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Catered Dips Menu

Explore Chefs for Hire's line-up of hot and cold dips, available in various sizes.

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Catered Dips Chefs for Hire GIF
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Cold
Hot

Dips

Small

serves 10 - 15 guests
$ 39.95

Medium

serves 20 - 30 guests
$ 59.95

Large

serves 50 guests
$ 99.95

Cold

  • Hummus

  • Fresh Salsa

  • Guacamole (+ $.50)

  • Baba Ghanoush

  • Black Bean Hummus

  • Pimento Cheese

  • Corn Salsa

  • Toasted Shallot

  • Kettle Bean Hummus

  • Skor Dalia

Hot

  • Queso

  • Maryland Crab (+ MKT)

  • Artichoke and Spinach

  • Roast Mushroom Truffle

  • Blue Cheese and Bacon

  • Hanky Panky

  • Buffalo Chicken

  • Pizza

  • Pot Pie

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Elegant Spaces, Expert Catering

Event Venues

Hildebrandt Building

A historic Cleveland venue in the Clark-Fulton neighborhood, blending vintage architecture with modern service for gatherings of up to 200 guests.

The Woodland

A modern, full service event venue in Strongsville, nestled within 17 scenic wooded acres of charm and elegance and accommodating up to 350 guests.

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General FAQs

Weekend orders must be placed by Friday at 12 pm. While next-day orders cannot be guaranteed, we do our best to accommodate requests placed by noon.

We require the final guest count one week before the event to ensure accurate planning, staffing, and food preparation.

Deposits vary based on event size: 10% for orders under $1,500, 25% for orders over $1,500, and 30% for orders over $10,000. Orders booked within 7 days require full payment.

We accept cash, check, money order, and major credit cards (3% surcharge applies). Final payment is due on the day of your event.

Deposit refunds depend on notice: 60% refunded with 45+ days’ notice, 30% with 10–44 days’ notice, and no refund with less than 10 days’ notice.

Yes. Our team includes buffet attendants, servers, bartenders, chef assistants, and on-site chefs. Staff rates vary by role and event type.

Yes. We offer coffee, tea, juice, water, and soft drink service. While we don’t hold a liquor license, our staff can pour and serve beverages you provide.

We typically prepare 5–10% overage. Leftovers can be packaged for guests if requested. For safety, we discard any food items that may risk foodborne illness.