Dips might seem simple, but with a few thoughtful tweaks, they can become the centrepiece of your table. Use these tips if you’re after light nibbles or looking to prepare an easy starter for a dinner party.
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From upgrading presentation to layering in bold flavour and texture, here are five ways to make your party dips shine. These work whether you're making your own or elevating a favourite from the fridge.
It’s not just about taste, it’s also about presentation. Dips often look best in bowls that contrast with their colour. A vivid beetroot dip pops in white ceramic. A smooth hummus looks elegant in a dark stone bowl. Try shallow, wide bowls so you can garnish generously and make it easy for guests to scoop and share.
One of the easiest ways to add a flourish is with oil. A drizzle of good quality extra virgin olive oil will enhance most dips, but you can get playful too. Try chili oil over labneh, walnut oil on a smoky aubergine dip, or even a few drops of lemon oil on tzatziki. It’s visual and delicious.
Texture is everything. Add a scattering of toasted seeds, roasted chickpeas, chopped herbs, dukkah, crushed nuts, or even pomegranate seeds to your dip just before serving. It’s a small touch, but it transforms the dip from something soft and smooth into a dish with contrast, colour and crunch. It's this level of detail that makes food memorable.
Step away from the beige. Crudités don’t have to mean celery sticks and cucumber rounds. Source watermelon radishes, purple carrots, raw beetroot, chicory leaves and more. Think toasted flatbreads, seeded crackers and grilled sourdough. It will make your dip selection feel more abundant and exciting.
Instead of one big bowl, offer three smaller dips with contrasting flavours and colours. Think creamy hummus, zingy herby yoghurt and spicy red pepper. It encourages people to try something new and makes even the simplest snack moment feel curated. If you’re short on time, consider batch cooking one base, then adapt in different ways.
