The Complete Handbook of Dips & Spreads
A practical reference for selecting, using, and maintaining dips and spreads for food service, retail, and production environments
by Alumigogo Books
non-fiction
A practical reference for the professional, covering dip and spread types, specifications, handling, troubleshooting, and business opportunities.
About this book
From deli counter to foodservice kitchen, the world of dips and spreads is a minefield of ambiguous claims, varying specifications, and hidden technical pitfalls. This handbook serves as a neutral, dependable guide for the professional who needs to make informed decisions, not just buy a product. It cuts through the marketing noise to explain what a specific claim like "artisanal" or "natural" actually means for the quality and performance of your final dish.
The book is structured to be read cover-to-cover or consulted as a reference. It provides a classification of the major product types, from classic mayonnaise-based to complex fermented varieties, and details the specifications that truly matter for a given application, such as fat content, pH, water activity, and viscosity. It moves beyond the shopping list to answer the crucial questions: how do you properly handle a thawed product, what does a separation defect actually indicate, and how do you choose between a pasteurized and an unpasteurized product for your business model? It also addresses the business side of dips and spreads, outlining private labeling, category management, and consulting opportunities.
With clear procedures for installation, usage, and maintenance, and a dedicated troubleshooting section for the most common problems like broken emulsions and off-flavors, this handbook is a direct, practical alternative to guesswork and marketing spin. Finally, the book concludes with a look at emerging trends in the category, from fermentation science to novel packaging, and provides a guide to the expert resources that serious practitioners should be consulting.
Reader Reviews
Barbara Moore
★★★★★This is a lot more thorough than I expected from a handbook. The chapter on specifications was eye-opening - I now finally understand the difference in handling between products based on their pH and water activity, not just the label. I'm a mid-level manager and was able to apply the section on evaluating supplier QC within a week. It's a bit dry in places, but for a reference book that's not a bad thing. I've already corrected a few of our handling procedures based on Chapter 4.
Matthew Wright
★★★★★Finally, a book that treats the category with the seriousness it deserves. I've been running a specialty foods business for a decade and thought I knew most of this, but the section on business opportunities gave me concrete, actionable ideas for expanding into private label that I'd never seriously considered. The troubleshooting guide alone is worth the price - I was able to salvage a large batch of a custom aioli that was on the verge of breaking by following its instructions. This will be my go-to reference for the foreseeable future.
Matthew Adams
★★★★★As a sous chef in a high-volume restaurant, I keep this book in my office and reference it constantly. The chapter on product types was a great refresher, and the practical advice on choosing between refrigerated and shelf-stable products for our charcuterie board program was spot on. I appreciate that it's not trying to sell me a lifestyle, it's just giving me the facts. The troubleshooting section is my favorite part; the cause-and-effect approach to fixing a broken dip is superb and saved a festive event for us last month.
Karen Hill
★★★★★A solid, practical reference. It's not a glitzy read, but it delivers what it promises. I found the comparison between different types of 'natural' preservatives very useful for getting us off a supplier that was using one that caused our buttermilk ranch to gel up. I gave it four stars only because the first chapter, while being thorough on the science, dragged a bit in the beginning. Once it got into the practical applications it really hit its stride. Recommend it to anyone in the deli or food service game.