Rick Rodgers - cuisine americane

Results tagged “dip”

Salt-n-Pepa's Ultimate Super Bowl Hot Spinach Dip

IMG_4025.jpgYou may think that calling ANYTHING "the ultimate" is just hyperbole.  Nope.  How do I know? Personal experience.  It was given a test by a bunch of hungry billiard-players at Salt-n-Pepa's house.  Yes, THAT Salt-n-Pepa

Continue reading Salt-n-Pepa's Ultimate Super Bowl Hot Spinach Dip .


Italian Tuna and Caper Spread

Makes about 1 3/4 cups

Make-Ahead: The spread can be prepared up to 2 days ahead.


This is another spread that I can usually make without a trip to the grocery store for special ingredients, so it gets a workout. My pantry is always stocked with canned tuna, capers, and anchovy paste. Try to make this with flavorful imported Italian tuna packed in olive oil, although you'll find that American brands in vegetable oil or even water will work.


  • Two 7-ounce cans tuna in olive oil, drained
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon anchovy paste
  • 1 garlic clove, crushed through a press
  • 3 tablespoons nonpareil capers, drained and rinsed
  • 2 tablespoons chopped fresh parsley, for more for garnish
  • Salt and freshly ground black pepper, to taste


1. Pulse the tuna, mayonnaise, lemon juice, and anchovy paste in a food processor fitted with the metal blade until smooth. Add the capers and parsley and pulse until combined. Season with salt and pepper to taste.

2. Transfer to a medium bowl and cover with plastic wrap. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before serving, garnish with chopped parsley. Serve chilled.

What to Spread

  • Fresh baguette slices
  • Crostini
  • Flatbread crisps
  • Cherry tomatoes
  • Cucumber slices


Hot Crab Salsa Dip

Makes 12 to 16 appetizer servings

Make-Ahead: The dip can be prepared up to 8 hours ahead, covered tightly with plastic wrap and refrigerated. Top with the bread crumbs and bake just before serving.


Here's another update of an old favorite that my guests can't get enough of. This recipe makes a large amount, but it always disappears. If your appetizer menu is long, the recipe is easily halved. It's a natural for tortilla chips, but try it with fresh crudités like broccoli, cauliflower, sweet red pepper strips, and cherry tomatoes. There are a number of options to keep the dip warm. I use a mini-slow cooker, but fondue pots or electric warming plates also work. For the best flavor, use fresh crab meat instead of pasteurized or canned.


  • 1 cup chunky tomato salsa
  • Two 8-ounce packages cream cheese
  • 1/2 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 pounds fresh lump crab meat, picked over to remove cartilage, and flaked
  • Hot red pepper sauce
  • 1/3 cup fresh bread crumbs, preferably from day-old French or Italian bread
  • Tortilla chips and assorted fresh vegetables, for dipping


1. Position a rack in the center of the oven and preheat to 350°. Lightly butter a 1-quart round baking dish.

2. Drain the salsa in a wire sieve to remove excess liquid. Place the drained salsa in a bowl and add the cream cheese, mayonnaise, and Worcestershire sauce. Using a rubber spatula, work the ingredients until combined. Stir in the crab meat. Season with the hot pepper sauce.

3. Transfer to the baking dish. (The dip can be prepared up to 8 hours ahead, covered tightly with plastic wrap and refrigerated.)

4. Sprinkle the bread crumbs over the dip. Bake until the dip is bubbling, about 30 minutes. Serve hot, with the tortilla chips and vegetables.


Faux Fondue

Makes about 3 cups

Make-Ahead: The dip can be prepared up to 1 day ahead.


Fondue works best for short-term parties; if it isn't stirred often, it can scorch on the bottom. This dip has many of the same flavors as fondue, but can be kept warm without any reservations.


  • 1 tablespoon unsalted butter
  • 1 small onion, chopped
  • 1 tablespoon brandy
  • 1 cup mayonnaise
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/2 cup freshly grated Parmesan cheese


1. Position a rack in the center of the oven and preheat to 350°F. Heat the butter in a small skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 3 minutes. Remove from the heat and stir in the brandy.

2. Mix the mayonnaise with the Swiss and Parmesan cheeses in a medium bowl. Stir in the onion. Transfer to a 1-quart heatproof serving dish. (The dip can be prepared up to 1 day ahead, covered and refrigerated. If chilled, increase the baking time.)

3. Bake until the dip is bubbly, about 30 minutes. Serve hot.

What to Dip

  • Fresh baguette slices
  • Broccoli and cauliflower florets, blanched until crisp-tender
  • Carrot sticks
  • Celery sticks
  • Cherry tomatoes
  • Cucumber slices
  • Tiny new potatoes, cooked
  • Zucchini slices


Smoky Bean and Chorizo Dip

Makes about 2 1/2 cups

Make-Ahead: The dip can be prepared up to 2 days ahead, covered and refrigerated. If the chilled dip is too thick, thin with water or broth.


