What’s brewing in the Hogwarts Kitchen?
Dips are always a big hit at parties - and I’m sure that we can conjure up some “crafty” recipes. I would note, however, that there is a chance that it will be mercilessly hot the night of our party - so if any dips require “cooler” temperatures - be sure to serve appropriately (in chilled thermal containers, by placing the bowl of dip in a larger bowl of ice or inside).
Polyjuice dip (black olive tapenade)
1 1/2 cups Kalamata or other oil cured olives, pitted
4 garlic cloves
1/4 cup fresh flat leaf parsley leaves
1 Tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper (or to taste)
1/4 cup extra virgin olive oil
Mix olives, garlic, parsley, lemon juice, salt and pepper in a food processor until very finely chopped.
With processor running, drizzle in oil - should result in a pasty spread. I usually like my tapenade a little chunky, but for this batch - it should be as smooth as possible (adding some canned “black olives” will help with the texture)
Berty Botts Vomit dip (creamy salsa dip)
8oz sour cream
8oz mayonnaise
8oz pre-packaged salsa
Mix all ingredients together and let chill for at least an hour (longer is better) - **note, if you find that your salsa is a bit watery, drain it before adding to the mixture.
Nearly Headless Nick’s mold dip (blue cheese onion dip)
16oz sour cream
1 packet dried onion soup mix
6oz (more or less depending on taste and strength of flavor) blue cheese
Mix all ingredients together and let chill overnight - the flavors will be more pronounced the longer it sits.
Serve the above dips with crackers, corn chips, toast points, raw vegetables…
Harry Potter book release party, recipes
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