What’s Inside Our Signature Dips
Every dip at Dip & Dough starts with a real ingredient — and a reason it belongs on mini crispy fried dough. Here’s the story behind each one, how it’s made, and what makes it unique.
Condensed Milk Dip
Sweet, creamy and nostalgic — the classic that started it all.
Chocolate Dip
Rich dark chocolate, silky smooth — how we keep it glossy every time.
Purple Yam (Ube) Dip
Creamy ube with a gentle vanilla aroma — naturally violet, naturally good.
Thai Tea Dip
Strong spiced cha yen, aromatic and bold — a taste of Thailand on a piece of fried dough.
Pandan Dip
Made with real pandan leaf — naturally green, fragrant and unmistakably Southeast Asian.
See the Full Menu & Prices
Mini fried dough from $6, coconut & rice pancakes, five signature dips and combos for sharing — prices in USD.
Why ingredient stories matter
We fry our dough fresh at the market every single day — no racks, no overnight batches, no shortcuts. The dips get the same treatment: real condensed milk, real pandan leaves, real Thai tea brewed strong, real ube, real ground cacao nibs. Each article below explains where the ingredient comes from, how we turn it into a dip, and why it pairs with warm crispy fried dough better than anything else.
Found us at a farmers market and want the details? Start with any dip above — or head straight to the menu and prices. Planning a visit? See our locations and hours.
Allergen note: our fried dough batter is made without egg or milk. Only our condensed milk dip contains dairy — the chocolate, ube, Thai tea and pandan dips are dairy-free. The ube, Thai tea and pandan dips contain egg, and the chocolate dip contains sunflower seed (no nuts, no lecithin). Our frying oil is used only for our dough, and our coconut & rice pancakes are cooked on a separate dimpled pan.