Wednesday, June 10, 2009

Two Hip Dips

You could let the chips, bread sticks, potato skins and sweet potato wedges fall where they may…but they would be much better if they fell into one of these fantastic dips!

I saw both these dips in a LCBO magazine but I thought they needed more "pow-power punch" like you get when you hear a killer guitar solo. As the boys from Spinal Tap would say, I turned their flavor volume up to "eleven". I also made them a bit more approachable in terms of ingredients.

Chili Dip
1 cup low-fat sour cream
1 tsp grated lime zest
¼ tsp chili powder
¼ tsp ground cumin

Stir to combine sour cream, lime zest, chili powder and ground cumin in a serving bowl.

Orange Aïoli
2 tbsp frozen orange juice concentrate
¼ tsp Tabasco sauce
½ clove garlic minced
1 cup light mayonnaise
¼ tsp toasted sesame oil
1 tsp grated orange zest

In a serving bowl whisk together orange juice concentrate and Tabasco sauce. Add garlic, mayonnaise and sesame oil. Stir to combine. Top with orange zest and serve.

* * * *
Brent Garell
The Kitchen Roadie

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