5 Quick Dips To Make For Your Next Party | From The Test Kitchen | Bon Appétit

For me, this is a perfect bite. Hello, my name is Pierce Abernathy and I am a Bon Appetit contributor. Today we are going to

make

five

quick

sauces. It's the area of ​​the

kitchen

where there are almost no rules when I

make

sauces. My most creative, so the first tip we're giving is a fresh turmeric in black pepper and lavender sauce. Labnite comes from the Middle East, specifically the Levant, it is very thick, it is similar to a cream cheese and its consistency I would say is a little spicier, even fattier. Richest fresh turmeric, it's a ginger-like root, native to Southeast Asia and India, it's a natural dye so I would recommend wearing gloves with this and looking at that super bright color, black pepper, lemon and just squeezing some juice.

There is so much fat here. in the lab now we really just want to cheer him up as much as possible, that's all. I'm going to season semi generously, but I'll also taste and adjust after everything is incorporated, a little more salt and actually a touch. more pepper so this sauce is ready to plate, serve it right now, but if you want to take this to the

next

level, throw it in the refrigerator, let it sit for a little bit an hour and two hours, these flavors will just get better. even more and make this sauce much more delicious in a small, shallow bowl, so I'm going to finish this with a little more freshly ground black pepper and then a little olive oil, some flatbreads, perfect vehicle for lots of sauces and it just goes right in, that fresh turmeric flavor really hits you, it's something very versatile and something that goes great with anything.

This tip is our chard, artichoke and cashew sauce or as I like to elegantly call it choke sauce, obviously a game. in an artichoke and spinach sauce I love using roasted cashews, you can roast them

your

self, they are raw, we are going to pour about half a cup into boiling water, soften the cashews

quick

ly and then also impart a little of that flavor to the water that we will then use as liquid to help dilute our sauce in a pan. Here we're going to light this up with a generous splash of olive oil to separate the stems from the leaves of the chard.

Chard stems are obviously fibrous and will take a little longer to break down. There is also a lot of natural sweetness in the charred stems that, as they cook, that sweetness will be removed. I'm going to go ahead and chop up the cashews here. and just let them sit in boiling water so they look nice. I'm going to go ahead and add our garlic and our charred leaves, they will wilt aggressively so there's no need to crumble them extremely fine. We'll also hit them in the food processor and break them down further, a little bit of salt and just a little bit of black pepper, we'll turn off the heat and transfer this back into a bowl.

Take our cashews here that have been soaking, that's totally fine, if you put a little bit of water in here, we'll save this liquid if we want to thin out our sauce if it's too thick, so first let's blend our cashews, there's a little bit of liquid in there too, but I'm going to go ahead and just look at this, give it a mix, open this up and just push down on the sides here. I'm also noticing here that it's a little bit thick, so I'm just going to add a little bit more of our soaking liquid so that it looks beautiful and has a good consistency.

From there we have our cannellini beans. Take our beans and strain them. Always rinse them too. In the end, you just don't want that liquid in this recipe. requires one cup I think there is about a cup and a half of beans in each 14.5 ounce can. This is nutritional yeast. It's very popular in plant-based cooking because it has this kind of cheesy flavor that our cream cheese base gives us. This is perfect. I'm happy with this, so we have our table here. This is a pantry staple that I recommend to everyone. Have at least one, ideally, more than one jar of artichokes.

They are flavor bombs. This liquid is absolutely golden. I have a container under the strainer here. so we can save this liquid just a little bit of lemon juice with the fat from the nuts it's good to have something a little shiny just a little bit of salt I don't want this to be a thin sauce I want it to have a little bit of texture, oh, that looks good give this a little flavor that's good so that looks great grab our baking dish what I'm going to do is I'm going to season it a little bit with a little bit of olive oil on the bottom so let's go .

