Homemade, plant-based dips! Habanero pink peppercorn dip (left), Harlequin dip (right).
EDIT (Jan 14, 2024): I couldn't find anything palatable for that Harlequin dip. No wonder it was left behind in the 1900s. The aroma is slightly better than the mediocre flavor. Make it if you like, but I do not recommend it. End edit.
The left is my first real attempt at making a FRESH habanero dip. This has been on my bucket list for years (yes, I'm a very exciting person). When you remove the seeds and membranes, habanero peppers are not nearly as scorching hot as they are known for, and they have an unmatched fruity-pepper quality to them. It's quite the treat. I'll report back on the dip.
The right is a dip using my plant-based dip base against a lost recipe from the mid-nineteen hundreds Betty Crocker cookbook: Harlequin Dip. One of my super awesome passions is reading recipes that passed through The Greatest Generation (or shortly before/after) and trying plant-based versions of them. I learned 'harlequin', as an adjective, refers to something 'in varied colors'. Harley Quinn makes a tiny bit more sense now. Flavored with mustard, curry powder, scallions (chives in the o.g. but I didn't have them), chopped ripe olives, it's definitely a symphony but maybe not Beethoven-level. I'm going to think about possibilities, but I used it as a sandwich spread because it didn't feel right for my typical veg. Given the main ingredients I mentioned, if you've got thoughts on ways to enjoy this dip, I'm all ears!!!
#plantbased #dips #oilfree #greatestgenerationrecipes