Dip

Texas cowboys and cowgirls dip their egg sandwiches in this stuff for breakfast, they dunk their fried onion rings in it at lunch, and they cover their broccoli with it at dinner. It's the ultimate dipping sauce for cold pizza, the perfect accompaniment to crudités, and—oh, yeah—it's also a salad dressing. Once you learn how to make your own ranch dressing, you'll save yourself a fortune on the stuff. And it's really easy. You can even use yogurt instead of sour cream to make a low-fat version. Add some minced herbs from your garden if you like. Chives are another great addition.

Pack carrot and celery sticks along with this lemony hummus.

This recipe originally accompanied Baja Fish Tacos .

The dip gets better the longer it sits, so make it a day ahead.

Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.

_Editor's note: This recipe is from chef Wolfgang Puck. The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the tapenade, and serve them with our Caesar Salad._

Soybeans replace potatoes in this clever take on skordalia (a garlicky Greek dip). It's perfect with the grilled chicken.

Brandade is a salt cod puree from Provence. In this all-American take on the dish, an heirloom bean puree is mixed with Dungeness crab and two kinds of cheese.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler—unless you left out the beans. A little chopping, some liquid measure, and a quick whirrrrrr of your trusty margarita-maker, and you've got a bowl of ready-to-serve puréed goodness.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. Easy to make and even easier to devour, this dip is a crowd-pleaser that's hugely popular at Duke tailgates and welcome anywhere that big flavors reign. Thick-sliced, peppered bacon gives the dip a distinctly porky flavor.

This recipe originally accompanied Vidalia Onion Fritters with Tamarind Dipping Sauce. Tamarind water gives this very nicely balanced tart-yet-sweet dipping sauce its lovely deep orange color and unusual flavor. The sauce is delicious with Vidalia Onion Fritters and other fried foods.

Serve this yogurt-based Greek staple as a first-course accompaniment to pitas and other breads, or as a light but creamy sauce drizzled over spiced roasted meats.

Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.

Wear gloves when working with super-hot chiles like habaneros.

Wear gloves when working with chiles.

A bright, beautiful spring appetizer.