I Tried Every Dip in “Ottolenghi Simple” — These Five Are Worth Making Forever

It started with a disaster. I had twelve people coming over for a summer cookout, and I had confidently promised “amazing dips.” My go-to roasted red pepper hummus was fine. My spinach artichoke dip was reliable. But halfway through the party, someone asked, “Do you have anything more interesting?” Ouch. That moment sent me down a deep rabbit hole searching for Ottolenghi Simple dip recipes — and honestly, it changed everything about how I approach a dip spread.

I’d been making dips for years. Friends always ask me to bring one to every gathering. I take that responsibility seriously — probably too seriously. But that cookout comment stung because they were right. My repertoire had gotten comfortable. Safe. Predictable.

The Cookbook That Actually Delivers on “Interesting” Dips

After years of cycling through the same reliable recipes, Ottolenghi Simple gave me permission to be bold—and more importantly, it showed me exactly how to pull off dips that actually surprise people. This isn’t a generic cookbook; it’s a map out of the “fine but forgettable” zone.

What works

• The dip recipes are genuinely different—unexpected ingredient combinations (like pomegranate molasses or sumac) that feel sophisticated but aren’t fussy to execute.
• Instructions are clear and confident without being condescending; the book assumes you know how to chop an onion but explains the “why” behind technique choices.
• Every recipe I’ve made has held up beautifully at room temperature for a full party—no weeping, no separating, just consistent texture from first bite to last.

What doesn’t

• Some recipes call for specialty ingredients (sumac, pomegranate molasses, good olive oil) that you’ll need to source or substitute—not a grab-and-go weeknight situation.
• The book is broader than just dips, so you’re paying for recipes you might never make; it’s an investment if you’re only hunting for party food.

The first time I tried the whipped feta dip, I wasn’t sure I was whipping it long enough—it seemed almost too pale and fluffy—but then I tasted it and realized that was exactly the point. That’s when I knew I’d found my dip bible. Grab Ottolenghi Simple: A Cookbook and start with the five recipes I’m breaking down in this post.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.