They are the backbone of casual gatherings, the element of style at dinner parties, and the litmus test for etiquette should temptation pull your index finger toward the bowl when nobody’s looking.

Yes, we’re talking about dips of every flavor, color and texture.

The beauty of dips is that no hard rules apply for how to serve them. Their ingredient combinations are endless, encompassing hundreds of ethnic influences along with new inventions discovered daily by adventurous foodies who have long abandoned anything that remotely resembles Ranch dressing. Indeed, celery sticks deserve better, as does any other type of edible scooper awaiting a wet bath.

With Superbowl Sunday fast approaching, dips come into action. Below are a few snazzy yet simple recipes that will enliven the food spread no matter what occasion you serve them.

Freshly ground black pepper

Combine the ricotta and heavy cream in a blow and stir until smooth. Add the copped walnuts and parsley. Season with black pepper to taste. Cover and chill for about an hour. Transfer dip into a serving bowl and garnish with a few whole walnuts. Serve with vegetables, crostini or apple wedges.

Dash of salt and black pepper

Combine well-drained watercress in a blend or food processor with the yogurt and process for a few seconds until semi-smooth. Season with salt and pepper, and serve with white fish, salmon, celery or carrots.

1 tsp sweet pickle relish (optional)

Preheat oven to 400 degrees. Lightly grease an 8 x 8 baking dish. In a bowl, mix together the ingredients and pour mixture into the baking dish. Bake 20 to 30 minutes, or until bubbly and light brown on the top. Let cool for 10 minutes and serve with bread or crackers.

1 tbsp of fresh cilantro, finely chopped

Drain the garbanzo beans and set aside liquid from the can. Combine all other ingredients in a blender or food processor and pulse for 5 seconds. Then add the liquid and process for 3 to 5 minutes until smooth. Serve with pita bread, sesame crackers or sliced cucumbers.