Dip It! (Paperback) by Rodgers, Rick
Paperback; Published 5/15/2002; 197 Pages; ISBN 9780060002237
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Following the success of Fondue, here is a collection of dips and dippers perfect for any occasion.
What's a party without a dip or two? Renowned cooking teacher, caterer, and author Rick Rodgers shows how to please a crowd with Dip It!, turning his expertise to one of the most popular staples of entertaining.
From old favorites to new ideas, this book contains 75 recipes sure to be instant crowd pleasers. Rodgers gives a twist to classics such as Red Onion Dip, Guacamole, And Two-Alarm Salsa. He offers treats for contemporary tastes, such as Scallion Sun-Dried Tomato Dip, and dilled Shrimp Spread. And he teaches how to make homemade dippers including Rainbow Vegetable Chips, Cilantro Pita Toasts, and Curly Corn Chips.
Here, too, are ideas for perking up sandwiches with zesty spreads like Classic Hummus and Olive Tapenade. With something for every occasion, this is the skinny on dipping.
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To prep an avocado, slice it in half lengthwise, then twist it to separate the halves. Gently whack your knife into the pit, then twist to lift it out. To make diced avocado, make criss-cross cuts just down to the skin and use a spoon to scoop flesh out. Use a prepped avocado immediately, though- the exposed flesh browns very quickly.