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Three Dip Recipes from Peels

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Three Dip Recipes from Peels

Crab Dip
Serves ten to fifteen

Ingredients
1 lb. Jonah or peekytoe jumbo lump crabmeat
4 shallots, diced
2 roasted red peppers, seeded and diced
2 roasted poblano peppers, seeded and diced
½ tbsp. chopped tarragon
½ tbsp. chopped chives
½ tbsp. chopped chervil
½ c. creme fraiche
½ tbsp. Dijon mustard
1 tsp. Old Bay Seasoning
1 tbsp. champagne vinegar or white wine vinegar
Salt and pepper to taste

1. Combine all ingredients and take care not to overmix.

2. Serve with crackers and beer.

Black Bean Dip
Serves ten to fifteen

Ingredients

For the dip
6 c. black beans, cooked
1 head garlic, crushed
1 tsp. toasted ground cumin
1 tsp. toasted ground chili
2 tsp. lime juice
3 tbsp. olive oil
Salt and pepper to taste

For the garnish
½ c. diced red onion
¼ c. chopped cilantro
½ c. crumbled Cotija cheese
2 ripe avocados, diced
3 tbsp. lime juice
Salt and pepper to taste

1. Combine all dip ingredients and puree.

2. Mix garnish ingredients, season with salt and pepper to taste, then spoon on top of the bean puree.

3. Serve with your favorite tortilla chips.

Pimento Cheese Dip
Serves ten to fifteen

Ingredients
1½ lb. cream cheese
2½ lb. sharp cheddar
1 tbsp. sugar
1 tsp. cayenne pepper
Salt to taste
3 red bell peppers, roasted, peeled, and diced
2 baguettes

1. In a food processor, combine the two cheeses, sugar, cayenne pepper, and salt, and then blend until smooth.

2. Mix in the roasted red peppers and serve with a crispy baguette.

Peels, 325 Bowery, at 2nd Street (646-602-7015 or peelsnyc.com).

Photo: Courtesy of Peels