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All We Can Eat
Posted at 11:30 AM ET, 07/21/2011

Cool off with a dip


Almond Dip: Looks 3, Dance 10. (Deb Lindsey for The Washington Post)

A reader who asked for tips on cool picnic fruit during yesterday’s Free Range chat got me thinking about other refreshing ways to work in those 5 servings of F&V per day.

Once again, I ended up going to the well of Turkish recipes, and specifically to Potomac cookbook author and culinary educator Sheilah Kaufman. Since I reviewed “The Turkish Cookbook: Regional Recipes and Stories” (Interlink, 2010) she co-authored with Nur Ilkin, the book has won a Gourmand World Cookbook Award and a bronze medal at the Independent Publishing Book Awards.

She got the recipe from a Turkish gentleman who was visiting the States. The handful of ingredients — almonds, grapes, olive oil, kosher salt — are ones you’d almost always have on hand, and I bet this would be extremely kid-friendly (leave out the garlic, if desired). I hereby proclaim this as an instant-hit afterschool snack.

It’s cooling, with a light natural sweetness. Admittedly, not much to look at, but a dip’s photogenic capacity only matters when the dip’s picture has to appear along with the recipe. Ten minutes after this shot was taken, the dip was history.

Did I mention there was no cooking involved?

Almond Dip

Makes about 3 1 / 2 c ups

If you choose to salted almonds, eliminate the pinch of kosher salt.

Serve with pita chips.

8 ounces dry-roasted, unsalted almonds (may substitute blanched almond slivers, toasted in a 350-degree oven until lightly browned)

2 to 2 1/2 cups seedless green grapes, washed and dried

2 to 3 large cloves garlic

Pinch kosher salt, or more as needed

2 to 3 tablespoons extra-virgin olive oil

Combine the almonds, 2 cups of the grapes, garlic (to taste) and salt in the bowl of a food processor. Pulse until finely chopped. With the motor running, add the oil in a slow, steady stream until well incorporated. The consistency should be nubbly and pourable.

Add the remaining 1/2 cup of grapes if the texture seems too thick, or for added sweetness. Taste and adjust salt as needed.

Serve right away, or transfer to an airtight container and refrigerate for up to 3 days.

By  |  11:30 AM ET, 07/21/2011

Categories:  All We Can Eat | Tags:  Bonnie S. Benwick, recipes

 
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