Big Dip Energy: 88 Parties in a Bowl for Snacking, Dinner, Dessert, and Beyond! by Alyse Whitney

  • Corn cheesy like Sunday morning dip (page 37)

    from Big Dip Energy: 88 Parties in a Bowl for Snacking, Dinner, Dessert, and Beyond! Big Dip Energy by Alyse Whitney

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Notes about Recipes in this book

  • Corn cheesy like Sunday morning dip

    • averythingcooks on February 08, 2026

      I used Monterey Jack & chives for this rich, creamy hot dip and we really liked the flavour from the gochujang. I did think it needed more corn (easy fix) & I might use a mix of the frozen corn + my spicy corn salsa next time.

  • Elote to love dip

    • averythingcooks on July 09, 2025

      I scaled this simple but very tasty dip to 1/3 for 2 of us to share beside our dinner soup. I used frozen corn, a mix of feta & pecorino romano (can't get cotija) and it all comes together super fast in the microwave. Chives replaced the cilantro & I probably had a heavier hand than she suggests with the final sprinkle of the Tajin seasoning. I will make this one again.

  • Say kimcheese! dip

    • averythingcooks on November 17, 2025

      This was my 1st use of a recent kimchee purchase & it certainly worked as our "gateway" re: this ingredient. I used my mini processor to chop the kimchee/mix the dip which may be why it was thinner than expected (my bad). I added Greek yogurt to thicken which worked well, some hot sauce to spice it up & followed her tip re: adding honey. I served it with ripple chips & celery sticks and this stuff disappeared very quickly!

  • Buffalo chicken dip

    • averythingcooks on June 07, 2025

      This hot dip is one of several variations on her "Cranch" dip (basically ranch with cream cheese replacing sour cream) with added chicken, blue cheese + Frank's and some time in the oven. I also used some ideas from a different book (a few dashes of Lea & Perrins, a mix of cheddar/monterey jack on top and then a final sprinkle of green onions at the end. It is rich, full of flavour and we agreed...delicious!

  • Freak-a-leek beer cheese dip

    • averythingcooks on October 20, 2025

      I made a hot, melty version of this tasty dip as a side with tortilla chips to our dinner soup. I heated it carefully in the microwave (after reading about sour cream's tendency to split) and it was fine. She does say in the intro chapters that her tolerance for chiles is pretty low (& invites readers to amp it up as desired) and so a big shot of sriracha went in to good affect. I would make this again for just us & for guests.

  • Caesar salad dip

    • averythingcooks on December 22, 2024

      I'm a bit on the fence here...I thought this was good but I did have an issue. I was making 1/2 and based on the full recipe calling for a "1 head romaine OR a 7 oz bag of chopped romaine", I started chopping my romaine onto my scale and had around 2.5 oz near the end of the head so stopped there...I have no idea if that was too much? Mine certainly is greener than the pic so probably. We happily ate it with celery, cucumber & chips but no one really raved. After a night in the fridge, the hit of garlic seems huge but that makes me like it a bit more :)

  • Herbalicious oil is bready for dippin'

    • averythingcooks on December 14, 2025

      I was initially a bit skeptical about this herby oil after an early taste but went ahead, putting several small bowls of it around the dinner table. Well...my dinner guests went through it all, dipping homemade focaccia throughout the meal. I added more garlic (as she urges you to customize it) and used the pecorino romano, rosemary & parsley but agree with her that thyme would also be a good choice. Based on the response I got, this will get made again.

  • Peaches 'n' cream protein dip

    • claire_txa051 on February 23, 2026

      Easy peasy but pretty sweet, would reduce sugar or try with honey next time

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  • ISBN 10 0063320509
  • ISBN 13 9780063320505
  • Published Apr 16 2024
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher William Morrow

Publishers Text

Alyse Whitney has been a Dip Queen for decades, making the writer, editor, Cosmopolitan food columnist, and TV host the perfect diplomat for this first-of-its-kind cookbook. Big Dip Energy offers endless fun and easy ways to both entertain and enjoy solo with creative dips and dippers.

Dip is the world’s universal love language, and dipficionada Alyse is here to teach you how to be fluent in Big Dip Energy. In this personality-filled, outrageously fun book, she shares her MVDs (most valuable dips and dippers), tips for dipceptively easy entertaining, and styling inspiration for the best #DipPics. Dip can turn any moment into a party, and helps turn strangers into friends as they gather ’round the bowl and dip into her twists on classics and innovative transformations of popular dishes to dips.

There’s a diptionary to help break down the basics, and suggested modipfications offer alternatives to satisfy vegans, vegetarians, and gluten-free dip fanatics. Plus, almost every recipe in the book is a one-pan wonder and takes less than 45 minutes from start to finish.

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