DIPS AND "DIPPABLES"

Spring/Summer 2008

* Blue cheese and carmelized shallot dip w/ cilantro garlic pita chips
* Roasted garlic herb dip
* Smoked trout and horseradish dip w/ pumpernickel toasts
* Crab and coconut dip w/ plantain chips
* West Indian bean dip
* Chive and pine nut dip
* Roasted red pepper, almond and garlic dip
* Roquefort dip w/ apple, endive and celery hearts
* Greek walnut and roasted garlic dip
* Sweet and hot mango chutney w/ cumin dusted pita wedges
* Mango cucumber mint raita
* Hummus w/ toasted pine nuts, cumin seeds and parsley oil
* Chunky clam and bacon dip
* Creamy white bean dip
* Baked crab, brie and artichoke dip
* Lightly curried tuna, sweet potato & water chestnut dip w/ poppadoms
* Garden green goddess dip
* Sweet and sour eggplant caponata
* Mango lime salsa
* Black bean, corn and smoked paprika salsa
* Indonesian peanut and cilantro dip
* Beet chips with curried sour cream
* Hazelnut, ricotta and lemon pesto dip
* Spanish queso fundido with chorizo
* Lacy parmesan crisps
* Oven-dried spicy pineapple snacks
* Assorted cheddar sticks
* Parsley walnut pinwheels
* Curried orange pita crisps
* Vegetable crudites
* Watermelon with parmesan and mint
* Parmesan and black pepper biscotti
* Pissaladiere strips
* Blue cheese honey and hazelnut crostini
* Hickory, bacon and roasted corn gougeres
* Parmesan, walnut and rosemary shortbread
* Roasted black olives and pearl onions