Earlier this week, Elina hosted a fun get-together for some of her blogger friends. She asked everyone to bring an appetizer to share, and since it was a midweek event, I knew that I wanted to make something that wasn't too complicated, would be easy to transport, and didn't need to be cooked or heated immediately before serving. I also wanted to make something vegetarian, preferably vegan, and gluten-free, so that everyone would be able to try it. And finally, I wanted to make something featuring seasonal vegetables because I thought it would be nice for my dish to really reflect the theme of my blog. Well, that long list of requirements pretty much ruled out the apps I've made for my own parties in the past, so I started looking at new recipes. When I found this roasted red pepper and eggplant dip recipe in The Gourmet Cookbook, I knew it was perfect. The best part was that it is supposed to sit in the fridge for at least a day before serving so that the flavors can blend, which meant that I could make it over the weekend!
I loved the balanced blend of flavors in this dip - it has sweetness from the roasted veggies, tanginess from the lemon, and a bit of a kick from the garlic and chile pepper. It's great with pitas or crackers, but it also makes a nice addition to pasta sauce and pairs really well with eggs. Although I was initially nervous about what dish to bring for a group of foodies, I think I chose wisely and I was glad to see that everyone else seemed to enjoy the dip as much as I did. I'm definitely going to think of this one next time I need a simple but interesting appetizer for a party!
Do you have a favorite dish to bring to potluck gatherings?