While Thanksgiving is typically associated with turkey, stuffing, and pumpkin pie, dips are a far more versatile offering and buy time while the turkey roasts and rests. Dips serve as appetizers, side dishes or even casual main attractions for football fans waiting on the main act. Thanksgiving dips bring together seasonal flavors, comforting textures and communal eating, making them a perfect start or finish to the holiday spread. Dips, savory and sweet, reflect the holiday’s spirit of sharing.
Caviar Dip
Courtesy of Amy Golden
7 oz caviar (we suggest American Paddle Fish Caviar from local producer Kelly’s Katch Caviar, highly recommend for taste and value)
8 oz crème fraiche
8 oz sour cream
1/4 cup minced chives plus extra for garnish
Mix gently and serve with the best potato chips you can find.
Local Wine importer and owner of North Berkeley Imports, Billy Weiss, is a magician in the wine pairings department for any occasion. Like dips, “wine is so versatile,” he says. “I love a bright champagne with caviar.” An NBI favorite is Jean Vesselle Brut from a small family-owned Domaine Jean Vesselle in the Champagne region in France. A female descendant of the founders currently runs the business. The Domaine specializes in small production and high-craft operation in France, where the owners grow the grapes and make and sell the wines.
For a cream-based dip, Billy suggests a crisp Sauvignon Blanc from the Loire Valley, and for a richer dip, such as the Buffalo Chicken dip from Lucchesi’s Fine Foods, he prefers a Chianti Classico.
Find more NBI picks at Buster’s Liquors and Wine.
Buster’s Butcher gives good dip. Try the Duck Liver Mousse. This in-house favorite is topped with a chili and fig gelee. The mousse is prepared weekly for Bar Limina, a boutique restaurant in the Edge District, and is also available for advance order. Serve chilled with a combination of artisan breads and crackers.
They are also known for their “Cinderella Meatloaf,” a fancy Country Pâté. This voluptuous dip is made with pork, chicken liver, bacon, and pistachios, and is wrapped in bacon. Served chilled or at room temperature, this will be the centerpiece of your charcuterie board.