This super easy vegan party dip only has five ingredients.
This is my final entry in the Friendly Beasts series. Today’s animal is the “dove from rafters high.” This one gave me a little trouble. I originally envisioned the dove to be a white cranberry and apple fruit leather, perhaps folded up into a origami bird. Turns out that white cranberries are rather hard to find, even when your uncle is the produce manager at a local grocery chain. So I moved onto the idea of a bird nest. Fried noodles are visually closest to a dove’s nest, but I didn’t want to fry something when there are so many Christmas cookies hanging around. I settled on an easy baba ganoush, nestled with olives, like eggs, with artichoke hearts added for extra festivity.
“I” said the dove from rafters high/ “I cooed Him to sleep so He would not cry/ We cooed him to sleep, my mate and I/ I” said the dove from rafters high
Baba ganoush, made with roasted eggplants, is one of my favorite dips. I don’t know why I don’t make it more often. It requires less work than almost any other dip. Salsa needs endless chopping, and good guacamole requires a certain degree of precision. But Baba is easy. You salt and roast an eggplant and then chuck it in a blender with a few select ingredients. What you get is a earthy, creamy dip, hearty and slightly smoky.
This recipe makes a huge dish, wonderful for a holiday party. Serve it up hot or room temp, with lots of crunchy chips and veggies.
- A large eggplant, approx 2 lbs
- 12oz bag of frozen artichoke hearts
- 2 small garlic cloves
- 2/3 cup Jubilee olives, with oil*
- salt and pepper
- Get the artichoke hearts out to thaw.
- Cut the eggplant lengthwise into quarters. Generously salt the quarters and allow them to sit for about 30 minutes. This will draw out any bitterness.
- Preheat oven to 450.
- Gently blot the eggplants with a paper towel.
- Lightly tent the eggplants with foil and bake for 15 minutes. Score the eggplant flesh, replace the foil tent, and bake for 20 more minutes.
- The eggplant flesh should peel right off the skin with no effort. Discard the skin.
- Puree the eggplant, the defrosted artichoke hearts, and the garlic cloves.
- Add half of the olives with the oil to the puree and blend again.
- Salt and pepper to taste.
- Place in a serving bowl and top with the remaining olives and oil. Serve with chips or veggies.
* I love olives Jubilee with their decadent olive oil. You may substitute your favorite olive in oil from the deli counter. Don't use canned or jarred olives.
For a lighter version of the dip, omit the olives. Instead, defrost a 10 oz package of chopped spinach. Puree along with the rest of the ingredients. Drizzle in some sriracha.
Other posts in the Friendly Beasts series: