Dips are a classic crowd-pleaser. These five recipes run the gamut from hot and creamy to cold and refreshing, and are sure to keep guests coming back for more. Encourage customers to dig in with a variety of carriers, including crackers, bread and crudités.
Farm-to-school sourcing is the backbone of the menu at Minneapolis Public Schools, where Executive Chef Mark Augustine contracts with farmers in Minnesota and Wisconsin to purchase seasonal vegetables. This hummus was inspired by Wise Acre Eatery, a member of Augustine’s True Food Chef Council.
Versions of this crowd-pleasing spinach-artichoke dip appear on many menus, but this adaptation sports a much leaner profile. Chef Nick Spondike uses fat-free cream cheese and Greek yogurt to impart its characteristic creamy texture without piling on the calories.
Photo courtesy of Alaska Seafood Marketing Institute
Spicy Smoked Pollock Dip
For this recipe, salting and hot smoking wild Alaska pollock fillets brings another dimension to the fish's natural flavor. Chef Rachel Yang blends the smoked fish into a spicy, creamy dip for an easy appetizer or spread.
Black Pepper Boursin & Charred Eggplant Dip with Rye Crackers
Black pepper boursin or gournay cheese is already blended with seasonings, providing a leg up for chefs looking for a step-saving dairy product. Chef Nate Weir combines the creamy cheese with smoky grilled eggplant for a dip that can elevate an appetizer platter or stand on its own as a pita filling.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.