A flavor library by Sixto Carreon.
Offers a curated collection of global sauces and dips, blending culinary tradition with creative flair. Each recipe is crafted to elevate everyday meals with rich, diverse flavors. Explore techniques, ingredients, and pairings that transform simple dishes into memorable experiences.
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Papa a la Huancaína Dip turns Peru’s classic potato dish into a scoopable dip made with ají amarillo, queso fresco, evaporated milk, crackers, oil, and lime.
Sikil Pak is a Yucatecan pumpkin seed dip made with toasted pepitas, roasted tomatoes, habanero or mild chili, cilantro, orange or lime juice, and salt.
Guacamole is a Mexican avocado dip made with ripe avocados, lime juice, cilantro, onion, chili, and salt.
Queso Fundido is a Mexican melted cheese dip traditionally served bubbling hot with tortillas.
Liptauer is a Central European cheese spread made with fresh cheese, butter, paprika, capers, mustard, onion, and caraway.
Obatzda is a Bavarian cheese dip made with ripe Camembert, butter, cream cheese, paprika, onion, caraway, and a splash of beer.
Brandade de Morue is a French salt cod dip made by blending poached salt cod with potatoes, garlic, olive oil, and milk until creamy.
Anchoïade is a Provençal anchovy and garlic dip made with anchovies, olive oil, vinegar, garlic, and sometimes herbs.
Tapenade is a Provençal olive dip made with black olives, capers, anchovies, garlic, lemon, and olive oil.
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