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ENTERTAIN CASUALLY WITH DIPS AND SPREADS

For casual entertaining, dips and spreads often fill the bill. They are easy to make and appeal to a wide range of tastes to accommodate a crowd. Serving them requires the most minimal setup–a handsome crock or pottery bowl for the dip or spread, a basket for chips, toast or crackers, a platter for crudites, a few spreaders and a pile of cocktail napkins.

The following recipes are variations on popular selections. The roasted-onion dip is inspired by the California onion dip of years past, but updated with freshly roasted onions. Spinach dips are always appealing, and this one uses marinated artichokes for a piquant edge. Hummus gets a new twist with sun-dried tomatoes and green onions.

These are all best prepared ahead of time to develop flavors. When you are ready to serve them, stir well, adjust the consistency and seasoning. Although a blender can be used for these recipes, I prefer using a food processor, which easily handles a larger quantity of thick mixtures and can create a smooth or lumpy consistency, depending on your preferences.

It’s important to use the freshest crackers, chips and toasts for dips and spreads. For crudities, selecting from a salad bar is an excellent shortcut. Also, watch the addition of salt in these recipes. If you are serving chips, they always are much more salty than other options.

ROASTED ONION DIP CALIFORNIA-STYLE

Preparation time: 15 minutes

Cooking time: 25 to 30 minutes

Yield: 1 2/3 cup

Spread this tasty mixture on garlic toasts or use it to fill celery sticks. As a dip, it’s great with really good potato chips or crudites.

2 large Spanish onions, cut into small pieces

2 tablespoons unsalted butter, melted

1/3 cup each: light mayonnaise, light sour cream, light cream cheese

1 teaspoon beef bouillon powder

1/8 teaspoon salt

1 to 3 tablespoons milk

1. Heat oven to 425 degrees. Place onions in 13-by-9-inch baking pan. Drizzle with butter; toss to mix. Roast, uncovered, stirring occasionally, until lightly browned and caramelized, about 25 to 30 minutes. Remove from oven; cool. (Place in freezer to cool quickly.)

2. Put mayonnaise, sour cream, cream cheese, bouillon powder and salt in food processor fitted with metal blade; mix well. Add onions; pulse until slightly lumpy. Or, alternately, process continuously until smooth. Add milk to desired consistency. Refrigerate until chilled. Adjust seasoning before serving. (Can be stored in refrigerator up to 3 days.)

Calories ………. 63 Fat ………… 5 g Sat. fat ……. 2 g

% cal. from fat … 63 Chol. …….. 10 mg Sodium …… 121 mg

Carb. ………… 5 g Protein …….. 2 g Fiber ………. 1 g

Nutritional analysis by Jodie Shield

SPINACH AND ARTICHOKE DIP

Preparation time: 15 minutes

Yield: 2 cups

1/2 shallot

1/2 cup each: light cream cheese, light mayonnaise

1 teaspoon Worcestershire sauce

1 package (10 ounces) frozen chopped spinach, thawed, drained, squeezed dry

1 jar (6 1/2 ounces) marinated artichokes, drained

1 to 4 tablespoons milk

Salt

Crushed red pepper

1. Drop shallot through feed tube of running food processor fitted with metal blade; mince. Add cream cheese, mayonnaise and Worcestershire sauce; process until smooth. Add spinach and artichokes; pulse until slightly lumpy. Or, alternately, process continuously until smooth. Add milk to desired consistency. Season with salt and crushed red pepper to taste. Refrigerate until chilled. (Can be stored in refrigerator up to 3 days.) Adjust seasoning before serving.

Food processor shortcut: Mince garlic by dropping clove(s) through feed tube with processor running, then measure it. Put garlic back in processor bowl without washing it and make dip.

Calories ………. 45 Fat ……….. 4 g Sat. fat ……. 1 g

% cal. from fat … 67 Chol. …….. 5 mg Sodium …… 140 mg

Carb. ………… 3 g Protein ……. 2 g Fiber ………. 1 g

Nutritional analysis by Jodie Shield

HUMMUS WITH SUN-DRIED TOMATOES AND GREEN ONIONS

Preparation time: 15 minutes

Yield: 1 1/2 cups

This mixture makes a great spread or dip served with toasted pita triangles.

2 cloves garlic

1 can (15 ounces) chickpeas, drained, liquid reserved

8 large sun-dried tomatoes in oil, drained, finely chopped

1 green onion, including green top, cut into small pieces

1/3 cup tahini paste

2 to 3 tablespoons fresh lemon juice

2 drops hot sauce

3/4 teaspoon salt

1 green onion, sliced, for garnish

1. Drop garlic through feed tube of running food processor fitted with metal blade; mince. Add chickpeas, 1/4 cup of the reserved liquid, green onion, tahini paste, 2 tablespoons of the lemon juice, salt and hot sauce; process until slightly lumpy. Or, alternately, process continuously until smooth. Add more reserved liquid and lemon juice to desired consistency. Stir in sun-dried tomatoes. Serve at room temperature garnished with sliced green onion. (Can be refrigerated up to 3 days.)

Calories ………. 78 Fat ……….. 5 g Sat. fat …… 1 g

% cal. from fat … 50 Chol. …….. 0 mg Sodium …… 80 mg

Carb. ………… 8 g Protein ……. 3 g Fiber ……… 3 g

Nutritional analysis by Jodie Shield