From Publishers Weekly
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 cant 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 onesLime Mousse Dip, Chorizo Chile con Queso, and Caramel and Dark Rum Fonduewere made to be eaten in heaping spoonfuls, straight from the bowl.
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Review
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
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).
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