Crudité

Inspired by classic blue cheese dressing, this citrusy version leans on pantry-friendly preserved lemon to bring the salty funk-factor.

Though American versions sometimes include cream, classic bagna cauda is nothing more than anchovies, really good olive oil, and garlic.

Guaranteed to make any raw vegetable taste good.

This DIY furikake is just five ingredients and you can use it on nearly everything.

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

Vigorously squeezing the cucumbers to remove as much water as possible helps to concentrate their flavor and creates a thicker dip.

This hearty, textured chutney—made from a blend of chiles, peanuts, cilantro, ginger, and lime juice—packs some heat.

Creamy Heinz® Mayonnaise is the base for this Hot Caesar Spinach Dip.

Adding silken tofu to the base of this kid-approved recipe both enriches it with a little added protein and lends it a satiny texture.

But I'll also just settle for that bowl of aioli, TBH.

Dip everything–all of the things—into this garlicky mayonnaise.

Rich, creamy, AND vegan—meet your new all-purpose condiment.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

Think of this as a spicy Green Goddess dressing.

Beer + cheese = the best combination ever.

Salad should be substantial, craveable, and—honestly—fun to eat. Here’s how to get excited about raw veg.

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.