Williams-Sonoma's French onion dip recipe uses caramelized onions. Finely dice a large yellow onion. Melt two tablespoons of unsalted butter in a pan over medium-high heat. Add the onion and a teaspoon of kosher salt. Stir often to cook until the onion is soft and caramelized. This takes about 20 minutes. Remove the pan from the heat, add 2 teaspoons of Worcestershire sauce, and stir to scrape up the browned bits from the pan bottom. Put the onion in a small bowl, and let it reach room temperature. In another bowl, combine 1 1/4 cups of sour cream, 1/4 cup of mayonnaise, 1/8 teaspoon of cayenne pepper and 1/4 teaspoon of freshly-ground black pepper. Add the onion, stirring. Cover, and refrigerate for at least 30 minutes.
For cucumber-dill dip, combine 1 cup each of sour cream and mayonnaise and 8 ounces of softened cream cheese in a blender or food processor. Peel, seed and chop a cucumber, and add it. Also add a cup of chopped scallions and 1 tablespoon each of chopped fresh parsley, chopped fresh dill and lemon juice. Sprinkle in 1/4 teaspoon each of salt and white pepper; process until almost smooth. Chill for two hours.
To make pico de gallo, blend 1 pound chopped, seeded tomatoes, a jalapeno pepper (remove seeds for less heat), 1/2 finely chopped white onion, 1/4 cup chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
To make hummus, rinse a 15-ounce can of chickpeas and puree with 1 clove garlic, 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon cumin and kosher salt. Add 1 to 2 tablespoons of water if needed.Learn more about Cooking