French onion dip and chicken chili is the power couple that you want in your life. The dip adds a velvety consistency and a subtle hit of umami, thanks to the deeply caramelized onion flavor. If you make homemade onion dip, you can boost the umami even further by making sure your onion dip has at least five onions in it.

Simple doesn’t have to mean boring. Elevate the humble boiled egg with a dollop of flavorful dip. Eggs have enough protein to shoo away hunger for a couple hours, but they can be a little bland on their own. Eating should bring at least some pleasure to your taste buds, so dunk a few halved eggs into french onion dip, babaganoush, tahini dip, or roasted red pepper hummus to turn two ho-hum eggs into a much more satisfying nosh.

Creamy dips often have a base layer of sour cream, mayonnaise, yogurt, or cream cheese, and all of these take to heat surprisingly well. Mix a tub of dip into cooked pasta, add an egg, extra cheese, and bake. The dip will unite the other flavors around the pasta, making for a delicious, sliceable, shareable casserole. Use any creamy dip you like; pasta is really just the vehicle to carry dip to your mouth, so make sure it’s one you enjoy.

Since dip and eggs have a good thing going, why not invite chips back to the party. Afterall, chips were the host for so long, and they add a lot of flavor and texture. In this chip ‘n’ dip omelette, the dip and egg fuse together to create a creamy, savory united front, while the chips soften slightly in the mix and impart their salty, potato-y flavors into every slice.

Giving leftover or stale, ingredients a second life is a great way to save money. This spinach dip strata makes good use of (spoiler alert) spinach dip, but onion dip, horseradish dip, ranch, buffalo chicken, and any creamy variety will work just as well. Marry the dip with eggs to make a custard and pour it over stale hunks of bread before baking.

You can meal-prep for the week with a pasta and dip casserole, or keep it simple and use your favorite dip as a quick pasta sauce. Call it “humble” or “low-budget” if you must, but it’s not that far removed from elbows and yellow cheese sauce. Boil a serving of macaroni, and while it’s still hot, toss with a couple tablespoons of your dip du jour. Dress it up with some shredded cheese and freshly ground black pepper. Enjoy.

Coming from a childhood of Thanksgivings eating mashed potatoes fortified with sour cream, I can fully vouch for the creamy texture it brings. Adding dip, however, is a full level up for your spuds. Maybe you’ve noticed our inclination toward onion dip, but don’t let it stop you from scooping in creamy ranch, or a roasted garlic dip. You’ll immediately notice a creamier texture, subtle tang, and the whisper of flavor from the star ingredient of the dip you chose. For those looking for more than a whisper, top off your scoop of mash with little extra dip.

Baked egg dishes are my downfall where temptation is concerned. Beware, this spinach and artichoke dip egg bake is intended to serve four, but will disappear at an alarming clip, even if you live alone. But don’t worry, you can always make more; this egg bake is affordable, and quick to prepare.

We’ve given a lot of love to the creamy dips, but tomato-based dips are also deserving of our attention. Switch up your breakfast bake with this quick shakshuka made with a couple eggs and half a jar of salsa. Pour the salsa into an oven-proof skillet or small cake pan, or divide it across a few cupcake pan divots. Drop a couple eggs into the salsa and bake. The eggs will cook into the bright and salty tomato salsa, which is perfect for scooping up with some toasted bread.

This pull-apart bread is made with one loaf of sourdough (or other crusty loaf of your choosing), a tub of caramelized onion dip, and melty cheese. Don’t be afraid to explore other options within these three components. Try Hawaiian rolls, or switch out caramelized onion for roasted garlic dip, or use muenster if you have it. It’s party friendly, and pairs well with soup, chili, charcuterie, or more dip.