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Dips for the Holidays

As the year-end celebrations approach, a dizzying round of parties begins: at the office, with family and among friends, we get together to share a meal and have a good time. For some of us, the prospect of entertaining is daunting: how do you please everyone without spending a week chained to the stove?
This year, there’s no need to fall back on those ready-made dips in order to save time: here are four easy recipes that will impress your guests and allow you enjoy the party, too! The Visual Dictionary takes this opportunity to wish you Happy Holidays!

Tapenade (4 to 6 servings)
-3/4 cup pitted black olives
-3 tbsp. capers, drained
-1/4 cup anchovy fillets
-2 garlic cloves, peeled and germ removed
-1/2 cup olive oil
-1 tbsp. lemon juice
-ground black pepper

1- Place the olives, capers, anchovies and garlic in a food processor and purée at high speed.
2- Add the oil slowly, processing until the tapenade is smooth and thick like mayonnaise.
3- Incorporate the lemon juice and pepper.
Serve with raw vegetables, hard-boiled eggs or spread on toast.

Tzatziki (4 servings)
-2 cups plain yogurt
-1 medium cucumber
-2 cloves garlic
-1 tbsp. olive oil
-3 tbsp. Italian parsley
-1 tbsp. dill
-salt and ground pepper

1- Peel the cucumber and cut it lengthwise, then remove the seeds and grate it coarsely. Peel and crush the garlic. Chop the parsley and dill.
2- Combine all the ingredients and season them to taste. Chill the mixture for at least 1 hour to allow the flavors to blend.
Serve with raw vegetables or toasted bread.

Guacamole (4 servings)
-2 very ripe avocados
-juice of two limes
-2 tbsp. extra-virgin olive oil
-1 tomato
-2 tbsp. coriander (cilantro) leaves
-1 small green chile
-2 tbsp. finely chopped onion
-salt and ground pepper
-4 drops Tabasco® sauce

1- Halve the avocados and remove the pits. Scoop out and purée the flesh, adding the lime juice and the olive oil.
2- Peel and dice the tomato. Finely chop the coriander. Chop the green chile and remove the seeds.
3- Mix all the ingredients well, cover and refrigerate until ready to serve.
Serve with raw vegetables or tortillas.

Baba Ghanoush (4 to 6 servings)
-2 lb. eggplant
-2 cloves garlic
-1 tbsp. fresh coriander (cilantro) leaves
-2 tbsp. sesame butter
-1 tbsp. olive oil
-a few drops of sesame oil
-1/4 cup lemon juice
-salt and ground pepper

1- Preheat the oven to 350°F.
2- Wash the eggplants and prick them in several places with a fork; place them on a cookie sheet and bake in the oven for 30 minutes.
3- Let all the eggplants cool, and then peel them and cut the pulp in small cubes.
4- Chop the garlic and coriander.
5- In a blender, combine the eggplants with the garlic, coriander, sesame butter, olive oil and lemon juice. Add salt and pepper to taste.
6- Blend the ingredients to obtain a smooth and homogenous purée.