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dip
Olive Oil Dip Recipe
Along the lines of great sauces, here's a recipe I cooked up just Monday night to serve with the bread for Paul's birthday dinner.
Choosing a good cheese is the key in keeping only three ingredients in this dip. The Parm-Reg yielded a saltier dip. Otherwise, I suspect certain diners would have sprinkled the bread with salt. A Pecorino-Romano would also fit the bill with its strong, more peppery flavor. Perhaps I'll try that next time. Remember, the dip recipe itself is gluten-free, but obviously, you would need a gluten-free bread for the entire experience to comply.
I can't vouch for the cost of this dip. The olive oil was what Paul selected during a taste test at Trader Joe's. I chose a good, strong, purple garlic clove that was far from on sale. And of course, a whole block of fresh imported cheese isn't cheap, even at Costco. Er, especially at Costco? Anyway, cost aside, this dip was very good and the leftovers kept well for a couple days in the fridge.
Recipe for Olive Oil Dip
- 1/2 cup quality olive oil
- 1 very large clove fresh garlic, minced
- 1/8 cup fresh Parmesan-Reggiano, finely shredded
Combine ingredients in order. Serve in individual containers as shown above or in a lovely bowl to be passed around the table.
Recommended serving suggestion: rosemary olive oil bread.
Ranch Dressing Recipe-Can Be Lactose-Free!
This is another one of my mother's popular recipes. She makes her own ranch dressing. Because it doesn't have a strange aftertaste that sometimes comes with buttermilk ranch, isn't as salty, and can be made dairy-free, it's quite popular. In fact, I know people who don't like ranch dressing at all who each this dressing. It also works great as a dip. The dip in the photograph was slightly thicker because I didn't add milk due to known food allergies of the guest of honor.
The only caution is that this recipe is significantly about taste. Taste it. Taste it often. Be very careful to follow the recipe. When I made this two months ago, I wasn't so careful because I thought I remembered the recipe well and have never ruined it. . .til now. It came out way too salty. Generally, there are ways to fix almost any mistake with this dip. If it is too salty, add a little more mayo and additional seasonings. Too much lemon? Salt helps that out. That's why I say: TASTE IT!
This dip has so many uses. You can use it to dress potato salad with some green onions and veggie bacon bits. I love to make cole slaw out of it. It even tops a Mexican salad well. The last thing Mom created from the base was her 1,000 Island dressing. The notes for that are at the bottom of the recipe.
Recipe for Ranch Dressing a la Claire
- 1 C mayonnaise
- 1 t onion powder
- ½ t garlic powder
- ¼ t celery seed powder
- dash red pepper
- 1 t lemon juice
- ½ t sugar (optional)[I don't ever add this.]
- 1 t sweet basil, dried
- 2 t parsley, dried
- 1 t chives, dried or fresh
- ¼ t salt or to taste
- ¼ C milk or ½ C milk (optional or soy, if preferred)
Mix mayonnaise, lemon juice, and dry ingredients. Add ¼ cup milk for dip or ½ cup milk for salad dressing.
For 1,000 Island Dressing: Add ¼ cup dill pickles, finely chopped and 1 tablespoon ketchup.
