As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Garlicky broiled zucchini is topped with a funky and captivating custard sauce made with goat's milk yogurt and Roquefort cheese. Finally, toasted pine nuts and a sprinkle of za'ata finishes off this "volcanic eruption" (his words) of a spread.
'dip' on Serious Eats
If you're anything like me, when you first taste nam phrig noom, the smoky, garlicky, roasted chili dip from Northern Thailand, it's gonna blow your mind. Made with roasted green chilies, shallots, and garlic, it's served as a side dish alongside all sorts of raw and cooked vegetables, boiled eggs, or—my favorite—crispy pork rinds.
For a dip so flavorful, sikil p'aak sure is ugly. A moderately chunky puree of ground pumpkin seeds, tomato puree, chiles, herbs, and onion, the hearty appetizer is a full expression of Yucatecan harvest time. I'll encourage you to ignore the appearance.
Rich, smoky, and creamy, our recipe for baba ganoush uses the salad spinner to concentrate flavor and a slow emulsion method for the ultimate in dippable texture.
Chorizo and mushrooms give this stringy queso a great spicy and earthy flavor.
All that makes French onion soup delicious, minus the stock plus a lot more cheese.
Italian herbs paired against a mixture of mozzarella, fontina, and Parmesan give this cheese give this creamy dip a nutty and fresh flavor.
All the spicy, earthy, and beefy flavor of a ground beef taco in dip form.
For a French twist on nachos, dig into this pile of gooey brie, sautéed mushrooms, and chopped spinach, dotted with creamy blue cheese.
Nachos topped with chipotle-spiced ground chicken, pinto beans, and gobs of melty cheese make for a hearty party snack or an easy weeknight meal.
The fruitiness and slight heat of roasted poblanos shine against a smooth cheesy base for one addictive dip.
Chickpeas come together with sweet roasted zucchini to create a light, silky dip that's far more exciting than your average store-bought hummus—and a cinch to make.
A ton of spinach and artichokes get stuffed into a dippable gratin full of nutty Gruyère and ever-flavorful garlic and herb Boursin. Served with baguette chips, it's a French-American crowd pleaser.
A simple Greek sauce of roasted hot peppers, feta, yogurt, olive oil, and lemon juice provides amazing layers of flavors in each bite.
For each thrilling high of a fantastic experience with this smokey Middle Eastern dip, I experience a equal low, often leaving me questioning why I like it at all. Unfortunately, my home experience has been made up of almost entirely lows—until this most recent stab at it. Each ingredient combined to make a luscious, smoky dip that reigns high on my list of all time favorites.