By Star Tribune

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:

Serves 4 to 6

From “Big Dip Energy,” by Alyse Whitney, who writes: “Kimchi and cream cheese are two core ingredients to my identity, being Korean and Jewish, so it thrilled me to find they pair together so effortlessly. The spicy funk from the kimchi is toned down by the creamy, slightly tangy cheese and even creamier Kewpie mayonnaise. Toasted sesame oil adds a nice warm note that is complemented by a slight bite of whole scallions. Garlic powder rather than raw garlic adds its signature touch without overwhelming your palate. Quick-pickled vegetables are a key dipper choice, but you should definitely keep bagels handy, too.” (William Morrow, 2024).

Ingredients

1 (8-oz.) pkg. cream cheese, softened at room temperature

1 c. kimchi, snipped into small pieces or roughly chopped

1/2 c. Kewpie mayonnaise

3 tbsp. kimchi brine

2 tsp. toasted sesame oil

1/2 tsp. garlic powder

4 scallions, thinly sliced on the bias, a few sliced greens reserved for garnish

Directions

1. In a large bowl, combine cream cheese, kimchi, Kewpie mayonnaise, kimchi brine, sesame oil, garlic powder and scallions. Transfer to a small serving bowl, top with the reserved scallions, and serve.

Tips

Serves 4 to 6

From “Big Dip Energy,” by Alyse Whitney, who writes: “Some of the simplest dips in the book were the most ‘dipficult’ to get right, including this elote dip. It almost broke me — because the dip kept breaking. When mayonnaise is heated to too high a temperature or for too long, it can separate and become a greasy mess. So after baking, broiling and cooking this dip on the stovetop, I realized the best way to make it is in the microwave without the mayonnaise, stirring in the mayo after everything else is melty, cheesy goodness. That way it just gets a kiss of residual heat and won’t cause a breakdown in the dip, or in your psyche. And although Tajín is prominent in classic elote, I found that more than just a finishing dash of it overpowered the dip with sourness.” (William Morrow, 2024).

Ingredients

1 (8-oz.) pkg. cream cheese, cut into chunks for quicker melting

1 c. frozen or drained canned corn

1 tsp. garlic powder

1 tsp. chili powder

1/2 jalapeño, seeded and minced

1/4 c. crumbled cotija cheese, plus more for garnish

1/2 c. mayonnaise

2 tbsp. freshly squeezed lime juice, about 1 lime

3 tbsp. roughly chopped fresh cilantro leaves

Tajín or chili-lime powder, for optional garnish

Directions

1. In a medium microwave-safe bowl, place the cream cheese, corn, garlic powder, chili powder, jalapeño and cotija cheese. Microwave for 1 minute, stir to combine, then microwave for another 30 seconds and stir again. Everything should be smooth and thoroughly combined, but if not, microwave for another 30 seconds. (You also can do this over medium-low heat in a small saucepan.
2. Stir in the mayonnaise, lime juice and 2 tablespoons of the cilantro. Top with the remaining 1 tablespoon cilantro, as much cotija as you want, and a sprinkle of Tajín, if using.

Tips

Serves 4 to 6

This recipe can be made in advance and refrigerated for up to a week in an airtight container. To reheat, warm dip in a 350-degree oven for about 15 minutes, microwave for 3 to 5 minutes or in a slow cooker on low for at least an hour. From “Big Dip Energy,” by Alyse Whitney (William Morrow, 2024).

Ingredients

1 (14-oz.) can artichoke hearts, drained, wrung out in a towel, and roughly chopped

1 (10-oz.) box frozen chopped spinach, thawed and wrung out in a towel

3 tbsp. ghee or neutral oil, such as vegetable or canola

1 medium yellow onion, roughly chopped

1 large green serrano pepper or jalapeño, seeded and minced

1 tbsp. peeled and finely minced fresh ginger

4 cloves garlic, minced

2 ½ tsp. garam masala, divided

1 tsp. kosher salt

1 (8-oz.) pkg. cream cheese, softened at room temperature

1/2 c. whole milk plain yogurt

1/2 c. mayonnaise

1/2 c. plus 2 tbsp. freshly grated Parmesan cheese, divided

Zest and juice of 1/2 lemon

1/4 c. roughly chopped fresh cilantro, for garnish

1 tsp. chopped pimiento peppers, for optional garnish

Directions

1. Preheat the oven to 400 degrees. Combine the artichokes and spinach in a medium bowl and set aside.
2. In a large skillet over medium heat, melt the ghee. Add the onion and cook, stirring occasionally, until translucent and just starting to brown, 5 to 7 minutes. Add the serrano pepper and sauté for 2 minutes, then add the ginger and garlic and sauté until fragrant, about 1 minute. Add 1 1/2 teaspoons of the garam masala and the salt to the mixture and toast until fragrant, about 1 minute. Set aside to cool.
3. Add the spinach, artichokes and onion mixture to the bowl of a food processor or a blender. Run the motor until the mixture is as smooth as possible, scraping down the sides if needed. Add cream cheese, yogurt, mayonnaise, 1/2 cup Parmesan, lemon zest and juice, and remaining 1 teaspoon of garam masala, and run the motor until combined. (This can also be done in a large bowl with an immersion blender.)
4. Transfer the mixture to a 9-inch pie plate, top with the remaining 2 tablespoons of Parmesan, and bake for 20 to 25 minutes, until bubbly and lightly browned on top. Top with the cilantro and optional pimientos for a pop of color.

©2024 StarTribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

Originally Published: August 2, 2024 at 2:26 p.m.