From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A thick, semi-liquid mixture of smooth or puréed ingredients - often including a fatty, creamy component, such as sour cream, yogurt or mayonnaise - served with bread, crackers, vegetables, etc. for dipping. Dips are usually served as hors d'oeuvres and are common to most cultures. Some of the most popular exotic dips today are baba ghanoush, hummus and taramasalata.
