Party dips question

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Joined Mar 1, 2015
I am making party dips for liquor stores and I don't like the watery consistency when I mix fire roasted peppers and beans. Still there is water left. What can I use to have a smooth non watery feel?
 
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Joined Oct 31, 2012
Can you provide more recipe details? What kind of beans? Do you drain everything first? Are there any other ingredients that might add water? 
 
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Joined Mar 1, 2015
Ok let's take another case. I make spicy feta with fire roasted peppers. I grind both, I add cayenne pepper and although it is a smooth texture, after a while it looks watery
 
7,675
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Joined Apr 3, 2008
Ok let's take another case. I make spicy feta with fire roasted peppers. I grind both, I add cayenne pepper and although it is a smooth texture, after a while it looks watery
The peppers have to be strained well.  Adding a little salt helps with this.  

I make a similar dip but I add a little greek yogurt to it, makes a nicer smoother texture and helps cut some of the richness and saltiness of the feta.
 
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Joined Mar 1, 2015
Thank you, I added tonight some cream cheese but it changed the taste. I will try again tomorrow using yogurt.
 
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Joined Oct 9, 2008
phatch is right. Peppers have a lot of water. Grind, set in a strainer, and get rid of the water. I'm not patient, so I'd bang the side of the strainer rapid-fire with a big spoon to get the water out fast, but either way works.
 
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Joined Mar 1, 2015
Around here, where? Which State you're talking about, because, in Kentucky where I am , Greek food doesn't exist
 
7,675
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Joined Apr 3, 2008
Around here, where? Which State you're talking about, because, in Kentucky where I am , Greek food doesn't exist
It exists because you are there to make it.  I live in NYC so I am surrounded by greeks and greek food, some good and some not so good.  But when I was living in the south greek food existed in our homes and in our communities.  We had many friends in our church and every holiday was spent with other greeks and of course greek food.  

I'm not one who believes that you must be greek to know how to make greek food.  I know too many greeks who make very bad greek food indeed! Usually because they are caught up in a vicious circle of trying to replicate their grandmother's recipe and not realizing that the recipe itself is not very good while simultaneously rejecting all other recipes for the sake of loyalty to their family.  American greeks confuse me when it comes to this issue because they value tradition more than good taste.  I always liked pasticcio and my Mother's version was good until I worked at a greek restaurant in college and learned from the chef how to make it extremely well.  He taught me all the secrets to his pasticcio and he was Mexican.  I don't make my mom's recipe anymore and I taught her my tricks so now she makes it better too.  
 
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Joined Jan 25, 2013
On peppers and beans:  finely mash a small amount of beans and blend with the peppers.  should absorb most of the watery liquid

I live near Raleigh/Durham NC.  there are Greek/East Mediterranean restaurants and delis in the area.  like the delis best, get 8 or 9 different items, bag of warm from the oven pitas and enjoy.  Rhodes, Greece was one of the nicest ports I visited while in USN.
 

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