Recipe

At the start of a dinner party, nothing sets a relaxed, sharing mood better than a large platter of fresh bread paired with creative dips and spreads. Homemade bread served with handcrafted flavored oils and spreads shows the host's attention to detail. The Geedel vegetable chopper helps quickly process large quantities of herbs and vegetables, allowing these dips to be prepared effortlessly before guests arrive.

Ingredients:

Bread Selection:

Sourdough bread, focaccia, whole wheat breadsticks  

Herb-Infused Oil:

1 cup high-quality olive oil  

¼ cup fresh mixed herbs (basil, parsley, thyme)  

Zest of 1 lemon  

Tomato Basil Dip:  

3 ripe tomatoes  

¼ red onion  

1 garlic clove  

10 fresh basil leaves  

1 tablespoon balsamic vinegar  

Creamy Spinach Pesto:  

1 cup fresh spinach  

¼ cup toasted pine nuts  

¼ cup Parmesan cheese  

1 garlic clove  

¼ cup olive oil  

Black Olive Tapenade:

1 cup pitted black olives  

2 anchovy fillets  

1 teaspoon lemon juice  

¼ cup olive oil  

Instructions:  

1. Prepare herbs and vegetables (using Geedel):

   Wash and thoroughly dry all herbs. Using the Geedel manual vegetable chopper with the dicing blade, place mixed herbs in the container and press lightly 4–5 times until finely chopped. Repeat separately for the onion and garlic in the tomato dip, and the spinach and garlic for the pesto, ensuring each spread retains its distinct flavor.

2. Make the herb-infused oil:

   In a small saucepan, heat olive oil over very low heat (not exceeding 60°C). Add the chopped herbs and lemon zest, and let infuse for 30 minutes. Strain and pour into a decorative glass bottle.

3. Make the tomato basil dip:  

   Peel, seed, and dice the tomatoes. Mix with chopped onion, garlic, and basil. Add balsamic vinegar, salt, and black pepper. Let sit for 30 minutes to allow flavors to meld.

4. Make the creamy spinach pesto:  

   In a food processor, blend chopped spinach, pine nuts, Parmesan, and garlic until finely chopped. Slowly drizzle in olive oil until smooth. This version is milder than traditional pesto, appealing to a wider range of tastes.

5. Make the black olive tapenade:  

   In a food processor, pulse black olives, anchovies, and lemon juice into a coarse paste. Slowly add olive oil to reach the desired consistency.

6. Arrange for sharing:  

   Slice or tear bread into pieces and arrange on a large wooden board. Surround with small bowls of the dips and the bottle of herb-infused oil. Guests can mix and match, sharing their tasting notes.

Summary:  

This shared bread platter is the perfect opener for a casual dinner party. The efficiency of the Geedel vegetable chopper in processing a variety of herbs and vegetables allows the host to prepare an impressive array of dips in no time, showcasing the creativity of home cooking.