Instructions

1. Stretch the dip by adding mayonnaise, sour cream or yogurt to it. These all have a dip consistency and a mild flavor, which will dilute the impact of the salt. All three also have a degree of acidity and acidity also helps mask saltiness.

2. Whisk a small amount of lemon juice, wine vinegar or mild hot sauce, if appropriate, into the dip. Add sugar, in small pinches, to balance the flavor. Both sweeteners and sour, acidic ingredients impair our ability to taste salt.

3. Prepare a second batch of the dip, sharply reducing the salt or salty ingredients, such as olives, anchovies or cheese. Combine the two batches, mixing well. Taste the combined batch and adjust the seasoning as necessary.

4. Serve the dip with unsalted pita chips, melba toast or toasted flour tortillas instead of salty chips and crackers. This reduces the saltiness in each bite, if not in the dip itself. If appropriate, serve vegetables for dipping rather than chips.

5. Layer the salty dip into a serving bowl between other dips or spreads, such as a bean dip and a salsa. Taken in combination with the other flavors, the salty dip will be less obvious.