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Overview

Diane Morgan — the diva of dips and champion of chips — has created more than 50 recipes for everyone's dipping and dunking party favorites. Guests will make a beeline for lip-buzzing salsas scooped up with crispy tortilla triangles. Onion dip made from scratch is even better with homemade potato chips. And how about crunchy Parmesan Breadsticks for dunking into a butternut squash with creme fraiche? Simple "Dip Do-Aheads" make prep work a snap, while dip tips and easy chip-making techniques make it easier — and tastier — than taking a trip to the market for store-bought. Let the party begin with Delicious Dips!

Product Details

ISBN-13: 9780811842204
Publisher: Chronicle Books LLC
Publication date: 08/12/2004
Pages: 124
Product dimensions: 6.25(w) x 8.37(h) x 0.62(d)
Age Range: 13 - 18 Years

About the Author

Diane Morgan is an experienced cooking teacher and the author of many cookbooks, including the best-selling Atomic Cocktails (0-8118-1926-4), Midnight Munchies (0-8118-3534-0), Dressed to Grill (0-8118-3139-6), and The Thanksgiving Table (0-8118-2991-X), all from Chronicle Books. She lives in Portland, Oregon.

Joyce Oudkerk Pool is an award-winning photographer specializing in food. Her photographs appear in a number of cookbooks including James McNair's New Pizza (0-8118-2364-4).

Table of Contents

Introduction9
1Ingredient Glossary, Dip Tips, and Deep-Frying Techniques for Chips12
2Vegetable and Herb Dips21
Baked Artichoke-Parmesan Dip22
Roasted Red Pepper, Sun-Dried Tomato, and Basil Spread23
Cucumber and Radish Raita24
Feta Compli25
Roasted Butternut Squash Dip with Creme Fraiche27
Wild Mushroom Spread with Onion, Caraway, and Dill28
Not Your Mother's Onion Dip30
Dip into India32
Fig and Kalamata Olive Tapenade35
Grilled Eggplant and Garlic Dip36
Balsamic Roasted Tomato Spread with Garlic Olive Oil37
I Can't Believe It's Peanut Butter39
3Salsas and Guacamoles41
Fire-Roasted Corn and Sweet Red Pepper Salsa42
Paola's Mango Salsa with Cilantro44
Classic Fresh Tomato Salsa46
Black Bean Salsa with Cilantro and Chiles47
Pineapple-Habanero Salsa49
Roasted Sweet Pepper, White Onion, and Basil Salsa50
Guacamole with Fire-Roasted Tomatoes and Chiles, Red Onion, and Orange52
Guacamole with Roasted Anaheim Chiles and Lime55
4Cheese, Bean, Legume, and Tofu Dips57
Goat Cheese, Chive, and Pistachio Spread58
Blue Cheese Dip with Chives59
Farmhouse Cheddar and Tomato Fondue60
Curried Tofu Pate62
Herbed Chickpea Dip63
Spicy Black Bean Dip with Chorizo65
White Bean Dip with Lots of Garlic66
Garlicky Red Lentil Puree67
5Meat and Seafood Dips69
Shanghai Shrimp Dip70
Italian Tuna Mousse71
Salmon-Chanted Evening72
Just for the Halibut74
Spicy Crab Dip with Cilantro and Chives77
Chorizo Chile Con Queso78
Grandma Rose's Chicken Liver Pate80
6Dessert Dips83
Cherry Garcia Takes a Dip84
Chocolate Mocha Mascarpone Dip86
Twistin' in the Tropics Fruit Salsa87
Caramel and Dark Rum Fondue89
Bittersweet Chocolate and Grand Marnier Fondue91
Lime Mousse Dip92
7Crudites, Chips, Crisps, and Other Dippers95
Crudites96
Pita Chips100
Bruschetta102
Crostini103
Salty or Sweet Wonton Crisps104
Bagel Chips107
Parmesan Breadsticks109
Baked Tortilla Chips110
Fried Tortilla Chips113
Vegetable Chips114
Heart-Shaped Apple-Cinnamon Tortilla Chips116
Toasted Pound Cake Crisps117
Double-Chocolate Chunk Brownie Chips119
Index120
Table of Equivalents124

What People are Saying About This

From the Publisher

What is a dip, exactly? Liquid? Solid? Appetizer? Main course? The answer to all these questions is yes, according to this slim, stylish cookbook devoted to every possible manifestation of dip. Providing easy and satisfying recipes for lunch dips and dessert dips, seafood dips and tofu dips, this is the perfect volume for those who can't help throwing yet another Super Bowl party or housewarming. Black Bean Salsa with Cilantro and Chiles is spicy and colorful, perfect with a big bowl of nachos, while Goat Cheese, Chive, and Pistachio Spread is smooth and sophisticated, classy on a toasted baguette. Several of the dips would work well as sauces for meat, fish or veggies: Balsamic Roasted Tomato Spread with Garlic Olive Oil is delicious on eggplant, as the author suggests, and Fire-Roasted Corn and Sweet Red Pepper Salsa is a terrific accompaniment to grilled swordfish. Some of the recipes are burdened by too-cute names, like the Feta Compli, an otherwise harmless Greek-style dip, and the Salmon-Chanted Evening, a dip reminiscent of lox-flavored cream cheese. But most of the recipes are down-to-earth and useful, and the best ones Lime Mousse Dip, Chorizo Chile con Queso, and Caramel and Dark Rum Fondue were made to be eaten in heaping spoonfuls, straight from the bowl. -Publishers Weekly

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