COOK'S CORNER DIP INTO 'DIP IT' SUGGESTIONS.

Byline: Natalie Haughton Food Editor

When it comes to appetizers, many favor dips. Not only are most a breeze to make and serve (especially for a crowd), but they're versatile and easy to eat with a variety of dippers such as chips, cutup vegetables, crackers, grilled chicken breast or steak pieces and the like. In addition, they lend themselves to plenty of delicious and interesting flavor combinations - and many can be made a day in advance of serving.

You'll find an array of 75 ideas in the recently released ``Dip It,'' by Rick Rodgers (William Morrow; $14.95) which explores all facets of the dip phenomenon. There's something for every occasion, from updated classics like onion dip, seven-layer dip and guacamole to more elegant creations like a pesto-mascarpone dip, sun-dried tomato olivada and salmon dip to Thai peanut sauce and more. A 20-century invention in this country, many dips are served cold, others hot.

Go to a party in any corner of the world, and you're bound to find something good for dipping, dunking, slathering or scooping, writes Rodgers. ``The dip can be fishy, meaty, salty, garlicky, oniony, spicy - it doesn't really matter, because every kind is as good as the next.''

Rodgers suggests figuring about 1/4 cup dip per person on an average, but notes hungry men will eat more at a television sports watching gathering than those attending a cocktail party. If you have several different offerings, figure that many guests will try them all.

Don't forget to garnish dips, reminds Rodgers - with a sprinkling of paprika or chopped fresh herbs, a drizzle of olive oil, etc. For fun, serve in hollowed-out loaves of bread, heads of cabbage, or red or green pepper cups.

A couple of tempting sounding creations from ``Dip It'' follow.

CAJUN SHRIMP & ARTICHOKE DIP

1 cup mayonnaise

1 cup dairy sour cream

2 teaspoons Cajun Seasoning OR salt-free store-bought seasoning

8 ounces cooked, peeled and deveined shrimp, coarsely chopped

2 (6-ounce) jars marinated artichoke hearts, drained and chopped

1/3 cup drained and coarsely chopped sun-dried tomatoes

3 green onions, white and green parts, finely chopped

Salt and freshly ground black pepper to taste

Mix mayonnaise, sour cream and Cajun Seasoning in a medium bowl. Add shrimp, artichokes, sun-dried tomatoes and green onions, mixing well. Season with salt and pepper. Cover and refrigerate to blend flavors, at least 1 hour, or overnight.

Transfer to a serving bowl and serve chilled with potato or tortilla chips, fresh vegetables or baguette slices. Makes 3 1/2 cups.

CAJUN SEASONING: Mix until well blended 2 tablespoons sweet paprika, preferably Hungarian, 1 tablespoon dried basil, 1 tablespoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon ground hot red (cayenne) pepper. Makes about 1/3 cup. Use as a seasoning for dips, popcorn, salads, grilled foods, and in Cajun and Creole cooking.

PESTO-MASCARPONE DIP

1 cup packed fresh basil leaves, plus a sprig for garnish

1/4 cup freshly grated Parmesan cheese

2 garlic cloves, crushed through a press

1/4 cup extra-virgin olive oil

1 (8 1/2-ounce) container mascarpone cheese, at room temperature

1/3 cup dairy sour cream OR more as needed 

Salt and freshly ground black pepper to taste

Combine basil, Parmesan cheese and garlic in a food processor and process until finely chopped. With processor running, gradually add oil, to make a puree. Add mascarpone and sour cream and process, scraping down bowl occasionally, until combined. If desired, add more sour cream to reach desired thickness. Season with salt and pepper. Transfer to a small bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days.

Serve at room temperature, garnished with a sprig of basil, with fresh vegetable dippers, potato chips or crostini. Makes about 1 3/4 cups.

Can you help?

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

--Does anyone have the recipe (or something similar) for the potato-cheese soup served at the Claim Jumper in Northridge? I'm not sure what cheese is used in it.

- Helen Kerylow

Granada Hills

--I'm searching for the recipe for my grandmother's ammonia cookies. They were the thinnest, crispest cookies I can remember. Does anyone have such a recipe?

- James Ekman

Agoura Hills

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no caption (``Great Party Food to Spread, Spoon, and Scoop dip it!'')