Go ahead and head in the oven and roast this, we'll quickly heat everything all the way through, it'll give us a nice crispy top and in just a few minutes we'll be eating our artichoke dip, it's steaming, it's bubbly, we've got a really nice color. above, so we're going to serve this with tortilla chips, put some roasted cashews on top and voila, we have our Swiss chard, artichoke and cashew nut dip. I'm excited that it's so creamy it's delicious. Is rich. This is my continuing love letter. for jarred artichokes, it's a choke sauce, so this sauce is a caramelized shallot and anchovy sauce.

Basically, we are doing a banyakata. Banyakata is traditionally just garlic and anchovies cooked with olive oil and butter. This is basically a caramelized shallot bunakada. Put them in a pot. here add a generous amount of olive oil because we're going to slowly caramelize them, we're going to keep them nice and low, we've packed our pot to ensure things steam and don't burn, so we let them sit while this goes, we'll be back and we will make our garlic anchovy pasta. One thing I can recommend is that you buy good anchovies. You want a high-quality product because this is the beginning of the show.

Start with just a few cloves of garlic. Here, this looks pretty good. Now we are going to add our anchovies. Try the product here. If

your

Caesar salad doesn't have anchovies, you probably don't want to go there, take about half of these anchovies in this jar if not. I don't have a mortar and pestle, this can definitely be done in a food processor, but some things are better the traditional way. I think this is one of them. We have our pasta, we can have a little bit of character, a little bit of texture, a little bit bigger. pieces of garlic, let's check our shallots, they look delicious.

I was checking them every two minutes, stirring well, this is perfect, so I'm going to go ahead and add our garlic anchovy paste in here and so will we. Lastly, we're doing half a cup of butter, but not least, a little bit of Calabrian chili and this is not traditional for banyakata. This is a chili paste made in Calabria, in the south of Italy, it is quite spicy, between three and ten times hotter. than a jalapeño, so keep in mind that if you don't want it spicy, you can leave it out. We really just want all of these flavors to blend together and then we'll be ready to plate.

Let's make our raw dish. It's any vegetable cut up, here we have a variety of rainbow carrots, some cucumber, some beautiful endive radicchio and this beautiful radish, cut it however you want. I love that the stem is here, so I'm going to go ahead and eat these. Persian cucumbers are the smaller, seedless version of typical cucumbers. This is a beautiful radish. Endive. The perfect little salad cup. This is a baguette. Another perfect vehicle for this hot bath. Look, it's this beautiful golden brown color. Oh my god, look at that. I'm salivating and here's our caramelized shallot and anchovy sauce, my Riff in banyakata, get this little mix, things tend to separate a little, I mean Liquid Gold, crowd pleaser, I'm happy, I want to take a hot bath in it.

We are making a sweet potato salsa with broccoli green salsa. You will get two sauces in one. Here you'll get the fine, excellent sweet potato salsa on its own and you'll also get broccoli salsa verde when combined. They are a beautiful marriage, start by peeling them into cubes, they are going to cook extremely quickly, so we have a good sauté pan here, it's a neutral oil on medium high heat and I let it sit, let it get some color and season with a little bit of salt for almost everything. of this liquid has reduced so what I'm going to do I'm going to cut the heat cover the pan and remove it from the hot heat we'll let it rest and make our green broccoli sauce the broccoli stems are delicious and they look great in this green sauce, we're just making some cuts, we want some smaller pieces here for the stem and once you get to the top here, the florets, they really break off easily.

I have three different herbs here we have. a little bit of cilantro, a little bit of dill and parsley and we're adding all the stems and everything so I'm going to separate the stems the stems of the herbs have a lot of flavor and then for me when I'm chopping a bunch of herbs like This one, I like to make them into a tight ball and I think this is the most efficient way, as long as you're not looking for a super precise cut. Lemon zest. A month ago I finally learned that this is the correct way to use a microplane. for citrus, we will combine it with a little lemon and a little garlic.

