Five Dips for a Grazing Table
Five dips we build for grazing tables at Virtuoso: truffle and Parmesan whipped ricotta, roasted beetroot with whipped feta, charred pepper and walnut, edamame with basil and lemon, and caramelised onion with blue cheese. Each brings its own colour, texture and flavour, so together they read as one considered table rather than five bowls.
A grazing table is judged from across the room before anyone tastes a thing.
That is why we choose dips the way we choose flowers: for colour first. Ivory, magenta, ruby, green and gold, set side by side.
Below is what each one brings to the table and what to serve it with. The full recipes, with every quantity and every step, are in the download.
1. Truffle & Parmesan Whipped Ricotta - Creamy. Subtly earthy.
The quiet one on the table, and often the first bowl to empty.
It brings a soft, pale calm to the spread and sits beautifully beside the bolder colours around it.
It is the dip we reach for when a table needs a quiet touch of luxury.
Serve it with
Crostini, lavash crisps, sourdough
2. Roasted Beetroot & Whipped Feta - Tangy. Vibrant magenta.
This is the visual hero of the five.
Its colour draws the eye from across the room and gives the whole table a festive lift.
The colour does the talking, so we let it lead and keep everything around it understated.
Serve it with
Crudités, crackers, pita
3. Charred Pepper, Walnut & Smoked Paprika Dip - Smoky. Deep ruby red.
Our more refined take on muhammara, the red pepper and walnut dip of the Levant.
It adds warmth and depth to the table, and holds its own beside the creamier dips.
It is the one guests come back to with a second cracker.
Serve it with
Pita crisps, lavash
4. Edamame, Basil & Lemon Silk - Fresh. Garden green.
The freshest bowl on the table, and the one that makes the colours around it glow.
Its colour brings freshness to the spread, and it feels just right on a warm afternoon.
It suits a light daytime gathering as well as it does an evening grazing table.
Serve it with
Rice crackers, crudités, lavash
5. Caramelised Onion, Blue Cheese & Thyme Cream - Sweet. Deeply savoury.
The richest of the five, and the one that rewards patience.
It brings a comforting richness to the table and balances the fresher dips beside it.
A small bowl goes a long way, and it is often the one guests ask about.
Serve it with
Seeded crackers, toasted baguette, sourdough crostini, and slices of pear or apple
Setting Five Dips on One Table
Five dips on a table can look generous or crowded. The difference is in how they are placed.
Alternate the colours. Put the magenta beetroot beside the pale ricotta and the green edamame beside the ruby pepper, so each bowl makes the one next to it look brighter.
Give every dip its own partner. Set the crackers, crisps or bread that suit each one directly beside its bowl, so guests find the right pairing without being told.
Chill all five, and garnish last. Every one of these dips settles and firms in the refrigerator, and a garnish added at the final moment is the one that still looks fresh when guests arrive.
Chef’s note
Put pear and apple slices beside the blue cheese dip. The fruit cuts through its richness better than any cracker.
The Five at a Glance
| Dip | Flavour | Colour on the table | Serve with |
|---|---|---|---|
| Truffle Whipped Ricotta | Creamy, subtly earthy | Ivory white | Crostini, sourdough |
| Beetroot & Whipped Feta | Tangy, slightly sweet | Vibrant magenta | Crudités, pita |
| Charred Pepper & Walnut | Smoky, nutty | Deep ruby red | Pita crisps, lavash |
| Edamame, Basil & Lemon | Fresh, herbaceous | Garden green | Rice crackers, crudités |
| Caramelised Onion & Blue Cheese | Sweet, savoury, umami | Beige with golden flecks | Seeded crackers, pear |
Get All Five Recipes
The quantities, garnishes and every step of the method for all five dips are in one printable set, with the chef’s note for each.
Download the Five Dip Recipes →
And if you would rather we built the whole grazing table for your event, tell us a little about it and my team at Virtuoso will get in touch.
Beyond the Dips
Dips are one part of a grazing table. When we design grazing tables for weddings, launches and private events across Delhi NCR, the dips are chosen alongside everything else on it: the breads, the cheeses, the small bites and the setting itself.
We work from our kitchen and experience centre in Sector 61, Noida, and every table is built for the specific event rather than pulled from a list.
Frequently Asked Questions
What dips go on a grazing table?
Choose dips that differ in colour, texture and flavour. Our five are truffle and Parmesan whipped ricotta, roasted beetroot with whipped feta, charred pepper and walnut, edamame with basil and lemon, and caramelised onion with blue cheese. Together they put ivory, magenta, ruby, green and gold on one table.
How much truffle oil goes in whipped ricotta?
Use truffle oil sparingly and build it up a little at a time, tasting as you go. It is powerful, and the aim is a subtle earthy aroma rather than a strong truffle flavour. The exact quantities for our truffle and Parmesan whipped ricotta are in the downloadable recipes on this page.
How do you keep edamame dip bright green?
Keep it cold. Warmth is what dulls the green, so the dip should stay refrigerated and reach the table at the last moment. The full method we use to hold its bright colour, from the edamame itself to the finished dip, is in the downloadable recipes on this page.
What is charred pepper and walnut dip?
It is a smoky, nutty and mildly sweet dip of red peppers and walnuts, closely related to muhammara from the Levant. It is deep ruby red with a slightly coarse, spoonable texture, and it pairs well with pita crisps and lavash. Our full recipe is in the download on this page.
What do you serve with a blue cheese dip?
Serve caramelised onion and blue cheese dip with seeded crackers, toasted baguette or sourdough crostini, and add slices of pear or apple. The sweetness and acidity of the fruit cut through the richness of the blue cheese and the caramelised onion.