Dips are the unsung heroes of the kitchen.
Ready to serve as an appetizer, dessert, or easy summer dinner, dips can be as simple, complex, or even healthy as the cook desires. A favorite for all ages, they’re the perfect vegetable accompaniment and bring a little lightness to the table at backyard barbecues, family gatherings, and Tuesday night dinners.
Inspired by a colleague’s recent article on Top the Tater, the wildly popular Minnesota condiment designed to coexist with Fritos scoops and Ruffled Potato Chips, we took a deep dive into dips, and our inspiration (and recipes) came from Alice Whitney’s new book, “Big Dip Energy” ($29.99, William Morrow), which rightly calls dip a “universal love language.”
But like the basics of any language, there are rules to follow.
• Viscosity is important. Too watery and it will lean into sauce territory, too thick and it will be like ice cream. Find the right consistency that is easy to dip.
• Use convenience ingredients with care. It’s best to grate your own cheese. Pre-shredded cheeses have ingredients added to them to keep the shreds from clumping, which can affect the taste, texture and meltability. Also, bottled minced garlic loses nutrients and flavor in the packaging process, so you’re better off using fresh garlic.
• Cream cheese is essential. It’s a good idea to have cream cheese on hand for impromptu parties. But many dip recipes call for cream cheese to be at room temperature, and sometimes you just don’t have time to soften it. Whitney has a great tip on this point: microwave an empty glass bowl for two minutes, remove it and add the cream cheese to the hot bowl, which will soften it without melting it.
• Use your kitchen utensils. Since there’s a lot of chopping involved, a food processor will make making the dip (and your kitchen life in general) much easier. Whitney also recommends having a slow cooker or dip warmer on hand.
• It’s all about the presentation. Some dips are vibrant and colorful, while others aren’t. Bright colors, unique dishes, and a variety of vegetables can make even the most bland dip look as delicious as it tastes. Think outside the box and use martini glasses, vintage bowls, plates, or fun garage sale finds.
• Have fun. If there’s one food you shouldn’t take too seriously, it’s dips. Use the following recipes as a canvas for your cream cheese art, and remember the most important rule: no double dipping.
Kimcheese Dip
Serves 4 to 6.
From Big Dip Energy by Alice Whitney: “Kimchi and cream cheese are two ingredients that are core to my identity as a Korean and a Jewish person, so I was thrilled to see how easily they could be combined. The spicy flavor of the kimchi is tempered by the creamy, slightly tart cheese and the even creamier Kewpie mayonnaise. Toasted sesame oil adds a comforting warmth, coupled with the slight crunch of whole scallions. Using garlic powder rather than raw garlic adds a unique flavor without overpowering the palate. Pickled vegetables are a key option for the dip, but bagels should also be on hand.” (William Morrow, 2024)
• 1 package (8 ounces) cream cheese, softened at room temperature
• 1 cup kimchi (finely cut or roughly chopped)
• 1/2 cup Kewpie mayonnaise
• 3 tablespoons of kimchi brine
• 2 teaspoons of sesame oil
• 1/2 teaspoon garlic powder
• 4 spring onions, thinly sliced diagonally, reserving a few sliced leaves for garnish
direction
In a large bowl, mix cream cheese, kimchi, Kewpie mayonnaise, kimchi brine, sesame oil, garlic powder, and green onions. Transfer to a small bowl and top with the reserved green onions. Serve.
Tips: Use kitchen scissors to cut the kimchi directly into the dip to keep your hands and cutting board clean. Have a jar of kimchi left over that has gone sour after sitting out for a while? Add 1 tablespoon of unsalted oil or butter to a small frying pan over medium heat and fry until lightly caramelized. (If the strange taste is too strong, add 1 teaspoon of sugar or honey.) The dip can be stored in an airtight container at room temperature for a week. After that, the kimchi may mature a bit and take on a strange taste, but you can add a little sugar to counteract that taste and eat it for a few more days.
Erotic to Love Dip
Serves 4 to 6.
