The ETDT recipe edit: Dips and spreads
Seven dips you're going to want to make
Who doesn’t love a dip? They have everything going for them - they’re easy, they’re tasty, they feed a crowd and you can make them ahead. And kids love ‘em too. What’s not to like?
Well, possibly the fact that everyone is dunking into them which we’ve all tended to avoid over the last couple of years but now we’re getting a bit more relaxed about sharing I predict a comeback for the dip. You can always give people their own bowl if they feel uncomfortable pitching in.
Some dips we’re so familiar with they don’t even count as a dip. Hummus, taramasalata and guac (aka guacamole) to name three.
Then there are dips that almost constitute a meal in themselves: Piedmont’s famous warm anchovy dip bagna cauda, Provence’s fabulously garlicky grand aioli and Indonesia’s addictive peanut-based gado gado for instance.
But the cuisine that is the repository of the best dip recipes is middle-eastern and this is where most of my favourite dips come from.
As usual the idea is not to overwhelm you with suggestions but to suggest a few less familiar ones that you could rustle up next time you have friends round . . .