There is, of course, hummus, guacamole or tapenade – in which we dip or dip (dip in English) breadsticks, pretzels, crackers, among the essential summer aperitif dips for quite some time. A list far from exhaustive since it “Just puree what we find in our cupboards and fridges: lentils, beans, broad beans…”, advises Sandra Mahut in the book Aperitif, super easy, super good and lots of information (Mango editions), published in April. We will then mix this puree with yogurt, thick crème fraîche or fresh bush-style goat cheese and spices, to make a tasty dip in no time. Like these three recipes for seasonal vegetable dips – with artichoke, beetroot and cucumber – taken from the entire chapter that the culinary author devotes to these gourmet bowls, which are literally the cream of the aperitif!
Dips artichokes-cream cheese and beetroot-goat cheese
Preparation time 10 minutes Cooking time 30 minutes
The ingredients for the artichoke-cream cheese dip for 4 people
- 150 g thawed artichoke hearts (or drained jarred artichoke hearts)
- 150 g chopped spinach (fresh or thawed and drained)
- 1 clove of garlic
- 100 g grated Gruyere cheese
- 100 g of cream cheese
- 20 g of parmesan
- 100 ml dry white wine
- 60 ml thick crème fraîche
- 1 tablespoon of mayonnaise
- 1 tablespoon of olive oil
- 1⁄2 teaspoon fine salt
- Mill pepper
The preparation
Chop the garlic, cut the artichoke bottoms into small cubes. In a frying pan, brown the artichoke bottoms with the olive oil and the chopped garlic clove, add salt and pepper. When they have started to wilt, add the spinach, mix and add salt again. Let everything cook for 10 minutes, stirring occasionally over medium heat.
Pour in the white wine and mix well. When the vegetables are soft, add the cheeses. Stir until you obtain a smooth texture. Then add the crème fraîche, then the mayonnaise. Pour the mixture into a serving bowl, serve warm with crackers.
Preparation 10 minutes
The ingredients of the beet-goat cheese dip for 4 people
• 300 g of drained vacuum-cooked beetroot
• 120 g of fresh goat cheese
• 1⁄2 bunch of dill
• 1 tablespoon of tahini (sesame cream)
• 1 teaspoon of sesame seeds
• 1 tablespoon of olive oil
• Salt and pepper from the mill
The preparation
Cut the beetroot into cubes. In the bowl of a blender, place the beetroot and add the fresh goat cheese and tahini. Season with salt and pepper, then mix. Add the sesame seeds and olive oil. Blend again until smooth.
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