Tidings Magazine

This has been a mainstay at any number of restaurants for years, a dive-in dip that can be made ahead of time and heated for the appetizer moment. Invite one of your guests to pour the Champagne, while you uncork a big red for later. (And remember, the trick with Champagne: after you’re unwired the cork, covered it with a napkin and pointed the bottle in an innocent direction, hold the cork and twist the bottle.)