Good dippers: cooked fresh artichoke leaves, sliced large raw mushrooms, raw zucchini spears, chunks of French bread.
Serve these as an appetizer or on the buffet table. They can be made ahead, frozen or refrigerated, and reheated for service later on.
This is one versatile dish from the “Lone Star State”. I serve it as a main course whenever I find really large shrimp on sale.