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- By: Jordan Wagman and Judith Finlayson
- Publisher: Robert Rose (September 11, 2014)
- Language: English
- ISBN-10: 0778804852
- ISBN-13: 978-0778804857
- Cover price $19.95
Dips and salsas are the most sociable of recipes that are great catalysts for getting a party off to a good start because they encourage guests to congregate by scooping and munching.
Most of these recipes can be prepared ahead of time, and they will appeal to a wide variety of tastes and will satisfy many different dietary preferences, from the strict vegans to wide-ranging omnivores. The authors provide a wonderful rainbow of textures and flavors, from salty and sweet to spicy and sour.
All the recipes are made with fresh ingredients. Here is just a small sampling of the delightful dips:
Canary Island Red Pepper Mojo, Greek-Style Eggplant Dip, Easy Tahini Dip, Guacamole, Pepper-Spiked Plantain Dip, Creamy Roquefort Dip, Egg and Olive Spread, Caramelized Red Onion Dip, Green Olive Tapenade, Walnut Hummus.
And a few of the sublime salsas:
Roasted Corn Salsa, Pineapple Mango Salsa, Pepper Confetti Salsa, Navy Bean Salsa, Bloody Mary Salsa, Fresh Salsa Verde, Apple and Dried Cranberry Salsa, Classic Mango Salsa, Warm Banana Salsa, Jicama Salsa, Spicy Nectarine Salsa.
The authors also provide a wealth of serving ideas and compatible companions to their dips and salsas from dippers such Green Plaintain Chips and rice crackers, to cucumber slices and crostini and more.
Chapters in this cookbook include:
- Vegetable Dips and Spreads
- Dairy Dips and Spreads
- Fish, Seafood and Meat Dips and Spreads
- Savory Salsas
- Fruit Salsas
- Bean Dips, Spreads and Salsas
- Chips, Crostini, Flatbread and other Dippers
The introduction of the cookbook introduces the reader/cook to a brief introduction and history of dips and salsas. Then come the recipes.
Each chapter has an index of the recipes within it, which I love. The recipes are all pretty straightforward and easy to understand. Each recipe comes with a brief description. There are also suggestions for pairing, prep and serving throughout the book. Recipes do not list prep and cooking time by themselves so you have to read through the entire recipe and figure it out for yourself. If there was one thing I would add to this cookbook it is that, because they are so helpful for me when determining what recipe I’m going to try. Most recipes do not have a photo; the whole cookbook only has about 16 photos.
This cookbook would be great for anyone who enjoys different dips and salsas, as well as those who enjoy entertaining.
Here’s one of the dip recipes, taken from page 42. It’s a vegetarian dip.
Sumptuous Spinach and Artichoke Dip
Courtesy of 150 Best Dips & Salsas by Judith Finlayson & Jordan Wagman 2014 © www.robertrose.ca Reprinted with publisher permission.
Spinach and artichoke dip has become a classic. Serve with toast points, crostini, tostadas or tortilla chips, or sliced baguette.
Makes 6 to 8 servings. Requires a small (maximum 31⁄2 quart) slow cooker.
- 1 cup shredded mozzarella cheese 250 mL
- 8 oz cream cheese, cubed 250 g
- 1⁄4 cup freshly grated Parmesan cheese 60 mL
- 1 clove garlic, minced
- 1⁄4 tsp freshly ground black pepper 1 mL
- 1 can (14 oz/398 mL) artichokes, drained and finely chopped
- 1 lb fresh spinach, stems removed, or 500 g
- 1 package (10 oz/300 g) spinach
- leaves, thawed if frozen (see Tips)
In slow cooker stoneware, combine cheese, cream cheese, Parmesan, garlic, pepper, artichokes and spinach. Cover and cook on High for 2 hours, until hot and bubbly. Stir well and serve.
- If you are using fresh spinach leaves in this recipe, take care to wash them thoroughly, as they can be quite gritty. To wash spinach: Fill a clean sink with lukewarm water. Remove the tough stems and submerge the tender leaves in the water, swishing to remove the grit. Rinse thoroughly in a colander under cold running water, checking carefully to ensure that no sand remains. If you are using frozen spinach in this recipe, thaw and squeeze the excess moisture out before adding to the slow cooker.
- If you prefer a smoother dip, place spinach and artichokes in a food processor, in separate batches, and pulse until desired degree of fineness is achieved. Then combine with remaining ingredients in slow cooker stoneware.
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