Skip to content
October 29, 2010 / amyjmcintosh


This slideshow requires JavaScript.

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: