Dips and salsas are the most sociable of recipes that are great catalysts for getting a party off to a good start because they encourage guests to congregate by scooping and munching. Most of these recipes can be prepared ahead of time, and they will appeal to a wide variety of tastes and will satisfy many different dietary preferences, from the strict vegans to wide-ranging omnivores. The authors provide a wonderful rainbow of textures and flavours, from salty and sweet to spicy and sour. All the recipes are made with fresh ingredients. Here is just a small sampling of the delightful dips: Canary Island Red Pepper Mojo, Greek-Style Aubergine Dip, Easy Tahini Dip, Guacamole, Pepper-Spiked Plantain Dip, Creamy Roquefort Dip, Egg and Olive Spread, Caramelized Red Onion Dip, Green Olive Tapenade, Walnut Hummus. And a few of the sublime salsas: Roasted Corn Salsa, Pineapple Mango Salsa, Pepper Confetti Salsa, Navy Bean Salsa, Bloody Mary Salsa, Fresh Salsa Verde, Apple and Dried Cranberry Salsa, Classic Mango Salsa, Warm Banana Salsa, Jicama Salsa, Spicy Nectarine Salsa.
The authors also provide a wealth of serving ideas and compatible companions to their dips and salsas from dippers such Green Plaintain Chips and rice crackers, to cucumber slices and crostini and more.
Judith Finlayson is the author of dozens of bestselling cookbooks. Jordan Wagman was recently nominated a "Rising Star in North America" by the James Beard Foundation.