#dip
5 viral recipes tagged #dip.
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Baba Ganoush — Smoky Eggplant Dip
The smoky sibling of hummus: whole eggplants charred over an open flame until the flesh collapses and tastes of smoke, then mashed with tahini, lemon, garlic and good olive oil. Silky, smoky and tangy, it's a mezze cornerstone scooped up with warm pita. The whole dish lives or dies on properly charring the eggplant.
levantinevegandip -
갈릭 아이올리
Garlic aioli is a silky, garlic-forward emulsified sauce from the French and Provençal tradition — think of it as a bolder, richer cousin of mayonnaise. Raw garlic pounded with salt gets whisked into egg yolks, then slowly beaten with oil until thick enough to hold a soft peak, with a bright hit of lemon to keep it from feeling heavy. Building the emulsion by hand and blending neutral oil with just a splash of olive oil gives you a glossy, spoonable aioli that clings to fries and seafood without turning bitter.
condimentsaucefrench -
버팔로 치킨 딥
Buffalo chicken dip is the warm, creamy, tangy-spicy crowd-pleaser that always disappears first at a party. Shredded chicken is folded into a rich base of cream cheese, ranch, and sharp cheddar, spiked with cayenne pepper sauce, and baked until the edges bubble and the top turns molten and golden. Softening the cream cheese and beating it smooth before anything else is the trick that keeps the dip velvety instead of oily or grainy.
appetizeramericangame-day -
허니 머스타드 소스
This is a creamy, pourable honey mustard that balances sharp Dijon against mellow honey, with mayonnaise smoothing everything into a glossy, tangy-sweet dip. A splash of apple cider vinegar keeps it bright instead of cloying, and a short chill is what turns the raw mustard bite into the rounded, restaurant-style flavor people love. It takes five minutes of whisking and no cooking at all.
saucedipcondiment -
시금치 딥
This is the classic cold, creamy spinach dip that anchors every party spread: cool sour cream and mayonnaise loosened with lemon, studded with crisp water chestnuts and sliced scallions, and thickened by well-squeezed spinach. A no-cook mix that just needs a couple of hours in the fridge, it turns silky and savory as it rests, and scooped from a hollowed sourdough loaf it disappears fast. Squeezing the spinach truly dry is the whole trick that keeps it thick instead of soupy.
appetizeramericanno-cook