Special sauces of “sour cream” density. Their main difference from their many more fluid counterparts in the method of application. In a vegetable dip - or in any other dip - they usually dunk food, rather than water it with food. In English, “dip” means “dip”, “dip”.
What are the dip types?
Characteristically, this thick sauce is used for food that you can eat with your hands. Typically, these are chips, pieces of fruit, vegetables, meat and seafood, dipped in special dishes for dip. Such sauces are popular all over the world (most in America and China, less in Russia). Deep can be sweet too. And fondue - a molten mixture of different components - in essence can also be called dip (there are chocolate, cheese options), which are dipped in pieces of fruits and vegetables, bread.
How to cook?
Using modern kitchen appliances to make a vegetable dip is not difficult. The main thing in this business is the blender, which performs the basic functions of mixing the constituent parts to a state of uniformity. Fortunately, now it is present in almost every kitchen. We offer several original recipes that tell you how to make dip easy.
With sesame paste
We will need: one large eggplant, one sweet pepper, head of garlic, a small onion of sweet onion, two tomatoes, half a glass of sesame paste (tahini), vegetable oil, cilantro, salt, pepper, lemon juice.
To cook the eggplant and vegetable dip with tahini, cut the eggplant lengthwise, peel the seeds from the seeds and cut, the tomatoes into four parts. Preheat the oven to 180 degrees. We spread the baking sheet with baking paper, on the paper lay the prepared vegetables, previously greased with vegetable oil. We do not sort garlic into cloves, but simply cut off the top from the uncleaned head so that the cloves are slightly open.
We clear the finished vegetables from the skin: eggplant, pepper, tomatoes, garlic, onions. We put everything in a blender, add salt, pepper, lemon juice. Grind until smooth mashed potatoes (no lumps). Cooking vegetable dip. At the end of the process, add the sesame tahini paste and mix. If desired, put a little fresh cilantro (it will add piquancy to our sauce) and one clove of fresh garlic. Finally mix in a blender. Vegetable dip with tahini paste is ready.
Comments
Judging by the reviews of amateur cooks and just gourmets, it turns out "yummy"! They also advised increasing the amount of lemon juice injected. Sesame tahini pasta (which, incidentally, can already be freely purchased in supermarkets) gives “nutty” notes and makes the sauce look like cream. It can be cooked at home. To do this, take a glass of sesame seeds (pre-lightly fry them or bake in the oven for 15 minutes) and a quarter glass of vegetable oil (preferably sesame seeds, but, in principle, any lean: olive, sunflower, corn). In a blender, grind both ingredients to a paste. Add oil gradually. Ready pasta can be stored in the refrigerator in a glass jar for quite some time. By the way, tahini is used in recipes for the preparation of another dip, known since ancient times.
Hummus
They say that this tasty and healthy pasta was used in ancient Egypt, seven thousand years ago! There are a great many recipes for making hummus, which can also conditionally be called dip. Here is one of them.
Ingredients: half a kilo of chickpea (a special kind of pea) soaked in water before swelling; lemon juice, half a glass of tahini, two cloves of garlic, olive oil and salt, hot pepper.
We release the soaked chickpeas from the water. You can pea and cook, but from raw - hummus is more useful. Pour all the ingredients into the blender, mix until smooth. To make hot, add chili peppers. This paste can be stored in the refrigerator for up to a month. If it seems a little dry, add an extra little olive oil. Serve to the table with hot cakes. Very tasty!
Creamy Vegetable Dip Sauce: Recipe
Ingredients: two glasses of arugula, a stem of celery, a small carrot, a few feathers of green onions, two cloves of garlic, a glass of sour cream, one hundred grams of cottage cheese, one large spoon of fresh dill, basil, parsley, tarragon, one hundred grams of natural potato chips, salt, pepper.
Put finely chopped vegetables in a blender, mix until smooth. Then add the rest of the ingredients. At the end - chips. Mix again. Creamy vegetable dip ready to eat. You can dip chips, slices of vegetables and cheese into it.
How to use?
All vegetable dip (ketchup can also be attributed to them) require special attention. They are usually served at the table in special dishes, pouring in portions. Separately served food, which is supposed to be dipped in sauce: all kinds of products, cut into small pieces. It can be vegetables, bread, cheese, fruits. Choose to taste, cut. And each of these products will find a dip to their liking!