Dip It! (21 page)

faux fondue, 100–101

Italian mama tomato andpepperoni dunk,160–61

mushroom and Swiss,108–9

New Mexican pork andgreen chile, 158–59

truffled bagna cauda,30–31

hummus, 3

bi tahini, 38–39

hummus
(continued)

herbed, 39

red pepper, 39

I

Italian mama tomato andpepperoni dunk,160–61

Italian tuna and caperspread, 150–51

J

Jalapeño chiles, 9

in red flame salsa, 64–65

L

Layered dips:

classic seven-, 75

ultimate Tex-Mex,74–75

leek-spinach dip, 21–22

Long Island clam dip,135–37

low-fat products, 5

M

Major Grey’s chutney, 98,99

mascarpone-pesto dip,112–13

mayonnaise, 11

meat dips, 133–65

antipasti salsa, 162–63

bacon and Cheddar,156–57

chicken liver and applespread, 164–65

ham and Swiss cheesespread, 145

hot beef and pinto beanchili, 152–53

hot beefed-up cheese,154–55

Italian mama tomato andpepperoni dunk,160–61

New Mexican pork andgreen chile,158–59

Mexican crema, 78–79

mint, zucchini, and garlic,130–31

miso-ginger dip, 106–7

Moroccan eggplant andtomato, 102–3

mushroom(s):

for dipping, 86–87

and Swiss, hot, 108–9

wild, caviar, 40–41

N

New Mexican pork andgreen chile, 158–59

0

Olivada, 2

green, 42–43

sun-dried tomato,122–23

olive:

aïoli, 27

in tapenade, 46–47

onion(s):

grated, 11

real, 16–17

real, blue cheese and, 17

rings, for dipping, 168

Vidalia, spread, 110–11

onion soup mix, 16

P

Papad and pappadum,168–69

parsnip chips, 172

peanut:

and roasted carrotspread, 96–97

sauce, 3

Thai, 44–45

pepperoni dunk, Italianmama tomato and,160–61

peppers,
see
bell peppers;chile(s); redpepper(s)pesto-mascarpone dip,112–13

pinto bean and beef chile, hot, 152–53

pita toasts, 179

poblano chiles, 9

poppy seed-raspberry, vinaigrette, 116–17

porcini mushroom powder,11

pork and green chile, NewMexican, 158–59

potato, baked:

chips, 174–75

skins, 178

potato(es):

chips, homemade, 171–73

for dipping, 87

pumpkin-seed salsa, red,53–55

R

Radish:

for dipping, 87

radish
(continued)
spicy, and red pepper,114–15

ranchero salsa, 62–63

raspberry–poppy seedvinaigrette, 116–17

ratatouille, roasted, 89–91

red flame salsa, 64–65

red pepper(s):

hummus, 39

roasted, 11–12

spicy radish and, 114–15

sweet and spicy, 118–19

red pumpkin-seed salsa,53–55

ricotta and roastedartichoke, Steve’s,92–93

rosemary, aïoli, 26–27

rouille, 27

S

Salmon dip, two-, 140–41

salsa, 3, 4, 51–67

antipasti, 162–63

classic tomato, 56–57,74–75

grilled corn and goatcheese, 60–61

guaca, 57

hot crab-, 138–39

ranchero, 62–63

red flame, 64–65

red pumpkin-seed,53–55

three-bean, 66–67

tomatillo-basil, 59

tomatillo-cilantro,58–59

salted carp roe, 146–47

seafood dips, 133–56

Cajun shrimp andartichoke, 142–43

dilled shrimp spread, 144

Hell’s Kitchentaramasalata, 146–47

hot crab-salsa, 138–39

Italian tuna and caperspread, 150–51

Long Island clam, 135–37

smoked trout brandade,148–49

two-salmon dip, 140–41

serrano chiles, 9

sesame seeds, 12–13

seven-layer dip, classic, 75

shrimp:

