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Posted June 13, 2011
This is a great little cookbook with beautiful photos that inspire me to try many of the recipes. The fact that they are made with low fat ingredients is a plus for those who need to cut back on calories, but the regular full-fat versions can be easily substituted with good results.
The cookbook chapters include vegetable and herb dips; salsas, guacamoles, and tapendes; cheese and tofu dips, bean and legume dips, meat and seafood dips, and crudites and other skinny dippers. Some of the dips are hot or baked and others are simply mixed in a bowl and chilled. I didn't notice any ingredients that couldn't be found in a larger grocery store, and the recipes all seem easy.
I have bookmarked several recipes to try, including Parmesan Spinach Dip, Tomatillo Guacamole, Roasted Tomato Spread, and Bacon and Bean Dip, plus several versions of hummus. I did make the Three-Cheese Pepperoncini Dip which my family enjoyed both as a dip for veggies and chips and as a topping for baked potatoes. My only question with this recipe is that there weren't three cheeses in it unless the author counts sour cream as a cheese (the other two were cottage cheese and cream cheese). Even so, it turned out well and I'll make it again.
This is a cookbook I know I'll use and can recommend it as a good addition to any cook's collection.
I received a copy of this book from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.
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Posted July 2, 2012
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