Greek Layer Dip

I've been seeing different versions of this dip flitting around the internet since the Super Bowl, and when I was trying to decide which dip to serve with some freshly made pita chips we got at the farmer's market, I decided that a "Greek" layer dip would be perfect.

Tapas Sunday: Eggplant Caponata

Robust and rich, this flavorful eggplant dish makes a wonderful appetizer with flatbread or toasted baguette. Eggplant is cooked with onions, tomato, garlic, olive oil, capers, olives, and fresh herbs until soft, then sprinkled with toasted nuts and served hot, room temperature, or cold. It seems like every cook has their own version of caponata. I looked at several caponata recipes for reference, but in the end I relied mostly on  my personal taste. The resulting eggplant dish was savory and oh-so-satisfying. I can't wait to try the leftovers with pasta!

Spicy White Bean Dip with Crusty French Bread

I had no idea what I was going to make this weekend. My mother can attest to this fact; on the phone I was complaining about how I had nothing to cook and she said I should just post whatever I make anyway. But I couldn't in good conscience just post spaghetti with diced tomatoes from a can...so I dug deeper in my cupboards to see what I could find.

I had an old can of butter beans, and plenty of flour and yeast...I could make french bread, with a white bean dip! After some internet research I found a recipe that didn't call for lemon juice (I am out of lemons probably for the first time since I moved to California!), and that also incorporated one of my favorite condiments, Sriracha sauce.

You can see the tasty results below!

Spicy White Bean Dip with Crusty French Bread

For the dip:

1 15 oz can White Beans

1 Clove Garlic, chopped

1 T Olive Oil

1 T Sriracha or other Asian chile sauce

1 tsp Soy Sauce

2 tsp Sesame Oil

1/4 C Water

Juice of 1 lime

Drain the beans and rinse. If using a large bean (like butter beans), remove the thin skins from the beans. 

Add all of the ingredients to a blender or food processor, adding the beans last. Blend until smooth. Garnish with a drizzle of olive oil, Sriracha, and sliced green onions.

For the bread:

2 3/4 C flour

1 packet active dry yeast 

1 C warm water (110­° F)

1 T olive oil or melted butter

1 tsp salt

1 tsp sugar

1 egg white, lightly beaten

Add water to a large bowl. Add yeast and sugar. Cover bowl and set on counter in a draft-free area, to let yeast proof. 

After about 10 minutes, when yeast is foamy, add the other ingredients except for the egg white. Mix until dough comes together (it will be very sticky!) Flour a flat dry surface, and turn dough out. Knead 8-10 minutes or until elastic and smooth, using additional flour as necessary to prevent sticking. 

Spray a clean bowl with cooking spray; add dough ball and roll so dough is coated. Cover bowl and place in a draft-free area to rise until doubled, about 1 hr.

(These initial steps can be done in a bread machine as well. Proof the yeast in the bread pan in the machine, add the other ingredients, then select the dough cycle. When dough cycle finishes, remove dough from pan and continue with the steps below).

Punch dough down. Roll out into a rectangle, then roll up the dough into a log. Sprinkle corn meal on a baking sheet; place dough log on sheet, seam side down. Cover and let rise 30-40 minutes.

Bake in a 375° F over for 20 minutes. Remove from oven and brush with lightly beaten egg. Return to oven and cook 15-20 minutes. The bread will be golden brown, and when you rap on the crust it should sound hollow. Let sit 15 minutes before cooking.

Slice 1-inch thick, brush with olive oil, and broil until golden brown. Serve with Spicy White Bean Dip.