Cajun, and artichoke,142–43

crackers, for dipping, 169

dilled, spread, 144

skordalia:

classic, 121

roasted garlic, 120–21

smoked trout brandade,148–49

smoky chorizo andchipotle, 70–71

snap peas, for dipping,87

snow peas, for dipping, 87

spinach:

classic, 23

Diane’s deluxe, 23-leek, 21–22

spreads:

chicken liver and apple,164–65

dilled shrimp, 144

ham and Swiss cheese,145

Italian tuna and caper,150–51

roasted carrot andpeanut, 96–97

smoked trout brandade,148–49

Tuscan tomato and basiltopping, 132

Vidalia onion, 110–11

Steve’s roasted artichokeand ricotta, 92–93

Swiss cheese:

and ham spread, 145

mushroom and, hot,108–9

T

Tahini, 12–13

-carrot, 124–25

hummus bi, 38–39

tapenade, 2–3, 27,46–47

tapioca crackers, colored
(krupuk warnawarni),
168

taramasalata, 3

Hell’s Kitchen,146–47

Texas caviar, 72–73

with bacon, 73

Tex-Mex layered dip, ultimate, 74–75

Thai peanut, 44–45

three-bean salsa, 66–67

tomatillo:

-basil salsa, 59

-cilantro salsa, 58–59

tomato:

and basil topping, Tuscan, 132

cherry, for dipping, 86

tomato
(continued)

Italian mama, andpepperoni dunk,160–61

Moroccan eggplant and,102–3

romesco, 126–27

salsa, classic, 56–57, 74–75

salted, 13

sun-dried, olivada, 122–23

topping, Tuscan tomatoand basil, 132

tortilla chips:

baked, 177

fried, 176–77

trout brandade, smoked,148–49

truffled bagna cauda, 30–31

tuna, Italian, and caperspread, 148–49

Tuscan tomato and basiltopping, 132

two-salmon dip, 140–41

tzatziki, classic, 131

V

Vegetable-based dips,82–132

broccoli and Cheddar,94–95

curried vegetable, 98–99

faux fondue, 100–101

herb-garlic vinaigrette,104–5

hot mushroom andSwiss, 108–9

miso-ginger, 106–7

Moroccan eggplant andtomato, 102–3

pesto-mascarpone,112–13

raspberry–poppy seedvinaigrette, 116–17

roasted carrot andpeanut spread, 96–97

roasted garlic skordalia,120–21

roasted ratatouille,89–91

spicy radish and redpepper, 114–15

Steve’s roasted artichokeand ricotta, 92–93

sun-dried tomato olivada,122–23

sweet and spicy redpepper, 118–19

tahini-carrot, 124–25

tomato romesco, 126–27

Tuscan tomato and basiltopping, 132

Vidalia onion spread,110–11

white bean and roastedgarlic, 128–29

zucchini, mint, andgarlic, 130–31

vegetables for dipping,83–88

asparagus, 84–85

bell peppers, 88

broccoli, 85

carrots, 85

cauliflower, 85

celery, 85

cherry tomatoes, 86

cucumbers, 86

fennel bulb, 86

fresh baby artichokes,84

green beans, 86

mushrooms, 86–87

potatoes, 87

radishes, 87

snap peas and snow peas,87

yellow squash, 88

zucchini, 88
see also
dippersVidalia onion spread,110–11

vinaigrette:

herb-garlic, 104–5

raspberry–poppy seed,116–17

W

White bean and roastedgarlic, 128–29

Y

Yellow squash, for dipping,88

yogurt, herbed, 48–49

z

Zahtar, 179

zucchini:

for dipping, 88

mint, and garlic, 130–31

Acknowledgments

T
he majority of names in my acknowledgments stays pretty much the same with every book. I am so lucky to have such a collection of people who are both dear friends and supportive colleagues.

Thanks to Diane Kniss and Steven Evasew, who have worked beside me in the kitchen for more than fifteen years. Kelly Volpe and David Bonom also helped out with recipe testing and recipe contributions. Diane Phillips is always there with a recipe suggestion and an email of encouragement. And Patrick Fisher never tired of my latest dips and chips.

It’s a pleasure to be working with the gang at William Morrow, starting with my editor and cooking buddy, Harriet Bell, her assistant Karen Ferries, production editor Ann Cahn, copy editor Judith Sutton, production manager Karen Lumley, art director Roberto de Vicq de Cumptich, book designer William Ruoto, and publicist Carrie Weinberg. You really do seem like family. And as always, extra helpings of gratitude to Susan Ginsburg, my hard-working agent, and her gracious assistant, Annie Leuenberger.

About the Author

R
ICK
R
ODGERS
received the prestigious
Bon Appétit
American Food and Entertainment Award for Outstanding Cooking Teacher. He is the author of more than twenty cookbooks on such diverse subjects as
Fondue, Ready and Waiting,
the “101 Series”
(Thanksgiving 101, Christmas 101,
and
Barbecues 101),
and
Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague.
He is a frequent visitor on television and radio. He lives in the New York area.