By Diane Morgan
Diane Morgan -- the diva of dips and champion of chips -- has created greater than 50 recipes for everyone's dipping and dunking celebration favorites. site visitors will make a beeline for lip-buzzing salsas scooped up with crispy tortilla triangles. Onion dip made up of scratch is even higher with do-it-yourself potato chips. and the way approximately crunchy Parmesan Breadsticks for dunking right into a butternut squash with creme fraiche? basic "Dip Do-Aheads" make prep paintings a snap, whereas dip tips and straightforward chip-making suggestions make it more uncomplicated -- and tastier -- than taking a visit to the marketplace for store-bought. permit the occasion commence with Delicious Dips!
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Additional resources for Delicious Dips
Guacamole with Roasted Anaheim Chiles and Lime Makes about 3 cups If you could buy a guacamole as good as this one, I wouldn’t have included this recipe in the book—but you can’t. Packed with bold, roasted chile flavor, dotted with red onion and bell pepper, and spiked with puckery lime juice, this version will get your attention. Buy the Hass variety of avocados, with their textured black skin, for its luscious, creamy flesh and rounded, full flavor. 3 large Hass avocados, halved, pitted, and peeled 1 cup diced red onion 3/4 cup chopped fresh cilantro leaves 3/4 cup diced red bell pepper 3 Anaheim chiles, roasted and diced (see page 16) 6 tablespoons fresh lime juice 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Dippables: Fried Tortilla Chips, Baked Tortilla Chips; store-bought tortilla chips or corn chips; Crudités In a medium bowl, using a fork or potato masher, mash the avocados until chunky.
To speed the process, put them in a paper bag. Once avocados are cut, the flesh starts to discolor. For guacamole, adding citrus juice helps to prevent discoloration, but the longer it sits the more it will turn brownish. Guacamole is at its best when served within a few hours after making it. Chipotle chiles in adobo sauce are canned chipotle chiles (smoke-dried jalapeños) drenched in adobo sauce (made from ground chiles, herbs, and vinegar). Look for them stocked with other Mexican foods in supermarkets.
Transfer to a serving bowl and serve immediately. DIP DO-AHEAD The dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving. Serve the salsa at room temperature. Paola’s Mango Salsa with Cilantro Makes about 3 cups My friend Paola Gentry gave me this recipe, and the first time I made it, I knew it was the best mango salsa I’d ever had. She learned it from her mother, who is originally from a little town in Colombia called Rionegro, not far from Medellín.