This post on dip recipes is courtesy of our contributor Carolyn…I am really enjoying the opportunity to work on Robert Rose cookbook reviews and this current review might be my favorite! Judith Finlayson and Jordan Wagman have collaborated to create 150 Best Dips & Salsas. I have had some pretty yummy recipes from the Robert Rose cookbooks but there are so many things I love about salsas and dips that make this book my favorite.
The first thing I love about 150 Best Dips & Salsas is that there were dessert dip recipes and salsas, as well as, the appetizer dip recipes and salsas I’m used to making. I shouldn’t forget that Jordan and Judith include suggestions for using some of the salsas and dips in main dishes.
Delicious Dip Recipes:
I made the Champagne and Raspberry Dip for the bridal shower of one of my best friends. The other bridesmaids and I went with a wine and food theme and this dip worked perfectly. Have I mentioned there’s champagne in the dip?! Absolutely delicious!
The dip is quite rich in flavor and I’m not big on sweets but with cantaloupe, honeydew melon, and a glass of a dryer white wine, I had more than my share of this dip. One major tip I would share is to have patience and wait until the mixture is 100% at room temperature before folding in the whipped cream. I did not follow this tip and although it was still delicious, it looked lumpy.
- 1⁄2 cup Champagne or Prosecco (can substitute white wine)
- 1 tbsp granulated sugar
- 1⁄2 cup golden or red raspberries
- 1 tsp apricot jam
- 1 fresh basil leaf
- 1⁄2 cup whipped cream
- In a saucepan, bring Champagne and sugar to a boil over medium heat.
- Reduce heat and boil gently until reduced by three-quarters, about 5 minutes.
- Remove from heat.
- Add raspberries, jam and basil leaf.
- Transfer to a blender or use an immersion blender and purée until smooth.
- Let cool to room temperature.
- Fold whipped cream, one-third at a time, into raspberry mixture and serve immediately.
Another reason I enjoyed this cook book is because Jordan and Judith included a few twists on traditional dips. The Nippy Oyster and Bacon Dip is a cream dip with a combination of ingredients I wouldn’t have thought would taste so well together.
It was a Saturday evening and a couple friends decided last minute to join us for supper in our new home. This was one of the easiest and quickest recipes I’ve made. The longest step was cooking the bacon and roasting the red pepper and the rest of the steps took only a few minutes. The cookbook recommends serving this dip with roasted potato wedges, which can also be found in this cookbook, but I was serving potatoes with supper so I hollowed out a sourdough loaf, put the Nippy Oyster and Bacon Dip inside and used the ripped bread as a dipper.
- 2 slices bacon, cooked to crisp, then crumbled
- 8 oz (250g) cream cheese, softened
- 1 cup shredded Cheddar cheese, preferably sharp (aged)
- 2 tbsp mayonnaise
- 1⁄4 tsp freshly ground black pepper
- 1⁄2 to 1 jalapeño pepper, seeded and finely chopped
- 1 can (4 oz/85 g) smoked oysters, drained and cut in half
- 1 roasted red bell pepper, finely chopped
- Crispy Potato Wedges (see below), optional
- In slow cooker stoneware (maximum 31⁄2 quart), combine bacon, cream cheese, cheddar, mayonnaise, black pepper and jalapeño pepper. Stir well.
- Cover and cook on high for 1 hour.
- Add oysters and bell pepper and stir again.
- Cook on high for an additional 30 minutes, until hot and bubbly.
- Serve immediately with desired vegetables or set temperature to Low until ready to serve.
- To make Crispy Potato Wedges: Bake the desired number of baking potatoes in a 400°F (200°C) oven for 1 hour. Set aside to cool. Thirty minutes before serving the dip, cut each potato into 8 wedges. Brush with olive oil, place in 400°F (200°C) oven and roast until crisp and golden.
The biggest reason I am enjoying 150 Best Dips and Salsas is that the ingredients are generally fresh. Everything in the Pineapple Mango Salsa screams fresh out of the garden, or just picked from the vine. It’s like nothing I’ve made before and I haven’t tried it yet because I’m waiting for the day the chilly weather creeps in and I need a reminder of the summer!
150 Best Dips and Salsas is on the shelf now and has all the recipes you’ll need for the upcoming entertaining season. Anyone else as excited about the festive season as I am?
*Disclosure: I received a copy of this book in exchange for an honest review. All opinions expressed here are my own.