The DIY Pantry (51 page)

What party or gathering is complete without a creamy spinach-artichoke dip? If you use additive-free cream cheese, sour cream, and mayonnaise, such as the ones found in
Chapters 5
and
6
of this book, or by purchasing local, conscientiously made products that don’t use carrageenan, gums, or other artificial thickeners, this dip is a nourishing treat that is sure to please.

1. Mix together the sour cream, cream cheese, and mayonnaise. Combine with the other ingredients and mix well. If serving cold, cover and refrigerate for several hours to allow the flavors to meld. If a warm dip is preferred, place in an ovensafe dish and bake at 350°F for 20 minutes.
   
2. Store in the refrigerator for up to 2 days, although the texture will be best immediately.
   

The delightful thing about making your own chili powder is that you are completely in control of flavor. Although, that can be a bit tricky since many of us are quite ignorant about the flavor nuances of different chilies. Just like it takes a sommelier to help you choose just the right wine, find a Latin market with helpful staff—or even better, dried chilies in bulk bins where you can stick your nose in and discover your favorites. Common favorites are anchos, chiles de árbol, guajillos, and chipotles. Also, you may wonder why there are other spices in this recipe since it is “chili powder,” not “chili and other spices powder.” Basically, while you can absolutely make chili powder using just dried chilies, often that creates a chili powder with an explosive chili blast, which is wonderful for chili but a bit overwhelming in an enchilada sauce or other more nuanced dishes. Thus, for everyday use, I prefer a chili powder blended with garlic, cumin, oregano, and paprika.

1. Preheat a small sauté pan over medium-high heat; then add the cumin seeds. Dry-roast, tossing often, until you begin to smell the cumin toasting, 4–5 minutes. Set aside and cool completely. (If any of your chilies are leathery rather than brittle and dry, you can add them as well.)
   
2. Once cool, place all ingredients in a blender. Process until everything becomes a fine powder. Store in an airtight container for up to 6 months.
   

You might be able to make tacos without lettuce or tomatoes on hand, but you can’t make tacos without taco seasoning. Unlike some store-bought versions, this taco seasoning features spices and nothing more—no preservatives, no anticaking agents, no hydrogenated oils—so mix up a batch to keep at the ready!