These savory mixtures are soft enough to be scooped up with crackers, potato chips, or vegetables without the aid of a spoon or knife. They are the quickest and easiest of appetizers. Dips are better suited to small groups than to large ones. They are typically American and not known in European entertaining.
Dips can be hot or cold. They should be firm enough so that they will not drip on clothes and carpets. Napkins should be available when dips are served. Among the foods to be dipped are crackers, potato chips, narrow toast strips, corn chips, cooked shrimps, cocktail frankfurters, iced cucumber strips, mushrooms, Belgian endive blades, iced green-pepper strips, caulifiowerets, carrot sticks, radishes, celery sticks, and pretzels. All should be crisp and firm.
Dips may be very attractively served in big scooped-out apples, scooped-out eggplant, avocado, or red or green cabbages, or in a scooped-out pineapple.