HOSS DIP
BIG LUG CANTEEN
1435 E. 86th St., 317-672-3503, biglugcanteen.com
This modern take on seven-layer dip is named after proprietor Eddie Sahm’s grandfather, Hoss. Greek yogurt and an acidic guacamole combine to make “Greekamole,” topped with Mexican black bean hummus, melted mozzarella cheese, cilantro, and jalapeños. Sahm says Scoops were the obvious accompaniment because “at the end of the day, the greatest chip of all time is the Frito.”
SOUTHERN GREENS
& ARTICHOKE DIP THE EAGLE
310 Massachusetts Ave., 317-929-1799, theeagleotr.com
The Southern twist on classic artichoke dip comes from replacing the customary spinach with mustard greens, collard greens, and kale. A cheese blend—starring tangy Parmesan—gets melted and combined with garlic, herbs, cream, and butter, then served with warm, house-fried tortilla chips.
FRENCH ONION DIP
BLUEBEARD
653 Virginia Ave.,…
