RECIPE DOCTOR
Share this dip at holiday parties

By Elaine Magee

Q. I'm looking for a quick appetizer to take to all the holiday parties I am planning to go to. Any suggestions?

A. The minute I read your letter, I thought of a great bread dip that's served at the California restaurant chain Pasta Pomodoro. They won't give out their recipe, but I concocted a pretty good knock-off.

I love this recipe because you can make it a day ahead and keep it chilled in the refrigerator. It's ready when you are. It features olive oil, which is rich in the more desirable monounsaturated fats. Just serve it with some sliced baguettes (whole wheat, if available) and you are on your way. You can even slice the baguettes a day ahead and keep the slices in a sealable plastic bag.

FESTIVE BREAD DIP

• 6 tablespoons extra-virgin olive oil
• 2 1/2 teaspoons capers with liquid
• 1/8 teaspoon freshly ground pepper
• 1 1/2 tablespoons finely shredded Parmesan cheese
• 1/3 cup fresh basil, packed
• 1 tablespoon fresh parsley (Italian or regular) finely chopped
• 1 1/2 teaspoons minced garlic
• 1/16 teaspoon freshly ground salt (add more to taste, if desired)

Add all the ingredients to a small food processor bowl. (If you are using a large food processor, it may work better if you double the recipe).

Pulse until mixture is well blended (about 8 seconds). Scrape down the sides of the food processor bowl and blend again briefly. The mixture will look green.

Serve immediately with sliced baguette or cover and store in refrigerator until needed.

Makes about 3/4 cup of dip.

Per serving (1 tablespoon): 64 calories, .5 g protein, .3 g carbohydrate, 6.5 g fat (1 g saturated fat, 5 g monounsaturated fat, .6 g polyunsaturated fat), 0 mg cholesterol, .1 g fiber, 43 mg sodium. Calories from fat: 92 percent (not including the bread). Omega-3 fatty acids .1 g. Omega-6 fatty acids .4 g. Weight Watchers points: 2.