Download Delicious Dips by Diane Morgan PDF
By Diane Morgan
Diane Morgan -- the diva of dips and champion of chips -- has created greater than 50 recipes for everyone's dipping and dunking get together favorites. visitors will make a beeline for lip-buzzing salsas scooped up with crispy tortilla triangles. Onion dip made up of scratch is even greater with do-it-yourself potato chips. and the way approximately crunchy Parmesan Breadsticks for dunking right into a butternut squash with creme fraiche? uncomplicated "Dip Do-Aheads" make prep paintings a snap, whereas dip information and simple chip-making ideas make it more straightforward -- and tastier -- than taking a visit to the marketplace for store-bought. enable the celebration start with Delicious Dips!
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Extra info for Delicious Dips
Serve the dip at room temperature. Fig and Kalamata Olive Tapenade Makes 11/2 cups In this savory spread, the rich taste and intriguing texture of plumped dried figs contrasts with salt-brined purple-black olives, pine nuts, capers, and a hint of oregano. Blended with a dash of balsamic vinegar and deeply flavored extra-virgin olive oil, this tapenade is the perfect topper for bruschetta at a summer grill party. When grilling isn’t the party plan, crostini, bagel chips, and pita chips also partner well with this spread.
A good substitute when you are in a hurry or don’t want to bother roasting your own sweet red peppers is to buy them. Roasted red peppers packed in a light vinegar brine are sold in jars at specialty food shops or supermarkets. Once opened, store any leftover peppers in the refrigerator, making sure the peppers are immersed in the brine. They will keep for a couple of weeks. Toasting Nuts: Toasting pine nuts, almonds, walnuts, pecans, hazelnuts, and cashews brings out their full, rich flavor. Place the nuts in a single layer on a rimmed baking sheet and bake in a preheated 350°F oven until lightly browned, about 10 minutes.
Serve hot. DIP DO-AHEAD The dip, without the bread-crumb topping, can be prepared, covered, and refrigerated up to 2 days in advance. Remove the dip from the refrigerator 40 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking. Roasted Red Pepper, Sun-Dried Tomato, and Basil Spread Makes about 1 cup Scarlet red, speckled with green, and full of big Mediterranean flavors, this spread is perfect party fare whether you’re entertaining on the deck or throwing a Christmas party.