“Dips & Spreads” is one of the cookbooks I consult and use the most, without a doubt. Whether I’m organizing appetizers with friends or trying to keep it light but need to treat myself to something delicious.
“Let’s have Prosecco. And some crisps with dips!” 🥂
… That’s what my English-speaking friends say every time they arrive in the late afternoon. And that’s how I learned the word dips, which I love to pronounce because it sounds so fun.
Browsing here and there, I found this book with an absolutely beautiful cover. I didn’t have high expectations, but I had to change my mind after the first few tries. Indeed, it takes a certain amount of imagination and skill to create and compile 46 different recipes for sauces, dips, and spreads of every kind, color, and flavor. And what’s more, they are all absolutely healthy – a celebration of vegetables, legumes, and fresh ingredients.
I couldn’t say how many I’ve already tried. But I will make an effort to gradually add them to the “Eat like an Italian” section dedicated to appetizers and finger food. In the meantime, I confirm what’s written on the back cover: “These recipes will be the stars of the party and will forever change the way you… snack”.
Dips, spreads, and all the recipes to solve the aperitivo (while keeping an eye on your waistline)
Among the sauces, not just the classic, somewhat overused options. Among the spreads, true concentrations of creativity. “Dips & Spreads” proves that truly delicious recipes can also be healthy and genuine, homemade with fresh ingredients. Whether you choose to pair these little masterpieces with crackers, breadsticks, bruschetta, or rice cakes, satisfaction is guaranteed. Even the beautiful photos taken by Angie Cao make your mouth water.
The cookbook may seem small and compact, but it’s actually very well-structured. It’s readable, easy to understand, and precisely guides you in making the right pairings between bread and accompaniments 😊
Let’s quickly explore the various thematic sections. We start with recipes based on legumes and roots: classic hummus and some variations, bean and edamame sauces, and spreads made from potatoes. Then, herbs and vegetables: creative pesto – the mushroom one is among my favorites – feta and spinach, eggplants, colorful peppers, carrots, pumpkin, and beetroot. Next, the Mediterranean taste of olives, dried fruits, and edible seeds: tapenade and sauces based on EVO oil flavored with pistachios. Dairy: from Middle Eastern labneh to Greek tzatziki to goat cheese with honey. And finally, seafood flavors: sardine, tuna, and smoked trout pâtés. So many choices!
