This little cookbook offers 50 variations on the traditional, and somewhat boringly predictable, party dip served with chips, pretzel sticks, veggies or crostinis.

"With a fridge packed with a reasonable arsenal of ingredients and a well-stocked pantry, preparing dips is speedy, trouble free, relatively inexpensive, and always a sensation," author Sally Sampson explains.

By applying some creativity, and borrowing from the ideas in this volume, it is possible to fashion dips to appease almost any appetence or nutritional regimen. "I have found that there is always a dip to satisfy not only every meal and palate but also every diet and special craving," Sampson says.

Following a brief chapter of advice on stocking a pantry and prepping veggies for the crudites tray, Sampson delivers her dip recipes in three sections: Smooth Dips, Chunky Dips, Cheesy Dips. Each recipes is complemented by a "Divine Dippers" suggestion of the most appropriate dippers for each dip -- blanched asparagus, celery sticks, endive spears, pita, bagel, or potato chips for Ben's Chipotle Dip, for instance.
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