With the holidays on the way we can turn our attention to other, more important matters, such holiday parties, and holiday party snacks. Hosting a good party is a matter of giving the people what they want, and the people — in my experience – want dip.
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During my time here at Skillet, I have written about dip quite a bit, because I believe it to be a near perfect food that provides a truly delightful culinary experience. Scooping up a creamy dip with a crunchy chip or plant part creates a contrast in flavour and texture, and it’s just really fun (and easy) to eat. (Why complicate eating with fancy utensils?) Rather than make you search all over this website for the best and brightest dips around, I have compiled them here so that you may make, serve, and consume them this holiday season:
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Cheesy dip: This is perhaps my favourite category. Here we have multiple stars of the genre, including three-ingredient blue cheese, pimento cheese, hot honey goat cheese dip, labneh, three types of queso, fromage fort, and — though they are technically not dips, they are dip-adjacent and I am including them anyway — cheeseballs.
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Onion dip: I am not above a jarred French onion dip, but making your own is very easy, and very delicious. I love a deeply caramelised onion dip (which can be customised with horseradish, everything bagel seasoning, or even ramen powder), as well as a green onion dip, complete with crispy roots.
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Fruit dip: Not all dips are savoury, some dips are sweet, creamy, oh so beautiful, and perfect for fruit.
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Hummus (and other bean dips): Basic hummus is never a bad choice, but have you heard the good news about refried hummus? Want to make your guests question everything? Try a sweeter side of the dip with this browned butter and maple recipe. If (somehow) you find yourself growing weary of chickpeas, you can use this formula to make a dip out of whatever canned legumes may be hanging out in your cupboard.
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A vegan-friendly dip made of cashews: This cashew and chile dip looks weird, but tastes extremely good, and only requires two ingredients.
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Dips that are basically flavored sour cream: I have been know to dip chips into plain sour cream, but that’s an alone time practice, not something I would serve at a party. To dress your dairy up just enough to call it a dip, stir in these flavorful friends (the miso one is my favourite).
Obviously there are more dips to be made and had – I’m still trying to get my friend Ryan to share his spinach and artichoke recipe – so feel free to share your favourites with the class. Oh, and if you’re looking for new and exciting dip transport systems, just remember that bacon is a dipping food, and I’m told it’s particularly good in hummus.
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