The best thing to bring to a potluck is dip
A little while ago, a couple of friends came over to my house with about three cooler bags’ worth of options for both drinking and snacking. Only four of us would be there, but one of these friends suffers from the condition of being too generous and occasionally indecisive. So he thought he’d just bring a bunch of stuff — including several brands of canned hard seltzer, a lemon meringue pie, and a bag of garlic pretzels, if I’m remembering correctly — and see how things shook out.
Dips as a party contribution have gotten a bad reputation. No matter the party you’re hosting, or the party you’re going to, there will almost always be that sad plastic container of hummus hiding on the appetizer table, waiting for someone to jam a broccoli floret into it. Years of putting these containers of dried-out, half-eaten hummus into my fridge during party cleanup made me believe packaged dips are always going to be a little bit of a bummer, and maybe we should just leave them at home.
But then my friend brought over that crazy feta. And I realized, with my stomach full of it, that when you let them shine, dips can very well be — and very often are — the stars of the show. Some of humanity’s best foods are versions of dips: tzatziki, hummus, guacamole, hot crab dip. Dips are versatile, travel well, and can be stored in the fridge and revisited for many days post-party. They can be used as sandwich dressing between cold cuts and vegetables, or dolloped on top of a salad. Dips are welcome cargo for all manner of good vehicles, like El Ranchero tortilla chips, crisp celery stalks, or torn scraps of bread.
So this summer, don’t look down on dip. In fact, the next time you’re invited to a barbecue or a picnic, just bring dips. You won’t have to worry about boiling a hundred potatoes or washing salad greens or waiting 24 hours for those popsicles to freeze. You can simply buy or make a nice variety of dips, portioned into individual Tupperwares that handily double as serving vessels.
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