150 Best Dips & Salsas by Judith Finlayson and Jordan Wagman

 

Mouthwatering recipes to get any special occasion off to a memorable start.

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 flavors, 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 Eggplant 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.
 

This is truly the ultimate book of dips and salsas.  I love that there is such a large variety of recipes with different ingredients.  Since I have family and friends with different food allergies and issues, along with vegetarian diets it is nice to be able to have a go-to cookbook with delicious appetizer recipes so I can be sure to serve something for everyone.

The recipes are clearly marked as being vegetarian or vegan if that applies to the recipe which is so much easier than reading through each ingredient, one at a time.  There are also tips for making recipes gluten-free which is super helpful.

Many of the recipes had me drooling but this super fresh and summery looking Pineapple Mango Salsa recipe really caught my eye.  Read on for the recipes!

 

Pineapple Mango Salsa, page 118, salsas

For a simple presentation, serve this fruity salsa with tostadas or tortilla chips. It even makes a nice finish for grilled chicken or shrimp.

 

1 pineapple, cored and diced (see Tips) 1

2 mangos, diced 2

1 small red onion, finely diced (about 1⁄3 cup/75 mL) 1

1 red bell pepper, finely diced 1

1 jalapeño pepper or 2 Mexican serrano chiles, seeded and minced 1

1 tbsp finely chopped fresh cilantro leaves 15 mL

1⁄4 tsp puréed gingerroot 1 mL

Granulated sugar or agave syrup, optional (see Tips)

1⁄4 cup freshly squeezed lime juice 60 mL

 

In a large bowl, combine pineapple, mangos, red onion, bell pepper, jalapeño pepper, cilantro, ginger, and sugar, if using. Mix well. Add lime juice and toss well. Set aside for 10 minutes to meld flavors. Transfer to a serving bowl and serve.

 

Tips

The finer your dice, the smaller your dipper can be. If you are using small tortilla chips, err on the side of a fine dice.

If your fruit is not as sweet as you would like add 1 to 2 tsp (5 to 10 mL) sugar or agave syrup before mixing the salsa.

If you are vegan, be sure to use agave or unbleached organic sugar to ensure it has not been filtered through bone char.

 

Vegan Friendly

 

Makes 8 cups (2 L)

 

 

Courtesy of 150 Best Dips & Salsas by Judith Finlayson & Jordan Wagman 2014 © www.robertrose.ca Reprinted with publisher permission.