This is a case where you want to use a good olive oil. It's going to be a lot, but it will make everything really shine. Salt will also dry out moisture. the stems of the herbs and the broccoli, so we will also release the green sauce. This looks so good it's practically there, but I want to let it sit knowing that that salt will draw out a little more of the moisture that our sweet potatoes have. cooled, go ahead and go straight to the food processor here the two main flavoring components here are tahini and Harissa tahini is ground sesame paste Carissa is a North African spiced chili paste stir your tahini and a lot of oil will rise to the surface where the ground sesame will rise to the bottom, just mix it a little and here we go, you can now find Harissa in most grocery stores because I haven't had this brand for a while.

I'll try it just to make sure it's okay. It's not ridiculously spicy, which it's not, so I'm comfortable using this amount and lastly, we have some spices here, these are spices that are actually found in Harissa, as well as cumin, coriander and a little bit of pepper. of Jamaica and then a little bit of crushed red pepper just to give it. Heat it up a little bit just a little bit of lemon, one to loosen up this tahini and then two to brighten it up a little bit and even it out. I think it's time to prepare our dish.

I love serving this with just a good sourdough starter. I'm going to show you a trick on how I love to cut sourdough, take it like this, you have a flat surface with each slice, this texture looks divine, make a little hole here in the middle for our broccoli green sauce and Again, this is one of those things where you can play for hours and with my funds I try to style it perfectly, but especially when you add something else to it, it's not too sacred and finally just a little bit. of olive oil our hard work is done we have made not one but two sauces grab some sourdough try to get the perfect bite wow I feel like this really highlights why I love dibs so much is that you can be really creative this tip could be controversial, some may not even call it salsa.

I call it chopped beet sauce. This tip is super easy. The hardest thing you have to do is work on your knife skills, so you'll start with some fennel and me. I'm just going to treat this like I would cut an onion below. We have a mountain. Good amount of spice here. You can definitely remove the seeds if you want. I think since we're only using one, I'll leave these seeds. We have a green apple here we are going to do about half. I love green apples and savory dishes, they are not as sweet as a red apple and also have a very nice crunch.

I'm going to add a little bit of lime juice. and lime zest just to make sure our apple doesn't brown. Lime zest, you know, has a lot more flavor. That's where the citrus oil is and that oil is a little more floral. Here's a little trick that limes can do. it can be a little hard sometimes it can be very firm sometimes it's not very easy to squeeze and if you don't have a juicer what I love to do is take a pair of tweezers and place the file on the bottom here just use the pressure So.

Here I am using yellow beads that we have already pre-baked, but you can buy pre-baked red beets, they are widely available. I love this color and it doesn't stain your hands either. They don't stain your hands either. Next we have some pickled onions. I think pickled onions should be a pantry staple for everyone. They should always be in the refrigerator. They are very easy to make and we are going to chop them. The onion vinegar punch will really take. Let's go to the

next

level, we've got some walnuts here, these have been lightly toasted and we're going to go ahead and crumble them up, as well as reserving about half of the garnish at the end, but not least, a little bit of cilantro and a little bit of parsley, just a nice cut here.

I think it's okay. I'm going to season with salt and a little oil right away. Check out the color story here. WannaThat is, a beautiful appearance. If you want your sauce to look good, stack it high. It's more dramatic. Okay, before decorating. I think escarole is. the perfect vehicle for this sauce literally a lettuce with a spoon attached is some finely crushed walnuts here a little more of our cilantro and parsley and olive oil and that's it chopped beet sauce it's time to enjoy this lettuce was really made for this is it what I want, it has the heat of the serrano, the crunch, the tart sweetness of the apple and the fresh herbs of beet, it's super simple, you don't leave the cutting board, it really can be put together in no time, throw it in your refrigerator.

It will only improve the flavor, so if you made it this far you have seen the five easy, unique, diverse and accessible sauces. All of them come with very accessible ingredients. They can probably be prepared in 30 minutes or less and will be Show Stoppers. Look, you have options here. All I ask is that please don't do it. Don't skip the dip she loves me she loves me it's not a salad dip