Cocktail party standards for good reason, dips are easy to make and easy to love. This summer, the ones we'll be snacking on and serving come courtesy of Sara Hauman, chef of new American restaurant Huxley in San Francisco. She updates the beloved French onion dip by caramelizing the onions and mixing in nutty sauteéd sunchokes. Her seasonal answer to a hot cheese dip features grilled corn and ricotta baked until bubbling and brown. And for a sweet counterpoint, she cooks down tomatoes with honey and spices.