By Diane Morgan, Joyce Oudkerk Pool
Diane Morgan -- the diva of dips and champion of chips -- has created greater than 50 recipes for everyone's dipping and dunking occasion favorites. site visitors will make a beeline for lip-buzzing salsas scooped up with crispy tortilla triangles. Onion dip made up of scratch is even higher with home made potato chips. and the way approximately crunchy Parmesan Breadsticks for dunking right into a butternut squash with creme fraiche? basic "Dip Do-Aheads" make prep paintings a snap, whereas dip tips and simple chip-making strategies make it more uncomplicated -- and tastier -- than taking a visit to the marketplace for store-bought. enable the celebration start with Delicious Dips!
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Extra resources for Delicious Dips
If you don’t have a double boiler, simply place the chocolate in a bowl that ﬁts snugly over a pot of hot water. 2. When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 8 ounces of milk chocolate and stir until all of the chocolate is melted and smooth. 3. Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 86 to 88°F. If the chocolate is too cold, place it back over the hot water until the temperature reaches 86 to 88°F.
Be careful not to let it burn. Transfer the coconut to a bowl to cool completely. 3. In a large mixing bowl, combine the remaining 3 cups coconut, the sweetened condensed milk, corn syrup, and vanilla. Beat by hand or with an electric mixer until well blended. Slowly add the confectioners’ sugar and beat for 2 more minutes. Place in the refrigerator until cold. 4. With your hands, form the chilled mixture into 1-inch balls. Roll each one in the toasted coconut. Make sure each ball is generously coated.
CHOCOLATE GOOSEBERRIES Substitute 36 large gooseberries for the strawberries. Peel the paper covering from the gooseberries to reveal the fruit. Hold the berries by the papery husks to dip them into the chocolate. Dip each one up to the husk. CHOCOLATE GRAPES Substitute 36 large green grapes for the strawberries. Insert a toothpick into each grape to dip into the chocolate. Cover the fruit completely in chocolate. Remove the toothpick before the chocolate sets. CHOCOLATE ORANGES Substitute 24 fresh orange sections for the strawberries.