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. site visitors will make a beeline for lip-buzzing salsas scooped up with crispy tortilla triangles. Onion dip made of scratch is even greater with selfmade potato chips. and the way approximately crunchy Parmesan Breadsticks for dunking right into a butternut squash with creme fraiche? easy "Dip Do-Aheads" make prep paintings a snap, whereas dip information and straightforward chip-making innovations make it more uncomplicated -- and tastier -- than taking a visit to the marketplace for store-bought. allow the get together start with Delicious Dips!
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Extra resources for Delicious Dips
Look for them stocked with other Mexican foods in supermarkets. Chorizo is a sausage made from highly seasoned, coarsely ground pork. Garlic and powdered red chiles dominate the flavors. Chorizo is sold either as sausages in casing or in bulk. For the recipes in this book, buy bulk chorizo if available; otherwise, remove the casing from the sausages before browning. Look for Mexican chorizo, which is made from fresh pork. Spanish chorizo, though equally delicious, is made from smoked pork, but is not the type I refer to when I specify “chorizo” in the dip recipes.
Drizzle with a tablespoon of olive oil and sprinkle with a little salt and pepper. Cover the dish tightly with aluminum foil and roast until the garlic feels soft when pierced with a knife, about 45 minutes. Uncover and bake until the garlic cloves begin to pop from their skins and brown, about 15 minutes longer. Remove from the oven and let cool. Squeeze the roasted garlic from the skins. Store, tightly covered, in the refrigerator, for up to 1 week. Zesting Citrus: Using a hand-held gadget called a zester, the zest (the colored part of the rind, without the white pith underneath) can be removed from a lemon, lime, orange, or grapefruit by drawing the zester across the skin of the fruit.
Add the reserved tomatoes and chiles, the lime juice, and orange juice, onion, cilantro, and salt. Taste and adjust the seasonings. Transfer the dip to a serving bowl and serve immediately. DIP DO-AHEAD This dip is best when made within 8 hours of serving, but it can be prepared up to 1 day in advance. Place a piece of plastic wrap directly on the surface of the guacamole, pressing to eliminate any air pockets (this will help keep the guacamole from turning brown) before refrigerating. Remove from the refrigerator 30 minutes before serving, but keep covered until ready to serve.