Last week, on Facebook, a friend sent me a terrific party idea that had me dreaming how much fun it would be.
In a dining room (my friend says it is not her dining room table), someone plastic-wrapped an entire top of a dining room table, then dumped many big packages of tortilla chips around all the edges of the table.
In the center, there were big bowls of chopped onions, tomatoes, lettuces and chopped cilantro, along with sour cream and guacamole.
Just before the party began, they added pots of warm refried beans (black or pinto beans) and warmed queso (if it were me, it would be Velveeta).
Probably after a few Margaritas, the party would begin as the guests made their own nachos.
Now, I would have done that on a big picnic table in the yard or on a deck or patio. Unfortunately, in the middle of a pandemic, big parties aren’t happening these days.
Maybe next summer, wouldn’t it be fun to do this?
Then again, with your own shelter-in-place family, you can do it this year. But this summer, consider dips with chips and fresh vegetables, outside, with no double-dipping. You can dip with toasted pita chips, tortilla chips or, best of all, sliced fresh vegetables.
My new Food Network magazine suggested five dips a bit more exciting than onion or warm artichoke. Here are three from the magazine’s July/August 2020.
Roasted Pepper Skordalia
Broil 2 large red bell peppers, turning, until charred, 15 minutes. Transfer to a bowl, cover and let steam 20 minutes. Remove skin, stems and seeds. Puree the peppers in a blender with ¼ cup each blanched almonds and lemon juice and 6 tablespoons olive oil; season with salt and pepper. Meanwhile, cook 2 russet potatoes (peeled and cut into chunks) and 6 smashed garlic cloves in salted simmering water until tender, about 12 minutes. Drain and return to the pot. Cook over medium heat, stirring, until dry, about 2 minutes; remove from the heat and mash. Fold in the pepper puree. Drizzle with olive oil, lemon juice and top with chives.
Beet Cashew Butter Dip
Put three medium beets on a sheet of foil and drizzle with olive oil; wrap in foil and place on a baking sheet and roast at 400 degrees until tender, about 1 hour and 20 minutes; let cool. Rub off the skins. Puree beets in a food processor with ¾ cup cashew butter, 3 tablespoons lemon juice, ½ of one jalapeno, 1 small chopped garlic cloves and 1 teaspoon each chopped ginger and ground cumin; season with salt and pepper. Add ½ cup fresh mint and puree until smooth. Drizzle with olive oil and top with more mint.
Tomatillo Guacamole
Cut 3 avocados, remove the pit and scoop out of the fruit. Smash the avocado and a pinch of salt in a medium bowl. Stir in 3 diced tomatillo (husked and rinsed). ½ cup diced cucumber, 2 chopped scallions, 3 tablespoons each chopped cilantro and pickled jalapeños and the juice of 1 lime; season with salt and to with more cilantro.
About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and also for the Shore Publishing and Times newspapers, both of which are owned by The Day.