This dip gets a double dose of smoky flavor from chorizo sausage and chipotle chiles en adobo. Use the hard chorizo sausage links, which have been smoked and can be diced. Fresh chorizo, which resembles a very spicy bulk sausage, isn't right for this dip. Chipotle chiles are jalapeños that have been smoked and canned in a chile sauce. Be very careful when handling them, as they are very hot; you might want to wear plastic cloves. You'll find chorizo and canned chipotles at Latino grocers.


  • 1 tablespoon olive oil
  • 4 ounces finely chopped smoked chorizo sausage
  • 1 medium onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Two 15 1/2 to 19-ounce cans pinto beans
  • 1 canned chipotle chile en adobo, minced
  • Salt, to taste
  • 1/2 cup sour cream, for garnish
  • Chopped cilantro, for garnish


1. Combine the chorizo and oil in a medium skillet. Cook over medium heat, stirring often, until the chorizo is browned, about 7 minutes. Using a slotted spoon, transfer the chorizo to paper towels, leaving the fat in the pan.

2. Add the onion and red pepper to the skillet. Cook over medium heat, stirring often, until the red pepper is tender, about 6 minutes. Add the garlic, oregano, and cumin and stir until the garlic is fragrant, about 1 minute. Add the beans with their canning liquid and the chipotle pepper. Bring to a simmer, stirring often. Reduce heat to low and simmer for 5 minutes.

3. Transfer 1 cup of bean mixture to food processor and puree. Stir back into skillet, with the cooled chorizo. Transfer to a medium bowl and cool. Season with salt. Cover and refrigerate until chilled, at least 2 hours and up to 2 days. (If the chilled dip is too thick, stir in some water or broth.)

4. To serve, transfer to a serving bowl. Top with the sour cream and sprinkle with the cilantro. Serve chilled or at room temperature.

What to Dip

Corn chips

  • Tortilla chips


Caramelized Shallot and Roquefort Dip

Makes about 2 cups, 8 servings

Make Ahead: The dip can be made up to 2 days ahead, covered and refrigerated. If too thick, thin with milk before serving.


Onion dip (yes, the kind made from powdered onion soup) with potato chips used to be one of my secret passions until I started making this from-scratch version. Feel free to leave out the cheese if you want an unadulterated onion dip experience. Some of you will remember this recipe from my Dips article in Bon Appétit (March 2001). It's worth repeating.


  • 2 tablespoons vegetable oil
  • 1 1/4 cups thinly sliced shallots (about 6 ounces)
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 to 4 ounces Roquefort or Danish blue cheese, at room temperature
  • Salt and freshly ground black pepper, to taste Potato chips, for serving


1. In a heavy-bottomed medium skillet, heat the oil over medium-low heat. Add the shallots and cover. Cook, stirring often, until the shallots are deep golden brown, about 20 minutes. Cool completely.

2. In a medium bowl, combine the sour cream and mayonnaise. Add the blue cheese and mash with a rubber spatula until almost smooth. Stir in the cooled shallots and season with the pepper. Cover and refrigerate until chilled, about 2 hours. Serve chilled or at room temperature with potato chips.


Bruschetta with Roasted Garlic and Ricotta Dip

Makes 8 to 12 servings
I usually serve this the simplest way--make a dip and serve it with toasted bread as bruschette .  However, they are also good a hot crostini.  Spread the dip on untoasted bread slices and grill in a covered grill with direct heat until the dip is bubbling and the bread is beginning to brown, about 5 minutes.  You can also bake them in a 400°F oven for about 10 minutes.

Roasted Garlic Dip

  • 1 large head garlic, with firm, plump cloves
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more as needed
  • Salt
  • Freshly ground pepper
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese


  • 1/3 cup extra-virgin olive oil
  • 4 large garlic cloves, crushed under a knife and peeled
  • 1 long loaf crusty Italian or French bread, cut into 1/4-inch thick slices
  • (slice on diagonal to get larger pieces, if you wish, or cut large pieces in half)


1. To make the dip, preheat the oven to 400° F. Cut the garlic in half through its equator, keeping the head as intact as possible -- do not peel the garlic. Drizzle the cut surfaces with 1 teaspoon oil, and season with a sprinkle of salt and pepper. Put the two halves back together to reform the garlic head. Wrap tightly in aluminumn foil. Bake until the garlic is tender and the cloves have turned golden beige, 35 to 45 minutes. Unwrap the garlic and cool completely. Squeeze the garlic pulp out of the hulls into a small bowl, discarding the hulls.

2. Using a fork, mash the garlic pulp until smooth. Stir in the ricotta and Parmesan cheeses, and the remaining 2 tablespoons oil, adding more oil if needed to get reach a dipping consistency. Season with salt and pepper. Let stand for 30 minutes at room temperature to blend the flavors. (The dip can be prepared 1 day ahead, covered and refrigerated. Remove from the refrigerator before serving.)

3. To make the bruschetta, in a small saucepan, heat the oil and garlic over very low heat until small bubbles appear around the garlic, about 10 minutes. Remove from the heat and cool. Remove the garlic cloves.

4. Build a charcoal fire in an outdoor grill and let burn until the charcoal is covered with white ash. (Or preheat a gas grill on High. ) Drizzle the bread slices with the oil. Grill, turning once, until lightly toasted, 1 to 2 minutes. Serve the bruschetta with the dip.