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 social gathering favorites. 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? uncomplicated "Dip Do-Aheads" make prep paintings a snap, whereas dip counsel and simple chip-making suggestions make it more uncomplicated -- and tastier -- than taking a visit to the marketplace for store-bought. permit the social gathering commence with Delicious Dips!
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Additional info for Delicious Dips
Intending to make soup, I roasted squash, onion, and garlic drizzled with olive oil. I puréed the roasted vegetables, added some spices and a little crème fraîche, and took a taste. Dunking a crisp pita chip in the mixture, I found it made a great dip. 1 butternut squash (13/4 to 2 pounds), cut in half lengthwise and seeded 1 very small yellow onion, cut in half lengthwise, stem and root end trimmed 2 large cloves garlic, skins left on 2 tablespoons pure olive oil 2 tablespoons crème fraîche 11/4 teaspoons kosher salt 1/2 teaspoon freshly grated nutmeg 1/8 teaspoon cayenne pepper Freshly ground white pepper Dippables: Parmesan Breadsticks; Crostini; Pita Chips Preheat the oven to 350°F.
Discard the cobs and scoop the kernels into a large bowl. Add the bell pepper, green onions, chiles, adobo sauce, lime juice, sugar, and 1/2 teaspoon salt. Stir gently to combine. 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.
Scatter the nuts and chives over the top; add a few grinds of pepper and pulse 2 or 3 times until combined. Taste and adjust the seasoning. Transfer to a serving bowl. Serve immediately. DIP DO-AHEAD This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving. Serve the spread at room temperature. Blue Cheese Dip with Chives Makes about 11/2 cups This dip is so simple, so delicious, and so much better than any blue cheese dip that uses bottled dressing.