From Big Dip Energy by Alice Whitney: “Some of the easiest dips in this book are also some of the most ‘difficult’ to make, including this elote dip. The dip fell apart so many times that I nearly broke it. Mayonnaise separates and becomes oily when heated too hot or for too long, so I found the best way to make this dip was to bake/broil/cook it on the stove, then microwave it without the mayonnaise, and stir in the mayonnaise once everything else has melted and the cheese is delicious. That way, a little extra heat won’t ruin the dip or the spirit. Also, tahini is often used in classic elote, but I found that adding just a little at the end overpowers the sourness of the dip.” (William Morrow, 2024)
• 1 (8 ounce) package cream cheese (cut into small pieces for easy melting)
• 1 cup frozen or canned corn, drained
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 jalapeno, seeds removed and chopped
• 1/4 cup crumbled Cotija cheese, plus a little more for garnish
• 1/2 cup mayonnaise
• 2 tablespoons freshly squeezed lime juice (approximately 1 lime)
• 3 tablespoons of coarsely chopped fresh coriander leaves
• Tajhi or chili lime powder (to garnish, if desired)
direction
In a medium microwave-safe bowl, add the cream cheese, corn, garlic powder, chili powder, jalapeno, and cotija cheese. Microwave for 1 minute, stir to combine, microwave for another 30 seconds, and stir again. Everything should be smooth and fully combined, but if not, microwave for another 30 seconds. (You can also do this in a small saucepan over medium-low heat.)
Mix together the mayonnaise, lime juice, and 2 tablespoons of the coriander, along with the remaining tablespoon of coriander, as much cotija as you like, and a sprinkle of tajine (if using).
Tips: To make ahead, mix the first ingredients in a bowl and place in the fridge to heat and prepare the dip later. The dip can be stored in an airtight container in the fridge for up to 1 week. This dip can also be served chilled. Try making dippers without the corn using baby corn, corn ribs, or corn on the cob pieces (it’s messy but worth it).
Saag Paneer Artichoke Dip
Serves 4 to 6.
This recipe can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week. To reheat, warm the dip in a 350 degree oven for about 15 minutes, in the microwave for 3 to 5 minutes, or in a slow cooker on low for at least 1 hour. From “Big Dip Energy” by Alice Whitney (William Morrow, 2024).
• 1 can (14 ounces) artichoke hearts, drained, wrung out in a towel and coarsely chopped
• 1 10-ounce box of frozen spinach (thawed and squeezed out in a towel)
• 3 tablespoons of ghee or neutral oil (vegetable oil, canola oil, etc.)
• 1 medium yellow onion, roughly chopped
• 1 large green serrano pepper or jalapeno, seeds removed and chopped
• 1 tablespoon peeled and finely chopped ginger
• 4 cloves of garlic (minced)
• 2 1/2 teaspoons garam masala (divided)
• 1 teaspoon kosher salt
• 1 package (8 ounces) cream cheese, softened at room temperature
• 1/2 cup whole milk plain yogurt
• 1/2 cup mayonnaise
• 1/2 cup + 2 tablespoons grated Parmesan cheese, divided
• Zest and juice of 1/2 a lemon
• 1/4 cup coarsely chopped fresh coriander (for garnish)
• 1 cup chopped pimiento pepper (for garnish, optional)
direction
Preheat oven to 400 degrees. Combine artichokes and spinach in a medium bowl and set aside.
Melt the ghee in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent and beginning to brown lightly, 5 to 7 minutes. Add the serrano pepper and cook for 2 minutes, then add the ginger and garlic and cook for 1 minute or until fragrant. Add to the mixture of 1 1/2 teaspoons garam masala and the salt and cook for 1 minute or until fragrant. Set aside to cool.
Place the spinach, artichoke, and onion mixture in the bowl of a food processor or blender. Run the motor until the mixture is as smooth as possible, scraping down the sides as needed. Add the cream cheese, yogurt, mayonnaise, ½ cup Parmesan, lemon zest and juice, and remaining 1 teaspoon garam masala and run the motor until combined. (You can also do this with a hand blender in a large bowl.)
Transfer the mixture to a 9-inch pie dish, top with the remaining 2 tablespoons of Parmesan, and bake for 20 to 25 minutes, until bubbly and the top is lightly browned. Top with the cilantro and optional bell pepper for color.