I’m going a little off topic today, but, to bring this back around to books, you would be your book club’s hero if you showed up to the next meeting with this dip.

Last year, my husband and I went to Tanta, a Peruvian restaurant here in Chicago and they served us a wonderful dip with fresh plantain chips. We asked the chef for the ingredients and then set out to recreate the recipe at home. This recipe uses two of our favorite Peruvian ingredients – Huacatay and Aji Amarillo.