Why Dips Matter To Me When I Host A Cocktail Party
Imagine being served platefuls of crisps, chakli, warm pita bread, cutlets and french fries. Now, imagine there is no ketchup, no chutney, no hummus, no mayo to dip these bar bites into. You cannot, can you?
It’s simple, really. Dips, whether they are simple and uncomplicated or fussy and meticulous, have a big role to play in elevating the snacking game at a party. And when I turn host, what I am most fastidious about is making these dips a grand success! Let me tell you why.
Party Poppers
At a cocktail party, when there is a selection of elaborate mixes like a chilli-mango margarita or a jamun-vodka sparkler, the palate can become really dulling if these drinks are accompanied by dry, diminutive snacks. When cocktails are complex, interesting dips served with the simplest of snacks can become a thorough game changer. They add more zing, better nuance and lots of vibrancy to a food and drink pairing which epitomises flavour.
A well-made dip rather very curiously sets the tone of the party too. One time, my guests so loved the garlic yogurt I fashioned out of some roasted minced garlic, a well-whisked Greek yogurt, herbs and just a hint of sea salt that it sparked a lively discussion about Mediterranean cuisine – and predictably enough, a debate about Trojan Horses. All this to say that dips can curate a bright, friendly and conversational vibe at a party.
They are also no-fuss accessories to interesting snacks continuously building on their flavours especially in a finger food spread. The number of times that I have concocted all sorts of lathering spreads like a beetroot and horseradish dip to be served with crackers or a caramelised onion and feta dip with fries and chicken only goes to show my fondness for these accompaniments which lift up the flavour of several bar bites.
Unsung Heroes
Moreover, dips are very easy to serve. Many times, as a novice host I would spend much time curating perfectly flavoured drinks leaving me little room to look at the culinary fare prepped for the evening. Dips acted the perfect unsung heroes during such moments because setting out a bowlful of garlic and smoked chilli labneh on a plate piled with pita chips, carrot sticks and cucumber slices was quick, efficient and effective enough to present the appetiser game successfully at the cocktail party.
And sometimes, just on those unfortunate days when snacks, fried foods and baked goods went askew, dips turned the whole small bite around by infusing its own flavours onto the grazing board. Think bland grilled chicken lifted up by a spirited mint chutney or mushy baby aloo doused in a tasty roasted garlic and parsley yogurt dip. Simple enough to prepare, dips such as these literally salvage your snacking game just by dint of the bright flavours they present.
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That said, here are a couple of dips that this writer swears by – these slightly spicy, herby and thoroughly delicious offerings might just lift up your snacking game the next time you host a cocktail party:
Feta-Pesto Creamy Dip
This is an excellent serving with focaccia, roast chicken, carrot sticks and cheeses accompanying sour cocktails, negronis and spritzers.
Ingredients:
- ½ cup crumbled feta cheese
- 1 cup basil leaves
- 2 tablespoons Greek yogurt
- 3-4 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon lime juice
- Salt to taste
- Sun-dried tomatoes and pine nuts for garnish
Method:
– In a blender add 1 cup basil leaves, 3-4 tablespoons olive oil, 2 cloves garlic and salt. Once the mixture is blended smooth, add ½ cup crumbled feta cheese and 2 tablespoons of Greek yogurt and blend again. Add an additional splash of olive oil if the dip feels too dry. Garnish with sun-dried tomatoes and pine nuts.
Masala Yogurt Dip
Simple to make and delicious to taste, masala yogurt is excellent with crisps like chaklis, soya sticks and wafers galore at a cocktail gathering featuring highballs, gin and tonics, margaritas and more.
Ingredients:
- 1 cup whisked yogurt
- ½ a small onion, finely diced
- ½ teaspoon kala namak or black salt
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon Kashmiri red chilli powder
- A pinch of sugar
- Finely chopped coriander for garnish
Method:
– In a medium-sized bowl, add 1 cup whisked yogurt and ½ a small onion, finely diced and stir. Add ½ teaspoon each of kala namak or black salt, cumin powder, coriander powder, Kashmiri red chilli powder and a pinch of sugar.
Let the spices rest on top of the yogurt and onion mix. Garnish with finely chopped coriander and place in the middle of a snack plate. Stir the spices into the yogurt just before digging in.
Drink Responsibly. This communication is for audiences above the age of 25.
