley
1/4 cup pine nuts, roasted
3 tablespoons olive oil
1/2 cup ricotta cheese, part skim milk
Line 8 1/2 x 4 1/2 inch loaf pan with plastic wrap, overlapping sides.
For Red pepper Layer
Combine red peppers and feta cheese in food processor; blend until smooth. Spread pepper mixture evenly on bottom of prepared pan.
For Bean Layer
Mash beans in large bowl. Add lemon juice, 1 tablespoon olive oil, oregano, and minced garlic cloves. Season with salt and pepper to taste. Spread bean mixture over red pepper layer in prepared dish.
For Pesto Layer
Mince 2 garlic cloves in the food processor. Add basil, parsley, pine nuts, and mince. With machine running, gradually add 3 tablespoons olive oil. Mix in ricotta, spread pesto evenly over bean layer in prepared pan.
Cover with plastic wrap and refrigerate overnight. To unmold, invert pate onto serving platter. Peel off plastic wrap from pate. Serve with sourdough slices or breadsticks.
Herb Curry Dip
1 cup mayonnaise 1 Tbsp. fresh parsley, chopped
1/2 cup sour cream 1 Tbsp. onion, grated
1 tsp. fines herbs, crushed 1 1/2 tsp. lemon juice
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