Today is the last day of summer, and even though it feels much more like autumn, I thought I would mark the occasion by posting my favorite recipe from the past summer. There were many foods that we learned to love while we lived in Melbourne. Golden kiwis, succulent mangoes, lamb, meat pies and sausage rolls, pavlova and vanilla slice are just a few examples. We miss all of them, but we have especially missed a category of food that I will call "dips."
My American friend Crystal was the one who introduced me to dips in Melbourne. I had reached out to her in desperation after R invited work colleagues and neighbors to our home just days after I had arrived with the kids. "What on earth do I serve to them?" I wailed. She advised me to head to Coles (our local grocery store) and to pick up a few dips to serve with crackers. I did, and so began a love affair with all the many wonderful options available to Australian shoppers. These options include creamy avocado dips, spicy red pepper dips, and dips with primary ingredients such as eggplant, sweet potato, beetroot, spinach and so many, many more.
A quick check of our local grocery stores in Pittsburgh this past May revealed what I had suspected: no equivalent selection of dips to purchase off the shelf. I tried Whole Foods, where I discovered an attractive display of dips, but all of them were variations on hummus. Even the Greek and Italian grocery stores down in the Strip District had little to offer. Time to figure out how to make them myself was the conclusion.
I decided to start with my favorite basil dip---basil, cashew and parmesan were the three ingredients that I remembered. I typed those three items into taste.com.au and found something to try. Here is my adaptation:
Basil, Cashew and Parmesan Dip
Ingredients:
1 cup loosely packed basil leaves
1/2 cup roasted cashews
1/4 cup olive oil
1 Tbsp lemon juice
2 Tbsp cold water
1/2 cup finely grated parmesan
Method:
1. Place basil and cashews in a food processor. Process, scraping down sides occasionally, until almost smooth.
2. Mix olive oil, lemon juice and cold water together. Pour slowly into the food processor while the motor is running. Process until smooth.
3. Stir in the parmesan cheese and serve.
The first time I made the dip, it was declared an instant success by R and by our eldest child. We devoured it before I even thought of taking a photo. I have made it several times since, and each time it has turned out a bit differently. One time I didn't bother measuring the lemon juice, and that was a mistake. It was too bitter. The third time, the taste of olive oil was too strong. The fourth time, I didn't process the basil leaves and cashews for long enough, so the dip was not smooth. The fifth time I forgot to add the cold water, and it was too dry. But every time, in spite of the variations, we have appreciated the fresh summery tastes of basil and lemon.
I suspect that for most of my North American readers, the change to cooler weather has you thinking about chicken noodle soup, pumpkin bread or beef stew. If you are like me, however, and want to hang on to summertime just a little bit longer, I can recommend this dip as an excellent way to prolong the best season of the year.
Here in the States, almost every time you go to a craft fair, you will see a booth showcasing crocks of dips of which you are invited to sample that stretches the length of the booth. However,these are always mayonnaise-based and are made by dumping a seasoning packet into the mayo. Your recipes looks delicious. If you come up with more, please share!
Posted by: Amy Smith | 09/23/2014 at 09:21 PM
I had to laugh at all the consecutive times you made it differently. Dips sound yummy and very interesting! I can see why you are eager to find recipes to make at home. It sounds delicious but I think I would have to get used to the texture....I'm too used to sour cream and mayo!
Thinking of you.
Posted by: Shanda | 09/23/2014 at 11:56 PM
sounds delish!
Posted by: bethany | 09/24/2014 at 06:41 AM