Thursday, August 18, 2011

When I Dip, You Dip, We Dip

Parties need dips. Isn't that some sort of rule? I didn't make it up. I'm pretty sure it's the law. The law of good parties: dips. The dancing kind, the "in the pool" kind, and, of course, the "chips and" kind.

Of dip.

It's easy to buy a jar of orange(ish) queso or a packet of seasoning to mix into some sour cream, but can't we agree that route is just a little bit tired? I mean, no disrespect to Tostito's or anything like that, but I think it's time the standard bowl of chips and salsa said uncle. How about homemade pita chips? Maybe with a creamy edamame dip?

Making your own, homemade chips and dip is not just easy and delicious, it also makes you look badass in the kitchen. Which, let's be honest, is a good thing to look.


These crunchy baked pita chips pair perfectly with the smooth, garlicky green edamame dip, and I promise, no one will mind taking a siesta from the salsa.



Crunchy Baked Pita Chips and Creamy Garlic Edamame Dip

*Note: Za’atar is a Middle Eastern spice mix made up of dried herbs, sesame seeds, salt and sumac. You can find it in specialty shops or else you can mix up your own.
Ingredients:
For pita chips:
  • 8 small whole wheat pita breads
  • 1 cup olive oil
  • 2 Tablespoons za’atar*
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • big pinch of sea salt
  • big pinch of ground black pepper
For edamame dip:
  • 2 cups cooked edamame, removed from the pod (I like the frozen bags of shelled edamame, plus extra for garnish, if you like)
  • 1 cup mascarpone cheese
  • 1 Tablespoon chopped garlic
  • 1/2 cup olive oil, plus extra for finishing
  • big pinch of salt
  • big pinch of ground black pepper
Directions:
Preheat the oven to 375ºF. In a medium bowl, combine the olive oil and spices and mix to combine. Cut the pita breads into wedges (1 small pita bread should yield 8 wedges), and dip each wedge into the oil & spice mixture until fully coated. Place pita wedges in a single layer on a baking sheet or two. Bake the pita wedges in a hot oven for about 7 minutes (or until lightly browned), and then use tongs to flip each wedge, and cook for another 7 minutes, until chips are brown and crispy. Remove the chips from the oven and let cool.
To make the edamame dip, toss the edamame beans, mascarpone, garlic, salt and pepper, and a splash or two of olive oil into a food processor or blender. Blitz on high until chunky but starting to combine. Drizzle in more olive oil, a little at a time, as you continue to blend, stopping when the mixture is smooth and creamy. Taste the dip and adjust the seasonings – feel free to add more garlic, salt or pepper as necessary. Serve with homemade pita chips.
Makes about 3 cups of edamame dip and roughly 64 pita chips.

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