I have a host who would like to do a "Sip & Dip" show. I don't know where to begin.
What kind of dips should I make? I was looking thru some recipe books and most have to chill for at least an hour. Will it make that much difference if they don't chill and are served right away?
Any thoughts would be very much appreciated!!
What kind of dips should I make? I was looking thru some recipe books and most have to chill for at least an hour. Will it make that much difference if they don't chill and are served right away?
Any thoughts would be very much appreciated!!