Dip It! by Rick Rodgers Read Free Book Online Page A

If you want a spicier dip, substitute 2 tablespoons or more chopped pickled jalapeños, and add a bit of the pickling juice to the dip to taste.
what to dip
Tortilla chips,
store-bought or
homemade (page 176) •
Corn chips
Three 15½- to 19-ounce cans black-eyed peas, drained and rinsed
½ cup chopped (¼-inch dice) sweet onion, such as Texas Sweet or Vidalia
½ cup chopped (¼-inch dice) red bell pepper
½ cup chopped (¼-inch dice) celery
2 jalapeños, seeded and minced
3 tablespoons cider vinegar
½ teaspoon sugar
2 garlic cloves, crushed through a press
½ cup olive oil
Salt and freshly ground black pepper to taste
3 tablespoons chopped fresh cilantro (optional)
    1 . Mix the black eye peas, onion, red pepper, celery, and jalapeños in a large bowl.
    2. Whisk the vinegar, sugar, and garlic in small bowl. Gradually whisk in the oil. Stir into the beans. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 2 days.
    3. Just before serving, stir in the cilantro, if using. Transfer to a serving bowl and serve chilled or at room temperature.
TEXAS CAVIAR WITH BACON Just before serving, add 8 bacon slices, cooked until crisp, drained and finely chopped, to the caviar.
    Ultimate Tex-Mex Layered Dip
    makes 12 to 16 servings
    MAKE-AHEAD : The dip can be prepared up to 8 hours ahead.
    I am a huge fan of layered dip, which is one of those recipes that no one seems to know exactly where it came from, although it may have originated in Fort Worth in the early eighties. The original (see the variation) starts with canned refried beans. As I am always looking to make a good thing better, I don’t mind taking a little extra time to make this magnificent from-scratch version.
what to dip
Tortilla chips,
store-bought or
homemade (page 176) •
Corn chips
Black Bean and Bacon Dip (page 68)
The Best Guacamole (page 76)
One 1-pint container sour cream
Classic Tomato Salsa (page 56)
1 cup (4 ounces) crumbled feta cheese
    1 . Spread the bean dip in a thick layer on a serving platter. Spread with the guacamole, then with the sour cream, being sure to completely cover the guacamole. Top with a layer of the salsa, then sprinkle with the cheese. Cover loosely with plastic wrap and refrigerate until chilled, at least 1 hour, or up to 8 hours.
    2. Serve chilled.
CLASSIC SEVEN-LAYER DIP Spread two 15½-ounce cans refried beans in a thick layer on a platter. Mash 3 ripe Hass avocados, pitted and peeled, with 3 tablespoons fresh lemon juice and season with salt. Spread over the beans. Mix 1 ¼ cups sour cream with one 1¼-ounce envelope taco seasoning mix, and spread over the avocado. Top with, in the following order, two 2¼-ounce cans chopped black olives, drained; 2 pickled or fresh jalapeños, cut into thin rounds; 4 scallions, white and green parts chopped; 3 ripe plum tomatoes, chopped; and 2 cups (8 ounces) shredded sharp Cheddar. Cover, chill, and serve as above.
    The Best Guacamole
    makes about 2½ cups
    MAKE-AHEAD : Guacamole is best served right after a 30-minute rest, but it can be made ahead up to 1 day ahead.
    I once spent a summer session of college in Guadalajara, where my Spanish didn’t improve, but I sure got a lot of great recipes. My host family taught me all about guacamole: Never make guacamole in a blender or food processor. It is supposed to be chunky, not smooth. Even more important is the right avocado. The Hass variety, with pebbly black skin, is far superior in flavor and texture to the kind with shiny green skin. Finally when seasoning, be bold with the salt, as avocados need more than you might think.
what to dip
Tortilla chips,
store-bought or
homemade (page 176) • Corn chips
3 ripe Hass avocados, pitted, peeled, and chopped
cup chopped onion, preferably white onion
2 tablespoons chopped fresh cilantro, plus more for garnish, optional
2 tablespoons fresh lime juice
1 jalapeño, seeded and minced
Salt
1 garlic clove
1 ripe plum tomato, seeded and cut into ½-inch dice
    1. Using a potato