Whipped chickpeas and tahini topped with schug, a favored Middle-Eastern hot sauce made from cilantro and jalapeño. Chickpeas spiced with turmeric, chili, and cumin and slow roasted tomatoes top this classic dip.

Light and satiating, slowed roasted chicken is pulled and mixed with aromatic fennel and shallot. Blended with parsley, lemon zest, and just a touch of dill.

A blend of sharp cheddar and Thomasville Tomme raw cow’s milk cheese, smoky paprika, and crunchy bacon are an original take on this iconic Southern dip.

All the flavors of fried chicken in a dip. Roasted chicken spiked with hot sauce, cucumber pickles, classic “ranch flavors” and the best bit — spicy chicken crunchies.

Wild Caught Georgia Shrimp pared and tossed in the classic low country favorite Old Bay seasoning. Celery, fennel, and lemon round out this coastal seafood favorite.

A cheesy, satisfying, and indulgent dip. Hot melted burrata cheese is mixed with artichokes and topped with a crunchy and garlicky chili oil.

Spice roasted carrots whipped and topped with merguez inspired tofu. Harissa, coriander, paprika, and tahini are just a few of flavor profiles that are layered into this Vegan favorite.

This vegan, cashew-based cheese dip is topped with charred zucchini and a bright and flavorful cilantro salsa verde.

Free-range egg salad spiked with sweet and spicy jalapeño relish and topped with lightly pickled mustard seeds. Our take on a classic.

Reminiscent of the New England classic, this dip is packed with clam and lobster mixed with a cream and a touch of paprika. No chowder is complete without a sprinkle of saltine crackers.

Strawberry swirled hibiscus cream mixed with bits of lemon pound cake and roasted strawberries. Served with a seasonal cookie dipper.