Dips are the unsung heroes of the kitchen.
Ready to fill in as an appetizer, dessert or a lazy summer dinner, dips can be as simple or as complex — and even healthy — as a cook wants them to be. They appeal to all ages, are an ideal vehicle for vegetables and add a little levity to the table, whether it’s a backyard barbecue, family reunion or Tuesday night supper.
Inspired by a colleague’s recent story on Top the Tater, the wildly popular Minnesota condiment that was made to coexist with Fritos Scoops and ruffled potato chips, we took a deep dive into dips. Also providing inspiration (and recipes) was the new book “Big Dip Energy” by Alyse Whitney ($29.99, William Morrow), which rightfully calls the food “a universal love language.”
But like the basics of any language, there are rules to follow:
Consistency is key. Too runny and it veers into sauce territory. Too thick and it resembles ice cream. Find your happy dippable medium.
Use convenience ingredients with caution. Grating your own cheese is best; pre-shredded varieties have added ingredients to keep the shreds from clumping together, and that can affect its taste, texture and ability to melt. And using fresh garlic is better than jarred minced garlic, which loses nutrients and flavor in the packaging process.