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.
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
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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