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Dips! Just the thought of a succulent dip with a favorite dipper will drum up a craving. Included in this report are thirty of the most intriguing dips around. Spicy dips, hot dips, sweet dips, cool dips, even a couple of weird dips - these recipes cover them all. On these pages, it will be easy to find a dip suitable to any type of entertaining that might arise. We've also included dipping vessel serving suggestions - things that work best with a particular dip. We've also included some neat little "dip tips" to help you become a master dip-maker. We've also included a chapter on Dip Tips, which you will find extremely beneficial. Please review just a few of the tips you will find! If your dip contains anything with a sharp taste, such as garlic, vinegar or olives, let them sit uncovered for ten or fifteen minutes before serving to allow the strong smell to rescind. If your refrigerated dip forms a watery liquid on top due to the yogurt or sour cream in it, don't worry - just pour off the liquid and stir the dip. Nothing is wrong with it; the liquid comes from the separation of the milk liquids - a natural occurrence. If the dip recipe calls for salt, consider adding it last after you taste it. Sometimes, it is better to omit the salt when the taste is satisfactory without it. Take your entertaining to the next level with these wonderful recipes. Enjoy!
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