Savory dips are popular accompaniments to potato chips,crackers,and raw vegetables.

Proper consistency is important for any dip you prepare. It must not be so thick that it cannot be scooped up without breaking the chip or cracker, but it must be thick enough to stick to the items used as dippers. Proper consistency means thickness at serving temperature. Most dips become thicker when held in the refrigerator.

Many mixtures used as spreads (see section on "Canapés") can also be used as dips. Thin or soften them by adding a little mayonnaise, cream, or other appropriate liquid.

The recipes here are examples of typical dips. Many other sauces and salad dressings can be used as dips. Salsas (pp. 191 and 199) and aioli (pp. 201 and 728) are two popular examples.

Blue Cheese Dip

Yield: 1 qt (1L)




■ Procedure

12 oz

375 g

Cream cheese

1. In a mixer with the paddle attachment, beat the cream

5 fl oz

150 mL


cheese at low speed until soft and smooth.

6 oz

175 g


2. With the machine running, slowly beat in the milk.

1 fl oz

30 mL

Lemon juice

3. Add the rest of the ingredients and blend in well.

1 oz

30 g

Onion, minced

4. Taste and adjust seasonings. Chill.

12 tsp

2 mL

Hot red pepper sauce

12 tsp

2 mL

Worcestershire sauce


10 oz

300 g

Blue cheese, crumbled

Calories, 110; Protein, 3 g; Fat, 11 g (86% cal.); Cholesterol, 20 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 190 mg.

Cheddar Cheese Dip

Substitute grated sharp cheddar cheese for the blue cheese. If desired, add chopped chives.

Garlic Cheese Dip

Add mashed garlic to taste to Cheddar Cheese Dip.

Bacon Cheese Dip

Add crumbled crisp bacon to Cheddar Cheese Dip.

Cheese and Chile Dip

Flavor Cheddar Cheese Dip with canned green chiles, chopped.

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