In spite of my fondness for Soarin’ and Listen to the Land, my favorite part of Epcot is walking around the countries, relishing the architecture and the cuisines. I tried to drink around the world when I was much younger, but tended to get stuck in beautiful Mexico, then usually ended up skipping everything else – heading to France for some wine to top off the tequila. These days family has a hard time choosing the country where we will dine in Epcot – so many choices. Such is the case even at home, when I feel like exploring cooking outside of my southern roots (and that’s pretty often). So, I thought why not have a little international dip night at home, using our beloved Epcot as a guide.

Ironically, I think my worst experience ever in Disney was at Epcot, when my middle child was about 18 months old. We were all in the Japanese restaurant Teppan Edo (about 18 of us), and somehow he disappeared. I was hysterical, it was extremely crowded and seemed as though cast members were unsure how to respond. It took about five very long minutes to find him. He had wandered down all of those steps and was headed toward the lake. That was quite a night.

That middle child grew up to love the Japanese restaurant the most, while the youngest always wants Chinese. My husband likes Mexico, and I love the unique flavors of Morocco. Following are the countries, and the dips I chose (they are all easy and work well for camping), along with all but one of the recipes (sharing it next month!)

Mexico – Guacamole

Guacamole has become one of our family’s favorite foods. It’s quick, keto, and always a hit. I feel like I’ve pretty much perfected it after all of these years. If you don’t already have a favorite recipe, try mine.  For the version I made for the Epcot Dip Tray, I omitted the peaches that are in my linked recipe.

Norway – Smoked Salmon Dip

I’m not sure if Elsa eats a lot of salmon, but the Vikings surely did. This one is quite easy, and much better than the prepared goop in most grocery stores.

Ingredients: 3 ounces smoked salmon (chopped), 3 ounces cream cheese, 1/2 cup heavy cream, juice of one large lemon, 2 teaspoons fresh dill (chopped), salt and pepper to taste.

Directions: Mix all together using a hand mixer or food processor on low. Serve chilled.

China – Sweet and Sour Six Dragon Dip

This one is the sweetest one on the list, one of my very favorites, and one that kids really like. It is ridiculously good.

Ingredients: 8 ounces cream cheese, 1 large grated carrot, 1/2 cup chopped water chestnuts, 2 chopped green onions, 2 tablespoons soy sauce, 2 tablespoons cilantro, 1 tablespoon prepared garlic, 2 tablespoons chopped peanuts, 1 bottle Asian sweet and sour sauce

Directions: Spread cream cheese on bottom of serving dish. Blend (by hand) all remaining ingredients, except for the sweet and sour sauce. Spread across cream cheese. Drizzle sweet and sour sauce across top (you won’t use an entire bottle).

Germany – Classic Reuben Dip

A favorite of Captain Bacon, this favorite version of the 80s recipe tastes a lot like a Reuben sandwich and should never go away. And yes, it goes quite nicely with beer.

Ingredients: 4.5 ounces corned beef (in jar), 3 ounces cream cheese, 1/3 cup sour cream, 1/2 cup grated Swiss cheese, 1/3 cup sauerkraut (drained), 3 dashes Worcestershire sauce, 2 tablespoons milk

Directions: Chop up the corned beef into little pieces. Combine all ingredients in a saucepan, and cook on low heat until cheese are melted, and mixture is hot. Serve warm.

Japan – Kani Salad Dip

Kani salad, when made properly, is one of my favorite foods in the world. For this recipe, I simply modified an easy Kani salad recipe by chopping up the crab and cucumbers much smaller, and adding a bit more sauce.

Ingredients: 1/2 pound imitation crab meat (chopped finely), 1 cucumber (peeled and chopped finely), 1/3 cup Blue Plate mayo, 3 tablespoons rice wine vinegar, 1 tablespoon hot chili sauce, 1 teaspoon ginger paste, 1/2 teaspoon paprika #keto

Combine the crab meat and cucumber and set aside. Mix remaining ingredients, and add to crab-cucumber mixture. Serve cold.

Italy – Bagna Cauda

If you don’t like anchovies, then skip this one. But maybe it’s in your mind. When you mix this up well, it’s a real taste of authentic Northern Italy. #keto

Ingredients: 2 cans Cento anchovies (2 oz. each), 3/4 cup olive oil, 2 tablespoons butter, 2 tablespoons prepared garlic.

Directions: Saute the garlic in the olive oil and butter for about 10 minutes. Drain (don’tr rinse) the anchovies, and add them to the pan. Cook on low heat for about 10 minutes, smashing the anchovies with a wooden spoon until they are fully incorporated. Use an immersion blender to puree.

United States – Southern Pimiento Cheese

I can make this and southern sweet tea with my eyes closed. There are big secrets to making it, however. And it is so sacred that it is worth its own post. I’ll be sharing this one in about  month, during the week of the Master’s Golf Tournament (and yes, their pimiento cheese in the green bags is one of many highlights there). If you’ve ever been, then you know that April at Augusta National is as awe-inspiring as Disney. #keto

France – Provence White Bean Dip

This one is a bit lighter than the others on our path. While it may appear to be bland, the seasonings give it a flavor that would make Remy proud. #keto

Ingredients: 1 can Cannellini beans (rinsed and drained), 1 tablespoon prepared chopped garlic, 1 dash of garlic salt, 1 teaspoon lemon juice, 2 tablespoons olive oil, 1 teaspoon+ chopped fresh rosemary, 1 teaspoon+ chopped fresh thyme

Directions: Put all ingredients into food processor and blend. Can be served warm or cold. Garnish with rosemary or thyme.

Morocco – Harissa Goat Cheese Dip

This is one of the simplest, and another one of my favorites. I still cannot believe that we didn’t even use goat cheese in America until Wolfgang Puck popularized it in the 80s.

Ingredients: 10-ounce log of goat cheese, 3 tablespoons coconut milk, 1/3 cup of prepared Harissa sauce

Directions: Work the coconut milk into the goat cheese, and spread into a very small casserole. Drizzle with Harissa sauce. Bake at 350 degrees for about 20-30 minutes. It’s wonderful when hot, but good at room temperature as well.

United Kingdom – Beer Cheese Spread

This one is another classic, and this is an eazy-peezy version.

Ingredients: 1 pound of sharp cheddar, 2/3 cup beer, 1 teaspoon garlic salt, 1 teaspoon yellow mustard, pepper to taste

Directions: Combine all ingredients in food processor until smooth.  This is a version that can be served cool.

Canada – Beef Donair Dip

Oh Canada! We usually don’t get to Canada until the day is long and the feet are tired. I thought that our “world” needed another meaty dip, so this one is slightly more involved. The flavors are surprising.

Ingredients: 1 pound ground round, 1/4 cup finely chopped onion, 2 teaspoons prepared garlic, 1/2 teaspoon Tabasco sauce, 1/2 cup grated Mozzarella cheese, 8 ounces cream cheese, salt and pepper to taste, 1/3 cup sweetened condensed milk, 2 tablespoons vinegar.

Directions: Brown the ground beef with the onion and garlic. Add Tabasco, cheeses, and salt and pepper, and continue to cook on low heat. Combine the sweetened condensed milk and vinegar, and add it to mixture, heating a little longer. Serve warm, topped with chopped tomatoes and green onions.

Related: Old Pioneer Hall Cheese Dip and the Art of the Charcuterie Board