The green one is the opener. The hearty one is the closer. The creamy oniony one? That’s always the star. Caramelized onion has everything going for it. Through prolonged heat, the onion loses its bite and sweetens. Its aroma with beckon and taunt…

More dip wisdom. When you’re serving dips at your party, it’s important to have a hearty dip, one that “brings it home.” Oftentimes, the satiation clincher is not the star. We ooh over the appetizers and amuse-bouches. We praise the delicacy of th…

Behold the broccoli basil parmesan dip, which I served at my 28th Birthday Party along with a caramelized onion, mustard green, walnut yogurt dip and a kabocha miso dip. (More on those later.) My dip philosophy is to have something green, somethin…

This dip is probably my favorite of the four because it gets to the root of why I like making dip. So I can eat baby food. This is made for adults (slightly), with a fresher pea taste, an earthy sweetness, and some scallions and mint.

This was inspired by the artichoke dip at Freeman’s, which is reportedly made with a base of mayo and parmesan. Though that dip is really amazing, I think it’s probably uncessarily heavy for tonight. So I caramelized some onions, adding a differen…

This is inspired by the Thai soup you never order because you’ll think it’s too rich. As a dip though, this is perfect. I roasted the carrots and butternut squash with a spicy curry, then pureed them with ginger and coconut milk. Thai basil bright…

The taste of browned beans is a thing! Like a really yummy thing. You’ve got charred meat, you’ve got toasted bread, and in that protein-carb middle ground, you have browned beans. Not sexy sounding, but delicious all the same. This dip is made fr…