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Butternut squash spread, served warm. Photo
If your crowd drinks red wine rather than beer during the Super Bowl, here are some dip ideas from Woodbridge by Robert Mondavi. The brand created recipes that go well with its Woodbridge by Robert Mondavi Pinot Noir and Cabernet Sauvignon. For good measure, a tablespoon of wine is added to each of the dips.
If you’re a Super Bowl guest, offer to make the dip as well as bring the wine.
RECIPE: ROASTED BUTTERNUT SQUASH & GOAT CHEESE SPREAD
This dip is served warm.
Ingredients For 4-6 Appetizer Servings
1 pound butternut squash, cubed
2 large carrots, peeled and chopped into large pieces
3 bulbs garlic, diced
2 tablespoons olive oil
2 tablespoons pine nuts plus more for garnish
2 tablespoons goat cheese plus more for garnish
2 tablespoons fresh lemon juice
1 tablespoon Pinot Noir
Zest of 1/2 lemon
Salt and pepper, to taste
Cayenne, to taste
Optional: 1 tablespoon fresh chives, finely chopped (we use scissors and snip them)
Crackers and/or bread: baguette slices, ciabatta, pita triangles or other favorite
1. PREHEAT the oven to 375°F.
2. TOSS the first four ingredients in a medium bowl. Spread them out on a baking sheet and bake until the squash is fork tender, about 30 minutes.
3. PLACE all ingredients in a food processor and pulse until smooth. Taste and adjust seasonings as necessary. (If you’re making the dip a day or more in advance, also taste and adjust when you’re ready to reheat it.)
4. SPOON the dip into a serving bowl and top with extra pine nuts and goat cheese. Serve warm with the bread/crackers and a glass of Pinot Noir.
TO MAKE IN ADVANCE: Hold back the goat cheese and pine nuts until you’re ready to reheat and serve. At the 25-minute mark, remove the dip from the oven and the sprinkle goat cheese and pine nuts over the top. Place it back in the oven on BROIL for the remaining 5 minutes to toast the pine nuts and warm the goat cheese.
RECIPE: CARAMELIZED ONION SPREAD
This dip is served at room temperature.
Ingredients For 4-6 Appetizer Servings
3 tablespoons unsalted butter
1 large onion, sliced into half rings
1 teaspoon salt
¼ teaspoon nutmeg
½ teaspoon pepper
1 tablespoon Cabernet Sauvignon
8 ounces cream cheese, room temperature
½ cup sour cream
½ cup plain yogurt
2 tablespoons chives, chopped
1. MELT the butter over medium-low heat, then add the onions, salt, pepper and nutmeg. Slowly caramelize the onions by letting them sit for about 3 minutes, then stirring. Do not allow the onions to burn. If the pan gets too dry, add a small amount of water. When the onions are a rich brown color (about 30 minutes)…
Butternut squash spread, caramelized onion spread and some almond nibbles. Photo courtesy Mondavi. Photo courtesy Mondavi.
2. ADD the Cabernet Sauvignon and cook for another three minutes or until the wine is completely absorbed. Remove the pan from the heat. Reserve 1-2 tablespoons of the caramelized onions for garnish.
3. ADD the cream cheese, sour cream and yogurt to the bowl of an electric mixer and beat until smooth on medium low speed. Turn the mixer down to the lowest speed and add the onions. Add the seasonings to taste.
4. GARNISH with the caramelized onions and chives and serve at room temperature.
TO MAKE IN ADVANCE: Follow steps 1-3. Remove from the refrigerator 30 minutes to bring to room temperature. Garnish and serve.
DIP OR SPREAD: THE DIFFERENCE
Mondavi calls these recipes dips, but they’re actually spreads. What’s the difference?
Both dip and spread call it like it is:
A spread is thicker and requires a knife to spread it, typically onto bread or crackers. If it requires a a knife, it’s a spread.
A dip is thinner and requires no utensil: Simply dip something into it—bread sticks, chips, crudités.
Some recipes deliver a consistency between the two, and are dippable or spreadable. But if a chip breaks under the weight of the “dip,” it’s a spread.
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