Dip It!: Great Party Food to Spread, Spoon, and Scoop
Next time you party, try a dip. Or two. Or three. Rick Rodgers, renowned cooking teacher and cookbook author shares 95 of his favorite dip recipes in his new book, Dip It!\ Of course there's the classic onion soup mix, but why not make Rick's updated recipe with onions? For a Super Bowl or tailgating party, you'll score big with bowls of tortilla chips served up with meaty Hot Beef and Pinto Bean Chili Dip.\ There are plenty of vegetarian spreads, too. Scoop wedges of pita into Moroccan...
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Next time you party, try a dip. Or two. Or three. Rick Rodgers, renowned cooking teacher and cookbook author shares 95 of his favorite dip recipes in his new book, Dip It! Of course there's the classic onion soup mix, but why not make Rick's updated recipe with onions? For a Super Bowl or tailgating party, you'll score big with bowls of tortilla chips served up with meaty Hot Beef and Pinto Bean Chili Dip. There are plenty of vegetarian spreads, too. Scoop wedges of pita into Moroccan Eggplant and Tomato Dip. The Faux Cheese Fondue will be a hit with cheese lovers. Rick also offers plenty of lighter dips such as the Two-Alarm Salsa or Three-Bean Salsa. Need an elegant dip for a special occasion? Try the Pesto Mascarpone or the silky smooth Double Salmon Dip. And many of these dips do double duty — use them to bring a little something extra to your sand-wiches. And what's homemade dip without crunchy, crispy dippers? There are recipes for homemade versions of Potato Chips, Herbed Breadsticks, Tortilla Chips, and much more. Also included is a complete list of vegetable dippers that will add snap and color to your table. Rick also offers lots of helpful entertaining tips from do-ahead recipes to creative dip holders. So have a party. Take a dip with Dip It!
Real Onion Dip\ \ \ Make-Ahead: The dip can be prepared up to 2 days ahead.\ Anyone who's ever given a party surely knows how to make California Dip, probably America's favorite dip, with an envelope of onion soup mix and a carton of sour cream. (According to the Lipton Company, who prints the recipe on every box of their dried onion soup, it is called California Dip because an anonymous homemaker from that state invented it.) My version, freshly made with caramelized onions replacing the dehydrated ones, challenges the classic with a fuller, less salty flavor. Serve this with homemade potato chips, and get ready for the compliments.\ 2 tablespoons vegetable oil\ 2 medium onions, chopped (3 cups)\ 3/4 cup mayonnaise\ 3/4 cup sour cream\ Salt and freshly ground black pepper\ Finely chopped fresh chives for garnish\ \ \ 1. Heat the oil in a large skillet over medium-low heat. Add the onions, cover, and cook, stirring occasionally, until golden, about 20 minutes. Uncover and continue cooking, stirring often, until deep golden brown, 15 to 20 minutes. Cool completely.\ 2. Mix the mayonnaise and sour cream in a medium bowl. Stir in the onions. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours, or up to 2 days. (If necessary, thin with milk before serving.)\ 3. Transfer to a serving bowl and sprinkle with chives. Serve chilled or at room temperature.\ makes about 2 cups\ \ Red FlameSalsa\ \ \ Make-Ahead: The salsa can be prepared up to 2 days ahead.\ Ancho chiles give this salsa its moderately high heat level and deep red color. If you wish, add 1 cup fresh or frozen corn kernels or canned beans to the salsa to provide extra substance.\ 4 ancho chiles, stemmed, split and seeded\ 1 tablespoon olive oil\ 1 medium onion, chopped\ 2 garlic cloves, minced\ 1 jalapeño, seeded and minced\ One 14 1/2-ounce can tomatoes in juice, drained, juice reserved\ 1 tablespoon fresh lime juice\ Salt to taste\ \ \ 1. Heat a large skillet over medium-high heat. Place the chiles skin side down in the skillet and cook until they are a deeper shade and more pliable, about 2 minutes. Transfer to a medium bowl, add enough hot water to cover, and put a saucer on top of the chiles to submerge them. Let stand until softened, about 20 minutes, then drain well.\ 2. Heat the oil in a medium skillet over medium heat. Add the onion, jalapeño, and garlic and cook, stirring often, until the onion softens, about 3 minutes. Remove from the heat.\ 3. Combine the drained tomatoes and chiles in a blender. Puree, adding enough of the reserved tomato juice to reach the desired thickness. Transfer to a medium bowl, stir in the onion mixture, and season with salt. Let cool to room temperature. (The dip can be prepared up to 2 days ahead, covered, and refrigerated.)\ 4. Transfer to a serving bowl and serve at room temperature.\ makes about 3 cups\ Dip It!. Copyright © by Rick Rodgers. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
