DIPS & DUNKS 101: Bold, Global, Crowd-Pleasing Dips for Any Occasion

Class Overview

This hands-on, flavor-packed class explores the art of building addictive dips from around the world — from creamy classics to vibrant, spicy, smoky, and fusion-forward creations. Students will learn how to craft dips with texture, balance, and boldness — along with creative "dunkables" and plating techniques to serve them with style.

Perfect for food lovers, entertainers, tailgate warriors, and appetizer aficionados.

What You Will Learn

Core Skills:

Flavor balancing: creamy, spicy, acidic, salty, sweet
Dip texture design: chunky vs smooth
How to roast, blend, fold, and garnish dips properly
Global spice and ingredient introductions
Creative "dunkables": breads, veggies, crisps, proteins

Bonus Concepts:

Cold vs hot dip strategies
Make-ahead storage & reheating
The anatomy of a perfect dip platter
Pairing dips with beverages or themed menus
Dietary-friendly variations (vegan, dairy-free, low-carb)

Menu:
- Red Chimichurri Whipped Feta with Charred Pita Chips
- Roasted Corn Elote Dip
- Thai Peanut Coconut Dip with Grilled Chicken Skewers
- Baked Buffalo Chicken-Bleu Cheese Dip
- Loaded Baked Potato Dip
- Cardamom-Chai Cheesecake Dip

Contact the host of August Sunday School: Dips & Dunks

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