Grilled Corn and Ricotta Dip
Photography by Matt Taylor-Gross

Cocktail party standards for good reason, dips are easy to make and easy to love. This summer, the ones we’ll be snacking on and serving come courtesy of Sara Hauman, chef of new American restaurant Huxley in San Francisco. She updates the beloved French onion dip by caramelizing the onions and mixing in nutty sauteéd sunchokes. Her seasonal answer to a hot cheese dip features grilled corn and ricotta baked until bubbling and brown. And for a sweet counterpoint, she cooks down tomatoes with honey and spices.


Caramelized Onion and Sunchoke Dip

Caramelized Onion and Sunchoke Dip

Summer Tomato and Herb Dip

Your glut of garden tomatoes just found their new home: stirred into caramelized honey and a host of herbs and spices. Get the recipe for Summer Tomato and Herb Dip »