SAN ANTONIO – Thursday is National Chips and Dip Day.
Dips are as popular as their chip counterparts. With everything from artichoke dip to queso, it can be hard to decide which dip is your favorite.
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You might not be familiar with one dip: baba ghanoush.
Find the recipe for the Mediterranean-style dip below, along with a recipe for Greek yogurt and avocado ranch dressing.
Baba ghanoush ingredients:
2 large eggplants
4 garlic cloves, smashed or crushed
2 large lemons, juice only
1/4 cup tahini
1/4 cup fresh Italian parsley, chopped coarsely
Instructions:
1. Preheat grill to 350 degrees.
2. Trim off tops and ends of eggplants and cut in half from top to bottom.
3. Spray grill liberally with non-stick spray to keep eggplants from sticking. Grill, cut side down, 8 to 10
minutes or until nicely charred.
4. Flip eggplants, lower grill temperature or move to indirect side of grill and continue to cook until soft,
about 8 to 10 minutes maximum. Remove from heat and allow to cool slightly.
5. In a food processor, scoop out eggplant meat, discarding skins.
6. Add garlic, lemon juice, tahini and chopped parsley. Pulse until smooth, then season to taste with salt
and pepper.
**Chef's note: My favorite way to serve this is on grilled bread topped with Castilla Cippolini onions in
balsamic. It's also great tossed with warm pasta or on grilled chicken.
Greek yogurt and avocado ranch dressing ingredients:
1 cup plain Greek yogurt
1/2 cup avocado, diced
1/2 cup buttermilk
2 Tbsp. lime juice
1 Tbsp. Dijon mustard
2 garlic cloves
1/4 cup fresh chives, minced
Instructions:
1. Combine all ingredients in a food processor and blend until smooth.
2. Season to taste with salt and pepper as needed.
**Chef's note: Feel free to leave out avocado and substitute with 2 tablespoons of extra virgin olive oil.
Scroll through the cocktails below to find a perfect drink pairing for your daily dip.
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