Dips/Spreads « Zingerman's Deli

Archived ‘Dips/Spreads’ Recipes to Try

Tuesday, October 6th, 2009 by Jaime

Ingredients:

Directions:

Mix together and enjoy on some toasted Zingerman’s Bakehouse Sicilian Sesame Semolina bread!

Tuesday, October 6th, 2009 by Jaime

Ingredients:

Directions:

Warm up the olive oil, garlic and pepperoncino in a skillet for 30 seconds or so.
Move to a food processor and add the feta and drained peppers. Pulse until smooth, stopping to scrap down the sides of the bowl every now and again.
Transfer to a bowl, and cover and store in the refrigerator for at least 1 hour before serving. The texture will thicken slightly and the flavors will deepen.

Thursday, October 1st, 2009 by Jaime

Ingredients:

2 tbsp Olive Oil
2 heaping tbsp Estrattu
2 tbsp Balsamic Vinegar
½ tbsp Dried Oregano
¼ tbsp Pepperoncini
½ tbsp Salt
1 290ml jar Carciofi Candini Artichoke Hearts, olive oil reserved & artichokes sliced into quarter wedges
1/3 cup Fresh Basil Leaves, (a handful) sliced into ribbons
2 oz. thinly sliced Proscuitto de Parma sliced into 2 inch by 1 inch rectangles
1 French Baguette, sliced into 1 inch diagonal slices

Directions:

Heat oil in a large skillet over medium-high heat.
Add the vinegar, tomato paste, oregano, pepper flakes and cook, stirring occasionally, until the mixture is thick and fragrant (add a couple teaspoons of water if the mixture becomes too thick) about 2-3 min.
Stir in the artichoke hearts, stir until artichokes are well-coated with the tomato sauce and heated through. Taste and adjust seasoning, adding salt and pepper if needed. Take pan off the heat and stir in the ribbons of basil.
To make the bruschetta: Heat the oven to 400 degrees. Slice a baguette into 1” to 1-1/2” slices. Spread the pieces on a baking sheet. Drizzle the bread with olive oil and bake until crispy, about 12 min. Place the thin slices of Proscuitto on top of the hot bread (the residual heat from the bread will cause the Proscuitto to melt into the bread!) and top with a heaping tablespoon of the tomato-artichoke mixture.

Thursday, October 1st, 2009 by Jaime

Ingredients:

Directions:

Gently combine first three ingredients, being careful not to destroy the caper flowers.
Add vinegar and oil and gently toss. Add salt and pepper to taste.
Serve a dollop on a sliced, toasted baguette.

Thursday, October 1st, 2009 by Jaime

Ingredients:

Directions:

Combine first six ingredients in a mixing bowl and mix gently until combined.
Gently fold in bacon and half of the cheese.
Transfer mixture into an oven safe baking dish.
Top with remaining cheese and bake at 350 degrees for 10-15 min. or top is golden and bubbly.

Tuesday, September 29th, 2009 by Jaime

Ingredients:

Directions: