Tomatillo Guacamole
Smash 3 avocados and a pinch of salt in a medium bowl. Stir in 3 diced tomatillos (husked
and rinsed), ½ cup diced cucumber, 2 chopped scallions, 3 tablespoons each chopped
cilantro and pickled jalapeños and the juice of 1 lime; season with salt. Top with more cilantro.Miso-Scallion Tofu Dip
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 4 thinly sliced scallions (pale
parts only; reserve the dark parts for topping) and cook until softened, 2 minutes. Add one 15-ounce
can cannellini beans (drained and rinsed) and 3 tablespoons miso paste and cook, stirring, until coated,
2 to 3 minutes; season with pepper. Remove from the heat and stir in 4 teaspoons soy sauce and
1 teaspoon superfine sugar; cook until glazed. Puree the bean mixture in a food processor with one
14-ounce package soft tofu (drained) and 3 tablespoons rice wine vinegar. Chill before serving. Top
with the reserved scallion greens and sesame seeds.Beet-Cashew Butter Dip
Put 3 medium beets on a sheet of foil and drizzle with olive oil; wrap in the foil. Place on a baking sheet
and roast at 400 ̊ until tender, about 1 hour 20 minutes; let cool. Rub off the skins. Puree the beets in
a food processor with ¾ cup cashew butter, 3 tablespoons lemon juice, ½ jalapeño, 1 small chopped
garlic clove and 1 teaspoon each chopped ginger and ground cumin; season with salt and pepper. Add
½ cup fresh mint and puree until smooth. Drizzle with olive oil and top with more mint.Roasted Pepper Skordalia
Broil 2 large red bell peppers, turning, until charred, 15 minutes. Transfer to a bowl, cover and let
steam 20 minutes. Remove the skin, stems and seeds. Puree the peppers in a blender with ¼ cup
each blanched almonds and lemon juice and 6 tablespoons olive oil; season with salt and pepper.
Meanwhile, cook 2 russet potatoes (peeled and cut into chunks) and 6 smashed garlic cloves in salted
simmering water until tender, about 12 minutes. Drain and return to the pot. Cook over medium heat,
stirring, until dry, 2 minutes; remove from the heat and mash. Fold in the pepper puree. Drizzle with
olive oil and lemon juice and top with chives.Zucchini-Onion Dip
Sauté 1 finely chopped sweet onion in 2 tablespoons vegetable oil in a medium skillet over medium-high
heat, until browned and very tender, 20 to 25 minutes; let cool. Puree 1 finely chopped medium zucchini in
a food processor with ½ cup mayonnaise, ¼ cup each chopped dill and scallions, 2 teaspoons white wine
vinegar and ½ teaspoon each onion powder, granulated garlic and kosher salt. Stir in 1½ cups light sour
cream; season with salt. Stir in the sautéed onion. Top with more dill.52 FOOD NETWORK MAGAZINE ●JULY/AUGUST 2020
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