Tropical dips, spreads and toppings
Dip it or spread it, add new dimensions to dips, toppings and spreads with tropicals.
Sure, these recipes are great for party treats, but don't stop there. Desserts and veggie sides can go tropical too!
Versatility is tropical's middle name: tonight a party dip, tomorrow a breakfast spread.
For some of these tropicals, you'll be reaching for new shapes and sizes. As an introduction, the tropicals in the dish are in the photo too.
Don't "say cheese"...
Adding cream cheese to a dip is so common that it makes many an outstanding appetizer seem, well, common. Not the goal of us dip makers.
Replace that dairy item with a tropical "potato" like boniatos, malanga or yuca.
True, they aren't potatoes.
But they have a similar texture and taste, with some additional nutritional value to them.
Their taste complements the dip's starring ingredient (like crab) while adding a depth to the dip that goes beyond cream cheese's reach.
And boniato, malanga and yuca's textures skillfully provide the cohesion needed for the dip to end up on a chip or some bread.
Buy extra for a hearty soup to enjoy the day after the party.
It's the 70s calling...
It's time to update the onion dip recipe. You know the drill. Add a package of onion soup mix to sour cream and viola, onion dip. Easy, but it got old.
Enter boniato, also known as the Cuban sweet potato. It has a nutty flavor that makes a great replacement for the sour cream in that simple recipe.
It adds a couple of steps to the making (cooking and mashing the boniato) but it's worth it. Microwave the boniato and you won't mind the extra effort.
For another updated dip, try a chayote spinach dip bowl.
This legendary dip added a lot of cheese to make spinach palatable for partygoers.
Add light tasting and nutritious chayote and you can cut way back on the cheese.
It's a showstopper made a little more nutritious and a little less caloric with chayote.
Spring has sprung
When I lived up north, the wonderful feeling at the first sign of spring is the same feeling I get when I see my first avocado on one of our trees.
We've finally started our harvesting. My commute to work will be slower, being stuck behind a picking machine (or two) finding its way to a grove.
I won't mind. SlimCado® season is on. Pent-up demand means they won't make it out of the state until mid-June. But they're coming.
Yours in the tropics,