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October 29, 2010 / amyjmcintosh

Dips


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This dip trio consists of three dips that have been previously featured on Amy’s Cookbook very lemony hummus, roasted eggplant dip and a tomato salsa with mint and capers. These three work beautifully as a team – the vibrancy of the tomatoes nicely complementing the subtle tones of the hummus and roasted eggplant.

To wow your guests, try serving the dips in white ramekins and place them on a long white platter surrounded by crudites and toasted lavosh bread. It’s a great way to get the party started.

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