'dip' on Serious Eats

Zucchini "Baba Ghanoush" From 'Plenty More'

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. More

Sikil P'aak From 'Yucatán'

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. More

Grilling: Baba Ghanoush

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. More

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