Flip the Dip

Three takes on a retro classic to get the party started

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
Nutty, buttery sunchokes add a chic, decidedly grown-up twist to this classic slumber party staple. Get the recipe »Matt Taylor-Gross
Grilled Corn and Ricotta Dip
Grilled Corn and Ricotta Dip
Nothing tops bubbling, hot-from-the-oven cheese dip—unless that dip is also loaded with fresh, sweet, lightly charred summer corn and fresh herbs.Matt Taylor-Gross
Summer Tomato and Herb 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.Matt Taylor-Gross