COOKING: Easy Dips Using Herbs
COOKING: Easy Dips Using Herbs
Includes 112 delicious party dip recipes, most using fresh or dried herbs, plus 43 ethnic dip recipes from around the world. All are easy to make in minutes in your own kitchen, for your entertaining or parties. 104 pages, spiral bound, 155 recipes in all.

Here is a sample recipe from the book you might enjoy.

Green Pea & Avocado Dip
This dip is a bit like guacamole; it's simple and easy to make and is healthier and lower in calories than regular avocado dips. Serve it with chips, top grilled chicken sandwiches or hamburgers with it. This is a very versatile and delicious dip.

1 avocado, peeled, seeded and diced
Juice of 1/2 lemon or 1 whole lime
1 10-ounce package frozen peas, thawed (or use fresh peas if you have them)
4 green onions, diced
1/2 cup loosely packed fresh cilantro leaves
1 anaheim or jalapeno pepper, seeded, quartered
5 Roma tomatoes, diced

Combine avocado and half of the lemon or lime juice and set aside
In a food processor, pulse-blend peas until mostly chopped. Add the onions, remaining lemon juice, cilantro and pepper and pulse blend again.
Pour out contents into a bowl, add the chopped avocado and tomatoes and mix. Refrigerate for at least 30 minutes to let flavors combine before serving.
Makes about 2 1/4 cups.

Price: $10.95