2006 Holiday Entertaining Guide

Three Dips

Dips should be served with 2 lbs. of shrimp, fully cooked, peeled and deveined | Print Recipe

CILANTRO-ALMOND RELISH
½ cup blanched almond slivers
1 cup cilantro, tightly packed
1 clove garlic
1 small jalapeno pepper, seeded and ribs removed
¼ cup fresh lime juice
3 tbsp. sour cream
3 tbsp. mayonnaise

1. Preheat the oven to 350º. Place almonds on a baking sheet and toast until golden brown, about 5 minutes.
2. Add toasted almonds, cilantro, garlic and jalapeƱo pepper to the bowl of a food processor and process until smooth.
3. Add the lime juice, sour cream and mayonnaise and process until smooth.
4. Garnish with a few cilantro leaves.


FRESH COCKTAIL SAUCE
½ cup prepared horseradish
1 cup ketchup
1 tbsp. lemon juice

Combine the ingredients in a medium bowl and mix well.

CHILI-LIME AIOLI
1 clove garlic, minced
1 tsp. kosher salt
1 egg
1 egg yolk
1 cup canola oil
1 lime, zest only
2 tbsp. juice of lime
2 Habanero chilies – seeded and ribs removed

Place garlic and salt in the bowl of a food processor. Process until the garlic is pureed. Add the egg and egg yolk to the pureed garlic and process. With the machine running slowly, add the canola oil through the feed tube in a steady stream until the mixture is emulsified. Add the lime juice, lime zest and Habanero peppers and continue to process.

Recipes created by Douglas McNatton
 
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