Party Dip Board
There's a new board in town.
by Erin Henderson
You've heard of cheese boards, charcuterie boards, butter boards. But this dip board, what I like to call my Ometempe Board, is the ultimate for a no-cook party spread for easy, elegant – and totally satifsfying – entertaining.
I call this the Ometempe Board after the time I spent on the Nicaraguan island. A beautifully wild, green, hourglass-shaped dollop of land in the centre of Lake Nicaragua that is home to two volcanoes. On my birthday, we hiked the inactive Maderas Volcano to the San Ramón waterfall.
The hike was exhilarating but tough – unstable terrain, steep peaks, and a narrow path with straight drops into a wild canyon dozens of meters below. We eventually made it back safe and sound and starving having worked up an appetite – as much from physical exertion as nerves. Driving into a small village, we found a welcoming café and immediately ordered a round of ice-cold lagers, and a dip tray that featured spreads made from local produce with yuca chips, tortillas, and fresh vegetables to scoop them up.
It was thoughtfully plated on a board that looked like it was slice from a tree stump – organically curvy and rough. It was impressive and delightful.
The below dips for guacamole, chickpea spread, and pickle dip are what I make most in the summer; they're almost entirely no-cook (a salve for the humidity laced heatwaves that make up a southern Ontario summer), and popular with any crowd. As the cooler weather rolls around, feel free to swap out heavier dips like white bean or aioli.
On a board of your choosing, place your dips in whimsical bowls. Surround each dip with a scattering of seasonable vegetables, kettle chips, pita bread, and crackers.
Place a few bottles of Sauvignon Blanc or rosé on ice, or build a beer bar for your guests to help themselves, and you've got yourself a party.
Chickpea Spread
This is not a hummus, though I would forgive you for calling it that (though many foodies would not, so be warned. However, because it lacks tahini, an integral ingredient to hummus, this is definitively not that.
What makes this spread so delicious, is the poaching liquid used from cooking dried beans, the recipe for which you can find here. If you don't have the time or desire to cook your own beans, just buy good quality hummus, as you really want the je ne sais quoi from the bean stock.
Makes: about ½ liter
Chef level: easy
Ingredients:
- 1½ cups cooked chickpeas
- ¼ cup extra virgin olive oil
- ¼ cup stock (preferably from the bean poaching liquid)
- 3-4 cooked garlic cloves
- Zest of one full lemon
- Juice of half a lemon
How to Make It:
- Into a food processor, add all the ingredients and whiz until it's smooth and creamy.
- To serve, scoop into a bowl, and if you're feeling the vibe drizzle with more olive oil, lemon zest, and/or a scattering of whole chickpeas.
Guacamole
If you want to make this in advance, or have leftovers (haha), put your guacamole in the smallest container possible, and smooth out to a flat surface. Squeeze fresh lime juice over the top so there's a tiny puddle and place plastic wrap directly on the surface. For added insurance, you can close the container with a lid. This method keeps your guac fresh and bright green for days – if you can resist it that long.
Makes: about ½ litre
Chef level: easy
Ingredients:
- 2 large avocados, peeled and chopped
- ½ Tbsp Kosher salt
- 1 Tbsp cumin powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ Tbsp Worcestershire sauce
- 2 tsp hot sauce
- 2 limes, juiced
- 1 large shallot, minced
- 1 small jalapeño, seeded, ribs removed and diced
- 1 small handful of fresh cilantro, soft stems included, washed well and roughly chopped
How to Make It:
- In a wide bowl, add avocados through lime juice. Using a potato masher, crush the avocado into the chunky puree.
- Add the shallot, jalapeño, and cilantro and stir with a spoon until well incorporated.
- Taste for seasoning, adjust as necessary, and serve immediately or store using the method outlined in the head notes until needed.
Pickle Dip
This may seem a tad low-brow for well-seasoned party hosts, but trust me when I say this creamy, tangy, crunchy dip is always the first to go. There is just something so utterly irresistible about a dairy-based dip – even to the most urbane of adults.
Makes: About 1 liter
Chef level: Easy
Ingredients:
- 1 ½ cups full fat sour cream
- ½ cup softened cream cheese
- ¼ cup mayonnaise
- 1 cup dill pickles, diced
- 1 Tbsp pickled jalapeños, diced
- 1 Tbsp dried onion flake
- 2 Tbsp green onion, sliced
- 2 tsp Dijon mustard
- Freshly ground pepper, to taste
- 1 Tbsp pickle brine
- 1 Tbsp lemon zest
- 4 Tbsp fresh dill
How to Make It:
- Mix everything in a large bowl and chill until ready to use. This pickle dip recipe will last two or three days, tightly covered, in the fridge.