*The Following recipes were the subject of my free cooking class that I taught at Earth Fare Market & Cafe in Athens Georgia on April the 16th, 2008. Feel free to copy, save, print, distribute, and hopefully cook these recipes.
Dip’idy Doo Dah, Dip’idy Eh!!!
Crudités Curry Dip
Classic French Onion Dip
Sundried Tomato and Feta Dip
Crudités Curry Dip
1 cup Greek-style yogurt (or two cups regular; drained in cheese cloth to equal one cup)
1 tbsp vegetable oil
1 clove garlic, minced
1 tbsp curry powder
1/2 cup mayonnaise
2 tbsp sweet mango chutney, finely chopped
1 scallion (white and green), thinly sliced
hot sauce; to taste
1 tsp lime juice
1 tbsp fresh cilantro; chopped
Salt and freshly ground pepper
If using thick Greek-style yogurt then there is no need to drain. If using plain whole milk yogurt, then place 2 cups into a coffee filter inside a strainer over a sink for 2 hours or until it has drained to yield only one cup.
Heat the oil over medium heat. Gently cook the garlic for about 2 minutes until fragrant. Add the curry and stir about 30 seconds more. Set aside to cool.
In a large bowl, combine the yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander. Season to taste with salt and pepper. Store covered in fridge until ready for service (up to three days), and serve with raw or blanched crudités vegetables.
Classic French Onion Dip
2 tbsp butter
2 large onions; sliced length-wise
1/4 tsp kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 tsp garlic powder
1/4 tsp ground white pepper
Salt; to taste
Over medium heat, slowly caramelize the onions in the butter, salting them immediately after adding them to the pan. (about 20-30 minutes). Remove from heat and stash in fridge to cool completely. Mix together the rest of the ingredients in a large bowl, adding the cooled onions. Adjust seasoning with salt if needed. Refrigerate and stir again before serving.
Sundried Tomato and Feta Dip
3/4 pound feta cheese, crumbled
1/2 cup sun dried or oven roasted tomatoes in oil
1 clove garlic (1/2 teaspoon granulated)
2 tsp fresh thyme leaves
1 tsp fresh oregano leaves
3/4 cup milk (use buttermilk for interest)
1 tsp black pepper
Puree all the ingredients in a food processor until smooth, adding milk to adjust consistency. Transfer to a serving bowl, and serve with chips and veggies.
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