Dips

Dips

By
From
Encyclopedia of Food and Cookery

Some dips are famous – Mexico’s guacamole, Middle Eastern baba ghannouj and hummus, Italy’s bagna cauda, Provence’s aïoli and Greek tzatziki. But the dipping idea gains new interest with crisp, chilled pieces of vegetables or fruit, cold seafood, flat Lebanese bread, spears of ham or sausage, pumpernickel or fingers of homemade pastry as a change from biscuits or potato chips for the dipping food.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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