Fallon - Great Party Dips

Copyright 2012 by King Hill Productions. All rights reserved

Photography copyright 2009 by Alexandra Grablewski

Book design by Elizabeth Van Itallie

Food styling by Brian Preston-Campbell

Prop styling by Barb Fritz

Published by John Wiley & Sons, Inc., Hoboken, New Jersey

Published simultaneously in Canada

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions.

Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572-3993 or fax (317) 572-4002.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. For more information about Wiley products, visit our web site at www.wiley.com.

Library of Congress Cataloging-in-Publication Data:

Fallon, Peggy.

Great party dips / Peggy Fallon ; photography by Alexandra Grablewski.

p. cm.

ISBN 978-0-470-23978-0 (cloth : alk. paper); 978-1-118-36343-0 (ebook)

1. Dips (Appetizers) 2. Appetizers. I. Title.

TX740.F35 2008

641.812--dc22

2008007627

10 9 8 7 6 5 4 3 2 1

for joseph, noah, and eli

my favorite little dippers.

acknowledgments

Many thanks to Justin Schwartz at John Wiley & Sons for sharing my enthusiasm in this project. Sincere gratitude also goes to Linda Gollober for her meticulous recipe testing; to Patricia Stapley, Beth Hensperger, Moira Bromham, and all the other friends who shared their favorite recipes as well as their opinions; and especially to Susan Wyler, wordsmith extraordinaire.

introduction

not just the same old dips

Culinary trends come and go like any other fashion, but some forms of entertaining never lose their appeal. Whether the tone youre seeking is penthouse posh or backyard casual, classic or contemporary, American or international, dips remain one of the simplestand most popularappetizers on the party scene. Thats because unlike individual savory pastries and other finger food, which take an inordinate amount of time and effort, a wide array of interesting dips and spreads can be whipped up in no time. All you have to learn is how to present them beautifully.

Dips and spreads can be as humble as a ceramic crock of blended cheeses or as elegant as a creamy crab dip warmed in a silver chafing dish. Plain or fancy, these one-bowl appetizers are quick and easy to make. They also offer an amazing range of styles and flavors that appeal to every palate: creamy, hot, tart, spicy, rich, salty, sweet, and herbaceous.

Contemporary ingredients and new ethnic flavorslike smoked paprika, Asian fish sauce, tamarind paste, pomegranate molasses, pedigreed olive oils, various chiles, and a multitude of fine vinegarsoffer fresh ways to whip up food for fashionable entertaining. Favored international tastes that have become familiarsuch as Indian, Thai, and, of course, Mexicanadd greatly to the repertoire of traditional American standards and popular Italian and Mediterranean flavors. Theres also the appeal of the textural contrast between a soft, unctuous dip and the crisp vegetables or chips that feel so satisfying when you crunch down on them. Best of all, dips and spreads are self-serve. You simply put them out and walk away. Guests help themselves, and you are free to enjoy the party.

Whether youre offering a dip before a meal or the dips and spreads are the mealin the case of a cocktail partythis collection of recipes gives you plenty to choose from: hot, cold, and in-between. While many classic dips are based on mayonnaise, sour cream, or cream cheese, many here also feature olive oil, vegetables, beans, and other less conventional foundations to make lighter, leaner dips. The salsas are by and large colorful, low in fat, and bright in flavor.

Most of these recipes are so simple that even a novice cook can pass for a pro. At the same time, dips and spreads provide respite for the passionate cook who is busy preparing the rest of the meal or who is searching for something fast and fabulous to bring to a potluck or office party. Children can whip up their favorite dipping snack with little or no supervision; dips are by far the best way to entice kids to eat vegetables.

Beyond offering a medley of choices for any cocktail party, dips and spreads serve well as light and easy before-dinner offerings to whet the appetite; as a satisfying late-afternoon or late-evening snack; or as a great way to curl up in front of a wide-screen TV. What would Super Sunday football or an Oscar party be without big bowls of dips and chips?

presentation, presentation, presentation

Because dips and spreads are by their nature so unpretentious, most benefit from even the simplest decoration, like a sprinkling of bright red paprika on a bowl of beige hummus or a few green sprigs of fresh thyme or dill atop a brown pt. After all, first impressions count, and its so easy to enhance eye appeal.

Begin by choosing the right container, considering both size and color. I like to allow about one inch of space below the rim of the bowl for both practical reasons and visual interest. Too little dip in too large a bowl will look skimpy and be hard to navigate. If filled to the brim, you lose the contrast between bowl and dip, which looks ungainly and most likely will get messy as soon as the first guest dips in.

A dark-colored bowl can set off a light dip, or a brightly colored pattern on a Spanish or Italian dish can add visual interest to a bland-looking spread. Very thick dips, such as , can be mounded directly onto a platter and rounded into a dome shape with a flexible metal spatula, then garnished as you like.

Its also fun to think outside the box. A dip doesnt have to go in a bowl; it can be mounded in a large martini glass or small stemmed compote, or used to fill an unconventional container, like a flower pot or childrens toy, lined with plastic wrap. Seldom-used kitchen equipment, like small terrines or old copper molds, can be used for spreads and pts. Old baskets and wooden bowls are wonderful for chips; a Chinese bamboo steamer makes the perfect container for . For warm dips, a fondue pot, small chafing dish, or electric dipping pot is nice to keep hot dips warm and melted cheese gooey.