Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options


Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

May 26, 1995 - Image 121

Resource type:
The Detroit Jewish News, 1995-05-26

Disclaimer: Computer generated plain text may have errors. Read more about this.

n1.. I




By Marlene Sorosky

Update your dipping pool
with roasted vegetables
and Southwest spice,
then add a splash of sparkling
fruit-flavored drinks.

n the lazy, hazy, crazy corn are combined with a puree
days of summer, the of lima grands (also called dry
words "dipping" and butter beans) and cream cheese
"dunking" conjure up, in for a smooth but chunky dip that
normal minds, images of is baked and served warm.
I used to serve Thai Peanut
splashing about in an
azure blue pool. But I'm a food Sauce only with meats, until I
writer; so I envision, instead, inadvertently dipped a carrot
crisp chips and crunchy crudités. into some leftovers and discov-
After all, what summer get-to- ered a delectable new pre-dinner
gether would be complete with- dip. Vegetable Garden Dip be-
out a platter of munchies gins with a medley of fresh veg-
surrounding a dip? Dips have etables, minced together in the
come a long way since Lipton food processor, then lightly
stirred a package of onion soup bound with cream cheese, cot-
into a bowl of sour cream. Salsas tage cheese and sour cream and
are the vogue dip of the '90s. flavored with bleu cheese. I then
Made with a variety of fresh veg- repeat the vegetables for dippers.
For parties, I prefer to make
etables and fruit, they fit our low-
fat, high-taste criteria. Most edible containers for my dips, ei-
commonly, salsas are made by ther by overlapping tortillas and
combining vegetables in their baking them, or scooping out a
raw state; but grilling or oven- loaf of French or sourdough
roasting them adds an exciting bread.
As for what to dip, many veg-
dimension. Celebrate the heady
etables taste great
flavors of southern
take a min-
France with the rus-
imum of preparation:
tic but refined mix of
Cantaloupe Cooler
cucumber sticks or
cooked eggplant,
rounds, red and yel-
peppers, and zucchi-
Baked Strawberry-
low pepper wedges,
ni in Roasted
Stuffed French Toast
radishes, red and yel-
Provençal Vegetable
Gingerbread Oven
low cherry tomatoes,
Salsa. And for an up-
Pancake with
endive leaves, mush-
beat twist on salsa,
Caramelized Fruit
rooms and olives to
try the Creamy
Crusted Turkey Patties
name a few. Sugar
Southwestern Dip.
with Honey Mustard
snap and snow peas
Tomatoes, jalapenos,
can be served either
garlic, olives and



raw or lightly blanched; aspara-
gus spears and large or baby ar-
tichokes should be cooked. The
vegetables can be cooked or
blanched a day ahead; plunged
into ice water to stop the cooking;
and refrigerated, covered with a
damp paper towel and plastic
wrap. Have a spritzer bottle
handy to keep the vegetables
from drying out before serving.
To add some splash to your dip-
ping, I'm including a selection of

refreshing summer drinks. They
are so easy to make, you don't
even need a blender. Just stir to-
gether some trendy new juices,
sodas and flavored waters and
pour into a glass. Then sit back,
relax, and dip into the cool tastes
of summer. Happy dunking!

Roasted Provençal
Vegetable Salsa

Prep time: salsa— 30 minutes, pita

chips– 10 minutes.
Marinade time: 1 hour.
Cook time: grill— 6 to 12 minutes,
oven— 20 minutes, pita chips— 10 to
15 minutes.

Chill time: 6 hours.
Advance prep: Salsa may be refrig-
erated up to 2 days. Pita chips may be
stored airtight at room temperature
for several days or frozen.

DIPS & SIPS page 76

• summER less •


Back to Top

© 2020 Regents of the University of Michigan