Dipping into Delicious

With the start of fall and the weather getting just a little cooler but not really cold, it’s time to say goodbye to the light summer dishes. But I’m not ready to embrace hearty, cold-weather fare. I decided that two dips were exactly what I wanted for the week. Dips are great because not only do they make a terrific snack or even light meal with pita chips and a side salad, they are fantastic sandwich spreads. I decided on a roasted eggplant and red pepper dip from the Barefoot Contessa that a friend had sent me years ago and a black olive tapenade from a great sandwich cookbook.

Both of these dips are wonderful just with pita chips or crackers but can they also transform a sandwich into something sublime. Spread the olive tapenade on ciabatta bread and top with prosciutto, fresh basil leaves, tomato slices, and fresh mozzarella. Or spread the roasted eggplant and red pepper dip on French baguette and top with smoked turkey and gouda. You’ll never want to use mayonnaise again.

Roasted Eggplant and Red Pepper Dip

• 1 medium eggplant, peeled and cut into 1-inch cubes
• 2 red bell peppers, seeded and cut into 1-inch pieces
• 1 onion, peeled and cut into 1-inch pieces
• 2 garlic cloves, pressed
• 3 tbsp. olive oil
• 1 ½ tsp. kosher salt
• ½ tsp. freshly ground black pepper
• 1 tbsp. tomato paste

1. Preheat the oven to 450°.
2. Toss the eggplant, peppers, and onions in a large bowl with the garlic, olive oil, salt, and pepper. Spread them in an even layer on a baking sheet and roast for 45 minutes, tossing once. Cool slightly.
3. Place the vegetables in a food processor fitted with a steel blade, add the tomato pasted, and pulse to blend.

Black Olive Tapenade

• 1 cup niçoise or kalamata olives, pitted
• 2 anchovy fillets
• 2 garlic cloves, pressed
• 1 tbsp. capers, drained
• 1 tbsp. herbes de Provence
• ¼ cup chopped fresh basil
• 1/3 cup olive oil
• 1 tbsp. freshly squeezed lemon juice
• freshly ground black pepper to taste

1. In a food processor, combine the olives, anchovies, garlic, capers, herbes de Provence, and basil. Process until the mixture is very finely chopped, scraping down the sides of the bowl as needed.
2. With the machine running, gradually add the olive oil in a thin, steady stream until the mixture is very smooth, like a thick paste. Stir in the lemon juices and season to taste with pepper.

Pita Chips

• Pita bread (I like to use whole wheat pita)\
• Olive oil
• Kosher salt

1. Preheat the oven to 375°.
2. Brush the pita with olive oil on both sides. Stack the pita and cut into wedges.
3. Place the pita wedges on a baking sheet in an even layer and sprinkle with kosher salt.
4. Bake for 6-7 minutes, turn the chips, and bake for another 6-7 minutes.