Chapter
Deep-Frying Techniques for Chips
Chapter 2: Vegetable and Herb Dips
Baked Artichoke-Parmesan Dip
Roasted Red Pepper, Sun-Dried Tomato, and Basil Spread
Cucumber and Radish Raita
Roasted Butternut Squash Dip with Crème Fraîche
Wild Mushroom Spread with Onion, Caraway, and Dill
Not Your Mother’s Onion Dip
Fig and Kalamata Olive Tapenade
Grilled Eggplant and Garlic Dip
Balsamic Roasted Tomato Spread with Garlic Olive Oil
I Can’t Believe It’s Peanut Butter
Chapter 3: Salsas and Guacamoles
Fire-Roasted Corn and Sweet Red Pepper Salsa
Paola’s Mango Salsa with Cilantro
Classic Fresh Tomato Salsa
Black Bean Salsa with Cilantro and Chiles
Roasted Sweet Pepper, White Onion, and Basil Salsa
Guacamole with Fire-Roasted Tomatoes and Chiles, Red Onion, and Orange
Guacamole with Roasted Anaheim Chiles and Lime
Chapter 4: Cheese, Bean, Legume, and Tofu Dips
Goat Cheese, Chive, and Pistachio Spread
Blue Cheese Dip with Chives
Farmhouse Cheddar and Tomato Fondue
Spicy Black Bean Dip with Chorizo
White Bean Dip with Lots of Garlic
Garlicky Red Lentil Purée
Chapter 5: Meat and Seafood Dips
Spicy Crab Dip with Cilantro and Chives
Grandma Rose’s Chicken Liver Pâté
Cherry Garcia Takes a Dip
Chocolate Mocha Mascarpone Dip
Twistin’ in the Tropics Fruit Salsa
Caramel and Dark Rum Fondue
Bittersweet Chocolate and Grand Marnier Fondue
Chapter 7: Crudités, Chips, Crisps, and Other Dippers
Blanch, Cool, and Munch Veggies
Salty or Sweet Wonton Crisps
Heart-Shaped Apple-Cinnamon Tortilla Chips
Toasted Pound Cake Crisps
Double-Chocolate Chunk Brownie Chips
Delicious Dips
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
