As someone who many, many years ago stopped going in for formal first courses/starters/appetizers/entrées (or whatever name they go by where you are) when I have friends for dinner, preferring to offer a little something to snack on over drinks instead, I am a complete dip-devotee. Not that I need the excuse of company to rustle one up: my ardour burns too bright for that! But I do wish the name didn’t convey such restricted application: after all, if it can be dipped, it can also be dolloped or, on occasion, drizzled, dribbled, daubed or even lend itself to dowsing. To elucidate: what starts off as a dip can very often – with or without modification – serve as sauce, sandwich filling or spread, salad dressing or marinade.
All of which is to say I couldn’t be happier to welcome Sonali Shah’s small but recipe-packed book on the subject to CookbookCorner. There is so much I’m eager to add to my repertoire: Tahini, Honey & Harissa Burned Butter; Avocado Green Goddess Dip; Caramelized Triple Onion & Soured Cream Dip; Butter Chicken Dip; Bloody Maria (it’s got Tequila rather than vodka in it) Prawn Cocktail Dip; and, from the sweet side of things, her Browned Butter, Chocolate & Ginger Cookie Dip. I’ve rather surprised myself by my choice of recipe to share with you today, for the sad truth is I’ve reached an age when melted cheese does me absolutely no favours, but I just couldn’t resist the Choriqueso, a hearty, hot, gooey, spicy dip made with – as its name indicates – chorizo and cheese, and spiked with jalapeños.
Dip In by Sonali Shah, published by Hamlyn.
Photography: Cara Cormack.
