The Culinary Architect: Take a dip into the end of summer

Alexandra Troy

Summer is my most favorite time of year and when it comes to an end, I get a little bit melancholy.  

Long days, warmth, swimming in the pool will all soon be replaced by daylight savings, crisp weather and long walks in Autumn foliage.  However, for a last gasp of summer entertaining, I love to create a Dip Party.  Incorporate the bounty of the farm by using all your basil to make a creamy pesto dip.  Mix corn and grilled chilis to make an easy hot dip. 

Pair all of the dips with your favorite dippers….vegetables, crackers, chips, anything your heart desires. Set up a pitcher of Sangria and invite your friends over;  the recipes are easy to replicate and all the work may be done ahead of time, leaving you to enjoy these dog days of summer with friends.

Menu

Serves 12

Fall Sangria*

Caramelized Onion & 

Artichoke Dip

Super Fast Basil Dip

Corn and Grilled Chili Dip

Dippers – Endive, Celery 

Sticks, Toast Points, Crackers, 

Tortilla Chips*

*Recipe Not Given

Caramelized Onion 

& Artichoke Dip

2 tbsp. olive oil

1 jar artichoke in oil, drained 

and roughly chopped

3 large sweet onions, 

roughly chopped

Kosher salt

8 oz. cream cheese, softened

1 cup sour cream or plain 

yogurt

2 tsp. freshly ground black 

pepper

1/2 tsp. onion powder

1.  In a skillet, heat the olive oil over medium heat.  Add the artichokes and onions and season with salt.  Cover and cook, stirring occasionally, until they caramelize, about 1 hour.

2.  Transfer the onions and artichokes to a food processor with a steel blade, together with the cream cheese, sour cream, pepper and onion powder.  Pulse to combine.

3.  Place the dip into a bowl and chill for at least 4 hours, or overnight, before serving.

Super Fast Basil Dip

1 8 oz. package cream cheese

2  cups fresh basil leaves, 

washed and dried

1/2 tsp. pepper

1/2 cup grated parmesan 

cheese

1/3 cup heavy cream

Salt to taste

1.  In a food processor fitted with a steel blade, combine all the ingredients and process until smooth and creamy.

2.  Transfer to a bowl and refrigerate for at least 4 hours and up to 2 days.  Serve with your favorite dippers.

Corn and Grilled Chili Dip

2 cups fresh corn kernels

4 poblano chiles, grilled, 

then peeled

3 scallions, thinly sliced

1 garlic clove, finely grated

8 oz. creme fraiche

8 oz. sour cream

1  tbsp. fresh lime juice

3  tbsp. hot sauce, plus 

more for serving

Kosher salt, freshly 

ground pepper

1.  In a food processor, fitted with a steel blade, add all the ingredients and pulse to barely combine

2.  Transfer dip to an oven safe souflee dish or cast iron skillet (may be made up until this point).

3.  Just before serving, preheat oven to 450 degrees.  Bake dip for 10-12 minutes or until hot and bubbly.  Serve with your favorite dippers.

Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties.  For more photos and presentation ideas, follow Culinary Architect Catering on Facebook.

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