Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large shallot or 2 smaller shallots, cut into thin slices (enough to yield 1/2 packed cup)
• 4 slices bacon, cooked, drained and cut into small pieces
• 1/2 cup shaved or shredded Parmigiano-Reggiano cheese
• 1/2 cup mayonnaise

Preparation

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a plate with paper towels.

Heat the butter and oil in a nonstick saute pan or skillet over medium heat. Stir in the shallot slices and reduce the heat to medium-low; cook for 20 to 25 minutes, stirring occasionally, until they become golden brown, molten soft and shimmering. Transfer to the lined plate to drain and cool.

Combine the bacon pieces, cheese and mayonnaise in a mixing bowl. Add the cooled shallot and stir until well incorporated. Transfer to a small gratin or baking dish (8-ounce capacity); broil for 2 to 4 minutes, until bubbling and a thin crust forms on top.

Serve right away.

WaPo

Ingredients

• 1 medium eggplant, peeled, cut into thick chunks
• 1 head fresh garlic, peeled
• 5-6 tomatoes (smaller, vine-ripe), quartered and seeds removed
• 1/4 c. olive oil
• 3 tbsp. balsamic vinegar
• 1/2-1 tsp. salt (optional)
• 1/4 tsp. pepper
• 2 tbsp. Penzey’s Tuscan Sunset or other spice blend
• 1 16-oz. can white beans
• 1 tsp. chili powder
• 1/2 tsp. oregano (pref. Mexican)
• 2 tbsp. lemon juice

Preparation

Preheat oven to 375. Place the vegetables in a shallow baking dish. Add the oil, vinegar, salt, pepper, and spice blend. Toss well to coat. Carefully spread into a single layer and place the pan in the oven. Roast for 45 minutes. Note: Vegetables can also be roasted on a pan in a gas grill. Cool vegetable mixture, or let rest overnight in the fridge.

Rinse and drain the white beans and place in a blender with 2 c. of the vegetable mixture. The vegetables should have exuded quite a bit of liquid so make sure to include some of this in the 2 cups. Blend the beans and vegetables. Add the chili powder and oregano and the lemon juice. Blend well and pour into a bowl. Serve with any firm cracker.

Penzey’s Spices

Ingredients

• 4 cloves garlic
• 2 sprigs rosemary, leaves removed and chopped
• 1/2 of a red onion, coarsely chopped
• 1/2 cup coarsely chopped smoked ham
• 1/4 teaspoon red-pepper flakes, optional
• 2 cans (15 ounces each) cannellini or navy beans, rinsed and drained
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil

Preparation

Place garlic, rosemary, onion, ham and red-pepper flakes in a food processor; pulse to finely chop. Add beans, salt and pepper to taste. Slowly add olive oil with motor running until beans are pureed to a spreadable consistency, about 1 minute. Adjust seasoning.

Note: Serve with thick chips or as a spread on slices of toasted baguette.

Makes 1 1/2 cups.

Chicago Tribune

Ingredients

• 3 large red bell peppers
• 2 cloves garlic, unpeeled
• 1/2 to 1 cup ricotta cheese, drained
• 1/2 to 1 teaspoon salt

Preparation

Heat broiler or grill. Roast peppers and garlic cloves on a foil-covered broiler rack, turning as needed, until skins blacken on all sides, about 30 minutes. Place peppers in a small paper bag (or place in a bowl and cover with plastic wrap) until cool. Remove skin and seeds. Place peppers in a food processor; squeeze roasted garlic out of skins into the processor. Pulse until nearly pureed. Add 1/2 cup ricotta cheese and salt to taste; pulse until well-blended, adding more cheese if needed for dipping consistency.

Note: This dip goes well with toasted Italian-bread slices or your favorite chips. Add more garlic or additional chopped herbs, if you like.

Makes 3/4 cup.

Chicago Tribune