12 dip ideas from « Concombres de France »
A.Muriot
Preparation time: 5 min per sauce
Cooking time: no cooking required
Recipe for 10 persons
- For an original, light aperitif, prepare "dippers", small cucumber sticks that you can serve with a variety of dips!
Preparation
- Keep it simple by taking a ready-made salad sauce and adding a few spices, such as pepper, saffron, chives…whatever tingles your taste buds!
- Cucumber dippers are delectable with a dip made of yoghurt, basil, tarragon, a dash of salt and pepper and the juice of a half lemon!
- You can mix cottage cheese with any of the following: garlic, crushed walnuts, chives, curry, chopped shallots, blue cheese or onions.
- Fresh cream mixed with tomato concentrate, paprika and chopped fresh coriander.
- With mayonnaise or an aioli dip with minced capers or pickles, chives, ketchup and Tabasco.
- Mix yoghurt with lemon, coriander, mint and Cayenne pepper.
- How about an anchoyade (anchovy and garlic dip) with butter, olive oil and vinegar?
- A Greek Tarama using smoked cod roe, olive oil, fresh cream and lemon.
- Mexican "Guacamole” with avocados, garlic, lemon, onions and Tabasco.
- A "ferocious purée" dip with avocado and codfish from the French West Indies.
- Horseradish dip: Mix 1 hard-boiled egg with a teaspoon of mustard and two teaspoons of cottage cheese. Add a teaspoon of horseradish puree, a dash of wine vinegar, and season with salt and pepper.
Recipe by Alban Bertho
- Olive dip: Mix 30 g (1 oz) black olives into a puree. Add mixed plain yoghurt. Season with salt, pepper and a bit of lemon.
Recipe by the students of Thierry Galais, Nutrition Department, St. Ivy Hotel School.
Check out all of the "Tomates et Concombres de France" recipes on the Web at www.tomatedefrance.fr
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